Tiramisu Overnight Oats With Real Espresso

Ingredients

• 1/2 cup old-fashioned rolled oats (45 g)
• 1/4 cup cooled brewed espresso (60 g)
• 1/2 cup milk, dairy or unsweetened oat (120 g)
• 3/4 cup plain Greek yogurt, divided (180 g)
• 1 tablespoon chia seeds (12 g)
• 1 tablespoon maple syrup, divided (20 g)
• 1 teaspoon vanilla extract (4 g)
• 1 pinch fine salt (1 g)
• 2 tablespoons mascarpone cheese, softened (30 g)
• 1 teaspoon unsweetened cocoa powder (3 g)
• 1 tablespoon chopped dark chocolate, optional (10 g)

Instructions

1. Cool coffee. Brew two espresso shots, then leave them uncovered until completely cool. Measure 1/4 cup; use strongly brewed coffee only if it has cooled fully. Warm coffee loosens yogurt, while cool coffee keeps the base thick after chilling.
2. Combine base. Whisk espresso, milk, 1/2 cup yogurt, 2 teaspoons maple syrup, 1/2 teaspoon vanilla, and salt until smooth. Stir in oats and chia, scraping the bowl bottom. Wait two minutes, then stir again until no chia seeds remain gathered in dry-looking clusters.
3. Fill jars. Divide the oat mixture between two 12-ounce jars, leaving room for topping. Tap each jar gently on the counter to level it, then cover. Refrigerate at least 6 hours or overnight, until the oats are tender, hydrated, and thick enough to hold a spoon.
4. Make topping. Stir mascarpone, remaining 1/4 cup yogurt, remaining maple syrup, and vanilla until smooth and spreadable. Spoon half over each chilled jar, reaching the edges without mixing layers. If the base seems unusually firm, fold in milk one tablespoon at a time before adding topping.
5. Finish jars. Dust each jar with cocoa immediately before eating, using a fine sieve if the powder is clumpy. Add chopped chocolate if wanted. Serve cold from the jars, keeping the cocoa dry, visible, and pleasantly bitter against the creamy topping.

Notes

• Cool espresso completely before mixing; warm coffee can thin the yogurt and leave oats less spoonable after chilling overnight noticeably.
• For the layered look, spread topping only after the oat base has chilled and dust cocoa on immediately before serving.
• Refrigerate jars up to four days, but add chocolate or cocoa at serving because moisture softens toppings and darkens surfaces.