Tiramisu Overnight Oats

This one needs no introduction. Who doesn’t love the classic flavors of coffee and mascarpone in a delicious Italian tiramisu? Plus, why turn down the opportunity to caffeinate on-the-go. Your balanced breakfast, your shot of espresso, and your dessert all in one jar!

I’ve been seeing a lot of tiramisu overnight oat recipes on social media lately, and I figured surely everyone is onto something great here. Tiramisu is probably my favorite dessert, but just in case I’m forgetting about something else, I’ll say it’s in my top 5. These oats replicate that decadence very, very well, especially if you opt for the mascarpone option. This tip isn’t in the recipe, it’s a body text exclusive: add some vanilla bean paste (or vanilla essence) and a dash of maple syrup to the mascarpone-yogurt combo.

These oats are naturally high in protein from the yogurt and cheese, but I always like to add protein powder to my overnight oats too. I like unflavored collagen protein, and that would be my recommendation for all of my recipes, to be completely honest. It’s currently not a very accessible option for vegans and vegetarians, so if you have a favorite vanilla protein powder, I would use that here and I would also probably skip the maple syrup.

What I love about these oats is that the smell and the appearance get you really far before you’ve even tasted it. Every time I make this, I’m pretty convinced that I’ve made a tiramisu. Now, I won’t lie and say this will rival the best tiramisu you’ve ever had (although, depending on your personal taste you might prefer this one). The only thing that will taste 100% like an authentic tiramisu will be… well, an authentic tiramisu. This comes super close, though, for a bowl of oats, you will not be disappointed. Especially considering this is lower in sugar, and higher in fiber, but I’m not sure if it’s higher in protein on account of the egg yolks that normally go into a tiramisu.

If you follow my tip above for the yogurt-mascarpone cream, it will make it a little extra special and decadent. Use your favorite coffee and a good unsweetened cocoa powder and thank me later.

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Tiramisu Overnight Oats

( 0 reviews )

Yield: -2+

Author: Dahlia Dei

Prep time: 5 MinInactive time: 4 HourTotal time: 4 H & 5 M

This decadent jar of overnight oats tastes just like tiramisu, but being refined sugar-free, high in fiber, and high in protein, makes it a great breakfast option

IngredientsUSMetric

• 1 cup rolled oats
• 1 cup milk of choice
• 1 teaspoon vanilla essence
• 2 tablespoons chia seeds
• 2 shots of espresso (or instant coffee)
• 2 tablespoons maple syrup
• A pinch of salt
• 2-4 tablespoons yogurt of choice
• Cocoa powder for dusting, or dark chocolate for shaving

Optional

• 2 serves of your choice of protein powder (unflavored or vanilla recommended)
• 2 tablespoons mascarpone cheese

Instructions

1. In a large jar (or one small jar per serve), combine the oats, milk, vanilla, chia seeds, salt, maple syrup, coffee and protein powder, if using.
2. Stir until well combined.
3. Refrigerate for at least 4 hours—ideally, overnight.
4. To serve, top with a mixture of 1 part mascarpone cheese (optional) and two parts yogurt, the exact quantity required will depend on the size of the serving bowl. Dust cocoa powder over the top and enjoy!

Notes

• To make these vegan, use a plant-based yogurt and omit the mascarpone cheese.
• If you don't have unsweetened cocoa powder on hand, shave some of your favorite dark chocolate on top instead.

Nutrition Facts

Calories

424.82

Fat

17.95

Sat. Fat

7.95

Carbs

53.35

Fiber

8.22

Net carbs

45.11

Sugar

19.64

Protein

13.41

Sodium

93.94

Cholesterol

33.54

Nutritional value for oats may vary greatly depending on choice of yogurt and milk. Value calculated with two tablespoons of maple syrup and without the addition of the protein powder, as values can vary greatly from powder to powder.

Similar Recipes

Chocolate Hazelnut Overnight Oats

Blueberry Lemon Poppy Seed Baked Oats

https://dahliadei.com/recipes/tiramisu-overnight-oats

tiramisu, oats, overnight oats,

breakfast, dessert, snack

American, Italian

Did you make this recipe?

Tag @dahliadei_wellness on instagram and hashtag it # dahliadei

Matcha White Chocolate Baked Oats

I don’t think, at this stage, it’s any surprise that I love matcha. It started when I was maybe 13, being tempted by the pretty, green frappuccino. That icy sugary concoction was the gateway to my obsession with throwing matcha powder into everything. I’m marrying, in this recipe, two of my matcha creations. Because, when it comes to matcha, more is more. I’m talking about a delicious matcha baked oats situation, with matcha chocolate drizzled on top. If you’re not there yet, though, don’t worry, just use regular white chocolate instead.

Let’s talk about the matcha white chocolate first: I first decided to make this for Valentine’s day. I played around with some vegan, refined-sugar free white chocolate, adding different quantities of matcha to it until I found the right taste. I used some of it to make chocolate-covered strawberries. The rest, I snacked on like it was my favorite candy bar. To be completely honest with you, it’s up there.

The matcha chocolate is very easy to make if you know how to melt chocolate, which you can do in a double boiler, or even easier, a microwave. I personally prefer the double boiler method, which I detail in this instagram post about the matcha chocolate-covered strawberries. Not that obsessed with matcha? No problem, this recipe will turn out delicious whether you go for the matcha chocolate or just your favorite white chocolate.

So, about the baked oats: When I first tried baked oats, I found them very dense and rich in most recipes. They’re very dessert-y in that way, so I think it’s important to cut through that richness with some fruit. I’m also a huge advocate for throwing in a serve or two of your five a day into your breakfast! Some of my favorite pairings with matcha are raspberries, coconut, and mango. If you lean into the flavor from the coconut oil, fresh mango and shaved coconut would be perfect toppings for this. Especially if you use a refined sugar-free white chocolate sweetened with coconut sugar, like I did for this recipe. The raspberry version and the tropical coconut-y version both present slightly different variations on this delicious breakfast option, that you can prep the night before.

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Matcha White Chocolate Baked Oats

( 0 reviews )

Yield: -2+

Author: Dahlia Dei

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This decadent breakfast recipe brings the earthiness of matcha and all of its health benefits to cake-like baked oats

IngredientsUSMetric

• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 1 tablespoon coconut oil
• 1/2 cup milk of choice
• 1/4 cup water
• 1 cup rolled oats
• 2 teaspoons matcha powder (plus some more for dusting)
• 1/2 teaspoon baking powder
• A pinch of salt
• Oil for greasing the pan

Optional

• White chocolate, or matcha white chocolate (instructions below)
• Raspberries
• Shredded coconut

InstructionsFahrenheitCelsius

1. Preheat oven to 180° C.
2. In a high-speed blender, blend the oats on the fastest setting until you have oat flour, keep in the blender.
3. Combine the egg, vanilla, honey, melted coconut oil, milk, and water in a bowl and whisk.
4. Once the wet ingredients are well combined, transfer them into the blender with the oat flour, and add in your matcha powder.
5. Blend until very well combined, ensuring that there are no pockets of matcha or oat flour, before returning to the mixing bowl.
6. Add the baking powder and salt, mixing until just combined.
7. Grease a 6” x 4” ramekin or two 4-inch ramekins with oil.
8. Pour the batter into the ramekin(s), adding some white chocolate in the center, and bake for 15-20 minutes (the larger ramekin requires more time in the oven).
9. Remove the oats from the oven once the top and edges are golden-brown and a skewer inserted into the center comes out clean.
10. Optional: While the oats cool, melt some white chocolate in the microwave (10-20 second intervals, mixing in between), to drizzle over the top.
11. Top the oats with the melted white chocolate, some raspberries, and a dusting of matcha powder and enjoy!

For Matcha White Chocolate

1. In a double-boiler, melt 270g white chocolate.
2. Once the chocolate is almost completely melted, remove from the heat, add in 4 teaspoons of matcha powder, and continue to stir until the mixture is completely smooth.
3. Pour your matcha white chocolate into molds of your choice, or directly onto a lined baking sheet.
4. Allow your matcha chocolate to harden for about 10-15 minutes in the freezer before serving or using in a recipe.

Notes

• To make this recipe vegan, replace the egg with one flax egg, which is one tablespoon flaxseed meal and three tablespoons of water, left to thicken for 15-30 minutes
• You can also substitute the honey in this recipe for maple syrup
• To make this recipe gluten-free, make sure you use gluten-free oats
• You can replace the coconut oil with butter or avocado oil
• To make greasing your pans and dishes easier, buy an oil spray—my favorite is a non-aerosol avocado oil
• Almond extract is a touch controversial (at least among my friends) but adding the tiniest bit of almond extract to this (1/4 teaspoon) adds something a little extra
• This makes two servings and can be reheated the next morning in the oven, covered with aluminum foil, for about 15 minutes
• To make the matcha chocolate vegan, use vegan white chocolate

Nutrition Facts

Calories

365.6

Fat

13.8

Sat. Fat

8.03

Carbs

51.92

Fiber

6.08

Net carbs

45.83

Sugar

22.25

Protein

10.53

Sodium

183.55

Cholesterol

89.17

Nutritional information calculated excluding white chocolate which may vary greatly depending on type, quantity used, and individual ingredients.

Similar Recipes

Chocolate Hazelnut Overnight Oats

Blueberry Lemon Poppy Seed Baked Oats

https://dahliadei.com/recipes/matcha-white-chocolate-baked-oats

Matcha, white chocolate, refined sugar-free, green tea, caffeine

dessert, breakfast

Japanese, American

Did you make this recipe?

Tag @dahliadei_wellness on instagram and hashtag it # dahliadei

Rose Matcha Iced Latte

Remember how in my previous post I said I learned that those long personal anecdotes that come before recipes is a copyright thing— but then I unlearned it? Right. So, I’m just going to try to preface this as naturally as possible, not going to delve into old family gossip or anything like that, don’t worry.

I wanted to come up with a way to spruce up morning coffee. I was trying to think of sweet gestures and I thought bringing someone coffee in bed was a common one. I thought why not make it a little bit more special with a fun, simple, and easy drink— maybe as a Valentine’s Day morning treat.

This recipe is fairly simple, it’s only got six ingredients! That’s counting water as an ingredient too. I wanted it to be super easy and simple because I did not want it to end up being too daunting. I wanted the simplicity to act as a motivator. I also used a few ingredients which might be uncommon in most households, so I didn’t want to pile up reasons to hesitate. In spite of the ingredients being uncommon, the essential ones are far from being hard to source.

So, anyway, let’s talk about the flavor: this latte tastes very simple but very beautiful and elegant. It absolutely is floral, in the same way Turkish delight is floral. They actually share a main ingredient. Rosewater adds to matcha’s earthiness in a very delicious way, making this a delicate and refreshing way to start your morning. Or your loved one’s morning, if this is a “coffee” in bed situation.

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Rose Matcha Latte

( 0 reviews )

Yield: -1+

Author: Dahlia Dei

Prep time: 15 MinTotal time: 15 Min

This Turkish Delight inspired latte combines earthy matcha and floral rosewater for a delicate and refreshing morning drink

IngredientsUSMetric

For matcha

• 1-2 Teaspoons matcha powder
• 30 ml hot water

For Rose Milk

• 180-200 ml milk of choice, I prefer soy or oat
• 20 ml rosewater
• 1 Teaspoon pink pitaya powder
• Sweetener of choice

Instructions

1. Prepare your matcha by combining your matcha powder with hot water. I used a matcha bowl and a bamboo whisk for this, but a milk frother (wand or something similar to this Nespresso one) works fine as well.
2. Prepare the rose milk by combining all of the ingredients in a milk frother—or you could whisk them together by hand. Sweeten to taste. Run your milk frother on the cold foam setting. If you have a matcha bowl and whisk, as well as a milk frother, do this step first so that all your components can be ready at once.
3. Pour matcha and rose milk over ice and enjoy.

Notes

• You can play with the density of the liquids to achieve a layered look. Your milk will likely be denser than your matcha, especially if you sweeten it, so it will likely try to sit at the bottom. To keep the two liquids from mixing, pour the matcha in (the lighter of the two) gently over a spoon.
• If you don’t have pink pitaya powder, you can use beetroot powder or food coloring to achieve a similar look.
• If you want your rose milk to have a brighter color, add an extra teaspoon of pink pitaya powder— the strength of your brewed matcha, as well as the type and brand, can also make a difference in how colorful your drink is.

Nutrition Facts

Calories

95.94

Fat

3.05

Sat. Fat

0.00

Carbs

14.42

Fiber

1.09

Net carbs

1.13

Sugar

0.87

Protein

2.12

Sodium

0.70

Cholesterol

0.00

Nutritional value can differ greatly depending on quantity and choice of sweetener used in final preparation, given values are for an unsweetened latte made on Oatly oat milk

https://www.dahliadei.com/recipes/rose-matcha-iced-latte

Matcha, Latte, Floral, Spring, Superfoods

Drink

Japanese-Inspired

Did you make this recipe?

Tag @dahliadei_wellness on instagram and hashtag it # #

Honey Lavender Iced Latte

My last recipe was a bit of a gamble, to be honest. Matcha is growing in popularity worldwide, but I’m pretty sure coffee still reigns supreme in most households. I’m personally a huge fan of both. I started working on both of these recipes together. Initially I thought of offering each flavor with either coffee or matcha. On my first trial, though, I quickly realized how delicate rose and matcha flavors were. On the other hand, it was obvious that coffee and lavender were very strong flavors that could easily dominate and overpower most other flavors. So I chose not to mix the strong flavors with the delicate ones.

This one is inspired by the cold brew stall’s offering at my local farmers’ markets. First of all that cold brew had such a chokehold on my life—it is really really good. I stopped going to the farmers’ markets at some point in the pandemic, so I’m really missing them*.

Anyway, the Serious Deliria stall at the farmers’ markets would sell iced coffees and lattes with these optional herbal and floral syrups. I never got to try all of them, but they had a lavender one which I got on multiple occasions. It was eye-opening. Never had a floral cup of coffee before then in my life. So, I worked on my own lavender syrup recipe to accompany my homemade lattes. I also found a fun way to dress them up and add a micronutrient boost!

*So, I just looked them up and they actually deliver. New weekend plans.

Honey Lavender Iced Lattehttps://www.instagram.com/reel/CaeZ6neAwWT/

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Honey Lavender Iced Latte

( 0 reviews )

Yield: -1+

Author: Dahlia Dei

Prep time: 15 MinTotal time: 15 Min

A floral coffee perfect for spring, made with a very easy honey and lavender syrup, and made colorful using optional superfood powders

IngredientsUSMetric

Latte

• 30 ml coffee (or a shot of espresso)
• 200 ml milk of choice
• Honey Lavender Syrup (recipe below)
• 1 teaspoon each pink pitaya and blue spirulina powders

Honey Lavender Syrup

• 0.33 cups honey
• 0.66 cups water
• 1 - 2 teaspoons dried lavender flowers

Instructions

For the syrup

1. Heat the water up until it’s hot but not quite boiling—alternatively, boil the water and let it cool down for a few minutes
2. Add in the honey and the dried lavender, stir to combine
3. Wait for it to come to room temperature before storing, it will last in an airtight container in the fridge for about a month

For the latte

1. Froth the milk with the optional pink pitaya and blue spirulina powders on the cold foam option of your frother (or froth by hand)
2. Brew your coffee as you normally would
3. Combine the coffee, frothed milk, and as much syrup as you would like (I would recommend something between 1-3 teaspoons), layering them into a glass filled with ice. Enjoy

Notes

• The blue spirulina and pink pitaya powders give the milk a pretty lavender color, but they are not necessary for the recipe. They can be swapped with food coloring or removed altogether.
• To layer your drink, consider the density of your liquids and the sugar-content. Your milk will most likely be denser than your coffee— especially if you add your syrup to the milk. Depending on how much syrup you add to your coffee, though, it may be convinced to sit on the bottom layer. For best results, add your syrup to the milk and pour them into the glass first. Then gently pour the coffee in over a spoon. Top it up with the foam.

Nutrition Facts

Calories

135.43

Fat

4.09

Sat. Fat

2.59

Carbs

18.55

Fiber

0.02

Net carbs

18.55

Sugar

19.09

Protein

6.88

Sodium

104.21

Cholesterol

16.50

Nutritional value can differ greatly depending on quantity of honey syrup used in final preparation

https://www.dahliadei.com/recipes/honey-lavender-iced-latte

Coffee, Latte, Honey, Lavender, Superfoods

Drink

French-Inspired

Did you make this recipe?

Tag @dahliadei_wellness on instagram and hashtag it # #