Italian Mascarpone and Espresso Overnight Oats

Name: Italian Mascarpone and Espresso Overnight Oats
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 cup (100 g) old-fashioned rolled oats; 4 oz (115 g) mascarpone cheese, at room temperature, at room temperature; ¾ cup (180 ml) cold whole milk or 2% milk, cold; ⅓ cup (80 ml) brewed espresso or strong coffee, cooled, cooled to room temperature; 1½ tbsp (12 g) unsweetened Dutch-process cocoa powder; 1½ tbsp (22 g) honey (optional); pinch fine sea salt; ½ tsp (2½ ml) vanilla extract (optional); 4 cookies (40 g) amaretti biscuits, crushed into coarse crumbs (optional); ¼ cup (30 g) sliced almonds, toasted, toasted, for serving (optional)

From the MyKitchenBank Kitchen

A creamy no-cook overnight oats bowl inspired by Italian flavors, layering rich mascarpone cheese with bold espresso and cocoa powder. The oats soak overnight in milk mixed with mascarpone, creating a luxurious, pudding-like texture. Top with cocoa powder, crushed amaretti, and a drizzle of honey for an indulgent breakfast that tastes like tiramisu without the fuss.

Prep: 10 min
Cook: —
Wait: 8 hr
Total: 8 hr 10 min
Makes: 2 servings

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Steps

Before you start

Brew espresso or strong coffee and let it cool to room temperature
Have two 8 oz (240 ml) jars or containers ready
Use cold milk straight from the refrigerator

1
Whisk mascarpone base
- In a small bowl, whisk together the mascarpone cheese (4 oz / 115 g), cold milk (¾ cup / 180 ml), cooled espresso (⅓ cup / 80 ml), 1 tbsp (12 g) of the cocoa powder, and vanilla extract if using.
- Whisk until the mascarpone is fully dissolved and the mixture is smooth and even in color, about 1–2 minutes.
- Add a small pinch of sea salt and stir to combine.
- The mixture will be thick and creamy.
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Ready when: mixture is smooth, creamy, and uniform in color with no lumps of mascarpone
Tip: Mascarpone must be at room temperature or it will clump; cold cheese won't whisk smoothly into the milk.
2
Layer oats and mixture
- Divide the rolled oats (1 cup / 100 g) between two 8 oz (240 ml) jars.
- Pour the mascarpone-espresso mixture evenly over the oats in each jar, stirring gently to combine so the oats are fully submerged.
- Leave about 1 inch of space at the top of each jar for the mixture to expand slightly overnight.
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Ready when: oats are fully moistened and submerged in the liquid
Tip: Don't pack the jars too full; the oats will swell as they absorb liquid and the mixture will thicken.
3
Chill overnight
- Cover the jars with lids and refrigerate for at least 8 hours, or up to 12 hours.
- The oats will absorb the liquid and transform into a thick, creamy pudding-like consistency while the flavors meld.
- Do not stir during chilling.
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Ready when: oats are fully softened and the mixture has thickened to a pudding-like consistency
Tip: These overnight oats keep well in the refrigerator for up to 4 days, so you can make several jars at once.
4
Serve and top
- Remove a jar from the refrigerator and give it a gentle stir; if the mixture seems too thick, add 1–2 tbsp of cold milk to reach your preferred consistency.
- Pour into a bowl or eat directly from the jar.
- Dust the top with the remaining ½ tbsp (3 g) of cocoa powder.
- Top with crushed amaretti (4 cookies / 40 g if using), toasted sliced almonds (¼ cup / 30 g if using), and a light drizzle of honey (1–2 tsp if using) for sweetness.
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Ready when: ready to eat when oats are creamy and toppings are arranged
Tip: Stir in a little extra cold milk if the oats have thickened too much overnight; the texture should be spoonable but still creamy, like soft pudding.

Good to know

Tips

Make sure the espresso and all milk are completely cooled before mixing with mascarpone to prevent curdling or melting the cheese.
Mascarpone is essential to this recipe's creamy, indulgent texture—full-fat Greek yogurt can stand in but will be tangier and less lush.
For a less sweet version, omit the honey and honey drizzle; the espresso and cocoa provide plenty of complexity.
Stir the oats gently with a fork before eating if they've settled; this redistributes the creamy mixture and makes the texture more pleasant.

Make ahead

Prepare both jars the night before and refrigerate. The overnight oats will keep in the refrigerator for up to 4 days in an airtight jar, making them ideal for meal prep. Stir gently before eating; add a splash of milk if needed to loosen the consistency. Do not freeze.

Storage & reheating

Store in the refrigerator in a covered jar for up to 4 days. If the mixture thickens during storage, thin it with 1–2 tablespoons of cold milk when you're ready to eat. The toppings are best added fresh just before serving. Do not freeze.

Substitutions

mascarpone cheese, at room temperature → crème fraîche or Greek yogurt (full-fat). Use the same amount. Crème fraîche delivers similar richness; Greek yogurt will be slightly tangier. Whisk well into the milk and espresso.
cold whole milk or 2% milk → almond milk, oat milk, or coconut milk. Use the same volume. Unsweetened versions work best to avoid over-sweetening. The texture may be slightly less creamy with plant-based milks, so use full-fat varieties if available.
brewed espresso or strong coffee, cooled → strongly brewed coffee or instant espresso powder dissolved in hot water, then cooled. Use the same volume. For instant powder, dissolve 1 tbsp (5 g) powder in 3 tbsp (45 ml) hot water and cool completely before mixing.
unsweetened Dutch-process cocoa powder → carob powder or cacao nibs (crushed). Use the same amount of carob powder for a milder chocolate flavor. For cacao nibs, use ¾ tbsp (6 g) mixed in and another ¾ tbsp as topping for texture.