Name: Coffee Protein Tiramisu Cups
Prep time: 15 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 1/2 cup old-fashioned rolled oats; 1/2 cup strong brewed espresso or coffee; 1 tsp maple syrup (optional); 1/2 tsp vanilla extract; 1 cup plain Greek yogurt (or dairy-free alternative); 1 scoop vanilla or unflavored protein powder; 1 tbsp almond butter or peanut butter; 1 tbsp maple syrup (for cream layer); Unsweetened cocoa powder for dusting; Dark chocolate shavings or cacao nibs (optional, for garnish)

A high-protein twist on the classic Italian dessert, these Coffee Protein Tiramisu Cups give me all the indulgent satisfaction of tiramisu without the sugar overload. Creamy, coffee-soaked, and rich in protein, I love turning to this no-bake treat when I want something that feels decadent but still supports my fitness goals. With espresso-soaked oats, a velvety yogurt-protein layer, and a dusting of cocoa, each cup is a perfect grab-and-go snack or dessert.

Why You’ll Love This Recipe

I’m always searching for snacks that are as nutritious as they are delicious, and this one hits every mark. Here’s why I keep coming back to these protein tiramisu cups:

They’re loaded with protein, thanks to Greek yogurt and protein powder, helping me stay full and support muscle recovery.

I don’t need to turn on the oven—this is a simple no-bake recipe that comes together fast.

It tastes like dessert but fuels me like a balanced meal or snack.

It works beautifully for meal prep; I just make a few in advance and keep them in the fridge.

The flavors of coffee, cocoa, and creamy yogurt give me that classic tiramisu vibe without all the extra sugar or calories.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup old-fashioned rolled oats

1 tsp maple syrup (optional)

1/2 cup strong brewed espresso or coffee

1 cup plain Greek yogurt (or dairy-free alternative)

1 scoop vanilla or unflavored protein powder

1/2 tsp vanilla extract

1 tbsp almond butter or peanut butter

1 tbsp maple syrup (for cream layer)

Unsweetened cocoa powder for dusting

Dark chocolate shavings or cacao nibs (optional, for garnish)

Directions

I start by mixing the oats, brewed espresso, 1 tsp maple syrup, and vanilla extract in a small bowl. I let this sit for 10–15 minutes so the oats absorb most of the liquid.

While the oats soak, I whisk together the Greek yogurt, protein powder, almond butter, and 1 tbsp maple syrup in another bowl until it’s smooth and creamy.

In small dessert jars or cups, I layer half the soaked oats on the bottom.

I spoon in half of the protein cream mixture to cover the oats.

I repeat the layers with the remaining oats and then the remaining cream.

To finish, I dust the tops with unsweetened cocoa powder and, if I’m feeling fancy, add some dark chocolate shavings or cacao nibs.

I refrigerate the cups for at least 30 minutes to let everything set and the flavors meld together before digging in.

Servings and timing

Servings: 2 servings

Prep Time: 15 minutes

Chill Time: 30 minutes

Total Time: 45 minutes

Calories per serving: 240 kcal

Variations

I sometimes swap the almond butter for cashew or sunflower seed butter depending on what I have on hand.

For a mocha twist, I use chocolate protein powder instead of vanilla or unflavored.

When I want a dairy-free version, I go with coconut yogurt and a plant-based protein powder.

I’ve also added a layer of mashed banana between the oats and cream for natural sweetness.

For a crunch, I mix chopped nuts or granola into the top layer before chilling.

Storage/Reheating

I keep these cups in the fridge for up to 3 days. I store them in sealed glass jars or containers to keep them fresh and prevent the oats from drying out. Since this is a cold dessert, I don’t reheat it—it’s ready to eat straight from the fridge. If the mixture thickens a bit over time, I stir the layers gently before eating.

Related Recipes:

Tiramisu Cookie Cups

FAQs

How much protein is in each cup?

Each serving has about 20–25 grams of protein, depending on the brand of protein powder and yogurt I use. It’s a great way to hit my protein goals without making a shake.

Can I make this recipe vegan?

Yes, I use dairy-free yogurt (like coconut or almond yogurt) and a plant-based protein powder to make it fully vegan. Just be sure to check the protein content, as some vegan powders are lower in protein per scoop.

Is this good for meal prep?

Absolutely. I prep a few jars at once and keep them in the fridge for quick snacks or breakfast during the week. They hold up well for 2–3 days.

Can I use instant oats instead of rolled oats?

I prefer rolled oats because they have a better texture, but if I only have instant oats, I use them—they’ll absorb the coffee more quickly and may get softer, but still taste great.

What kind of coffee works best?

I like using strong brewed espresso for the richest flavor, but regular brewed coffee works too. Cold brew is also a good option if I want a milder taste.

Conclusion

When I’m craving something sweet but don’t want to stray from my health goals, these Coffee Protein Tiramisu Cups hit the spot. With rich layers, real espresso flavor, and a satisfying creaminess, they give me all the joy of tiramisu without the sugar crash. Perfect for post-workout refueling, meal prep, or just a smarter dessert choice, they’ve quickly become a regular in my recipe rotation.

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