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The dessert of your dreams in breakfast overnight oats form!! Cannoli Overnight Oats with creamy vanilla and orange scented oats, chocolate chips and topped with crunchy cinnamon sugar tortilla chips!
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Stop the presses and make these Cannoli overnight oats! I love cannolis when I visit visit Italian restaurants. The creamy filling dotted with chocolate chips or candied orange peel in a crisp shell…what’s not to like? I use the same concept to add those flavors and textures to these cannoli overnight oats.
We have a base of the creamy oat filling with a little bit of vanilla and orange zest. We add chocolate chips to the mixture and then top this with fresh oranges. You can also add candied orange peel as a topping along with pistachios.
But the show stopping piece of these cannoli overnight oats is the crisp, cinnamon sugar tortilla on a skillet. It acts as the cannoli shell to make it super crispy. Crumble that on top and serve it. Or you can serve the tortillas on the side.
For the cream, which has a cheesy flavor profile, we use some nondairy yogurt. You can also add in vegan cream cheese instead.
Why You’ll Love Cannoli Overnight Oats
- sweet and creamy with chocolate chips and crunchy cinnamon sugar crisp topping
- ready in 30 minutes
- easy, zesty, creamy, satisfying, make-ahead breakfast
- gluten-free and soy-free
More Overnight Oats Recipes
- Baklava Overnight Oats
- Apple Pie Overnight Oats
- Blueberry Muffins Overnight Oats
- Samoa Cookie Overnight Oats
- Mango Overnight Oats
Cannoli Overnight Oats
Ingredients
For the overnight oats:
- 1 1/4 cup old-fashioned oats, or quick cooking oats
- 2 teaspoons chia seeds
- 3 tablespoons nondairy yogurt, or non-dairy cream or use vegan cream cheese
- 1/4 teaspoon vanilla extract, or vanilla powder
- 1/4 teaspoon orange zest
- 2 tablespoons maple syrup
- 1 cup hot nondairy milk, such as oat soy or almond milk
To add later:
- 2 tablespoons vegan mini chocolate chips
- 2 tablespoons chopped pistachios, raw or roasted unsalted
- chopped orange slices, as needed
- orange zest, optional, as needed
For the crispy tortillas:
- 1 teaspoon oil
- 1 large flour tortilla, sliced into triangles or sliced into smaller one-inch cubes or any other shape that you like
- 1 teaspoon brown sugar
- 1/4 teaspoon cinnamon
Instructions
Make the oat mixture:
- In a bowl, mix the oats and chia seeds, then mix in the yogurt, vanilla extract, orange zest, maple syrup, and hot nondairy milk. Mix really well, then let this mixture sit for 15 minutes for the oats and chia seeds to absorb the moisture and thicken.
- Once the oats are creamy and cool, you can fold in some chocolate chips or you can just add chocolate chips to the jar that you're preparing. You can serve these oats in the bowl itself or prepare jars. Add some oats to the jar, add a sprinkling of the chocolate chips in the middle or on top, then top it with the chopped pistachios, orange slices, and orange zest, if you like. You can keep these jars in the refrigerator, for up to 3 days.
Make the crispy topping:
- Make this just before serving, so that it stays crispy and really fresh. Slice your tortillas as you like, then add to a skillet over medium heat. Add the oil, tossing to coat all the tortillas. Let the tortillas crisp up, stir occasionally or flip as needed.
- Then mix the brown sugar and cinnamon together and sprinkle that mixture all over the tortillas in the pan, tossing really well to coat. Switch off the heat, and let them sit for a few minutes for the tortillas to crisp up even more. Once they are crunchy, you can serve them on the side with the oats or just crumble them up over the creamy oats or jars right before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- oats – Use old-fashioned or quick oats. For gluten-free, make sure that the oats are certified gluten-free.
- chia seeds – For protein and texture and to help thicken the mixture.
- non-dairy yogurt – For creaminess. You can use vegan cream cheese instead, for even richer cannoli overnight oats. Use soy-free and/or nut-free, if needed.
- vanilla extract – Adds to the flavor. You can use vanilla powder instead.
- orange zest – Evokes the orange peel topping on cannoli.
- maple syrup – For sweetness.
- nondairy milk – To moisten the oats. Make sure it’s hot! Use soy-free nondairy milk for a soy-free recipe. Use soy-free and/or nut-free, if needed.
- vegan chocolate chips – Add these as a layer or mix them in. Use soy-free, if needed.
- pistachios – For crunch and protein. Make sure that they’re not salted. You can use sunflower seeds instead for nut-free.
- orange slices and more orange zest – For topping, to taste.
- oil – To crisp up the tortilla for the topping. Omit for Oilfree.
- tortilla – Chopped, pan-fried tortilla is going to give you that cannoli shell crunch!
- brown sugar and cinnamon – To season the crunchy tortilla topping and make it even more crunchy.
Tips
- You can make the oats in the jar up to three days ahead.
- Be sure that you make the tortilla topping just before serving, so it’s good and crunchy.
How to Make Cannoli Overnight Oats
In a bowl, mix the oats and chia seeds.
Then mix in the yogurt, vanilla extract, orange zest, maple syrup, and hot nondairy milk. Mix really well, then let this mixture sit for 15 minutes for the oats and chia seeds to absorb the moisture and thicken.
Once the oats are creamy and cool, you can fold in some chocolate chips or you can just add chocolate chips to the jar that you’re preparing. You can serve these oats in the bowl itself or prepare jars.
Add some oats to the jar, add a sprinkling of the chocolate chips in the middle or on top, then top it with the chopped pistachios, orange slices, and orange zest, if you like. You can keep these jars for up to three days in the refrigerator.
Make the crispy topping just before serving, so that it stays crispy and really fresh.
Slice your tortillas as you like, then add to a skillet over medium heat. Add the oil, tossing to coat all the tortillas. Let the tortillas crisp up, then mix the brown sugar and cinnamon together and sprinkle that mixture all over the tortillas in the pan, tossing really well to coat.
Switch off the heat, and let them sit for a few minutes for the tortillas to crisp up even more. Once they are very crispy, you can serve them on the side with the oats or just crumble them up over the oats or jars right before serving.
Frequently Asked Questions
Yes! After mixing and letting them soak for a bit, store these in the refrigerator until ready to serve. You can serve them cold, at room temperature, or heat them up.
This recipe is gluten free, if you make it with certified gluten free oats and a gluten-free tortilla.
It’s also soy-free, if you use soy-free chocolate chips, nondairy yogurt, and nondairy milk.
To make it nut-free, use a nut-free yogurt and nondairy milk and use sunflower seeds instead of the pistachios.
What can I use to substitute chia seeds?
You can use 2 tsp of ground flax seed.
Another amazing recipe! I just added my cinnamon cereal on top before serving, perfect combination of flavors and the crunch balances everything out. So good! The oats are delicious even without the topping
Awesome!