Description
This Tiramisu Baked Oats recipe is a delicious and wholesome breakfast twist inspired by the classic Italian dessert. Featuring a rich coffee-infused baked oat base sweetened naturally with bananas and maple syrup, topped with a creamy, protein-enriched yogurt layer that mimics tiramisu’s mousse texture. Perfect for a nutritious start to your day or a delightful brunch treat, it balances indulgence and healthfulness with vegan-friendly ingredients.
Ingredients
Scale
Baked Oats:
- 2 mashed medium-ripe bananas (Approx. 200g)
- 2 ½ cups unsweetened soy milk (Approx. 600ml)
- 6 oz espresso or 2 tbsp instant coffee mixed with ½ cup + 2 tbsp hot water
- 4 tbsp maple syrup (Approx. 84g)
- 3 tbsp cashew butter or almond butter (Approx. 50g)
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar or lemon juice (Approx. 15ml)
- 2 ½ cups rolled oats (Approx. 220g)
- 1 tbsp cocoa powder
- ¼ cup vanilla protein powder (Optional; about 25–30g, can be substituted with extra rolled oats)
- 1 ½ tsp baking powder (Approx. 6g)
- ½ tsp baking soda (Approx. 3g)
- ⅛ tsp salt (Approx. 0.5g)
Yogurt Layer:
- 3 cups thick plain yogurt (Approx. 680g, soy yogurt recommended)
- 2 tbsp cashew butter or almond butter (Approx. 30g)
- ½ tsp vanilla extract
- ¼ cup vanilla protein powder (Optional but recommended for mousse consistency, Approx. 25–30g)
- Maple syrup to taste (Optional)
- Tiny pinch of salt
- Cocoa powder for dusting
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (180°C). Lightly grease an 8 × 8 in or 9 × 9 in square baking dish with medium-high sides to ensure the oats bake evenly and don’t stick.
- Mash Bananas: In a large bowl, mash the bananas thoroughly until smooth for natural sweetness and moisture.
- Mix Wet Ingredients: Add the soy milk, espresso or strong coffee, maple syrup, cashew or almond butter, vanilla extract, and apple cider vinegar into the mashed bananas. Stir well until fully combined.
- Combine Dry Ingredients: In a separate bowl, mix together the rolled oats, cocoa powder, optional vanilla protein powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and flavorings.
- Mix Batter: Pour the wet mixture into the dry ingredients and stir until everything is incorporated into a consistent batter.
- Transfer and Smooth: Pour the batter into the prepared baking dish and smooth the surface with a spatula to ensure even cooking.
- Bake: Bake the oats in the preheated oven for 35 to 40 minutes, or until the center is set and the top turns a golden brown shade.
- Cool: Allow the baked oats to cool completely in the dish to firm up before adding the topping.
- Prepare Yogurt Layer: Warm the cashew or almond butter in the microwave for 10 seconds to soften. Mix in the vanilla extract to loosen the nut butter, then add 1–2 tablespoons of yogurt and stir until smooth.
- Combine Yogurt Mixture: Add the remaining yogurt, a tiny pinch of salt, and optional vanilla protein powder. Stir until fully combined for a mousse-like consistency.
- Sweeten Yogurt (Optional): Taste the yogurt mixture and add maple syrup to your preferred sweetness, stirring well.
- Top Baked Oats: Once the baked oats have completely cooled, spread the yogurt mixture evenly over the top to mimic the classic tiramisu layering.
- Dust with Cocoa: Just before serving, dust the top with cocoa powder for a finishing touch that adds extra chocolatey aroma and appearance.
Notes
- Use thick Greek-style yogurt or a thick vegan soy yogurt for the best tiramisu-style texture in the topping.
- Protein powder in the yogurt layer is optional but recommended to achieve a light, mousse-like consistency; without it, the topping will be dense like regular yogurt.
- Gradually mix and warm the nut butter to ensure it blends smoothly in the yogurt layer without lumps.
- The recipe is designed with moderate sweetness suitable for breakfast; adjust maple syrup in the batter or topping to suit your taste.
- To enjoy warm baked oats, keep the yogurt topping separate, reheat the oats alone, and add the topping afterward to prevent curdling.
- Storage: The finished baked oats with yogurt topping keep up to 4 days refrigerated. Freeze the baked oats alone without the yogurt topping as it does not freeze well.
- Rolled oats provide the best texture for this recipe; quick oats can be used but may affect consistency.
- The baking dish size is important for the oats to rise well; use an 8×8 or 9×9 inch dish for optimal thickness and bake evenly.
Keywords: Tiramisu Baked Oats, Vegan Breakfast, Coffee Baked Oats, Healthy Tiramisu, Vegan Tiramisu, Protein Baked Oats, Maple Syrup Sweetened