Description
This Tiramisu Baked Oats recipe offers a delightful breakfast twist inspired by the classic Italian dessert. Combining the rich coffee flavor of espresso with creamy yogurt and chocolate notes, these baked oats are naturally sweetened with bananas and maple syrup. The dish is topped with a mousse-like yogurt layer enhanced with nut butter and optional protein powder for extra creaminess. Perfect for a balanced morning meal with a dessert flair.
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, or substitute 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 Oven: Preheat the oven to 350°F (180°C). Lightly grease an 8 × 8 inch or 9 × 9 inch square baking dish (approx. 20 × 20 cm or 23 × 23 cm) with medium-high sides to prevent sticking.
- Mash Bananas: In a large bowl, mash the medium-ripe bananas thoroughly until smooth to help naturally sweeten and bind the baked oats.
- Combine Wet Ingredients: Add the unsweetened soy milk, hot espresso or strongly brewed instant coffee, maple syrup, cashew or almond butter, vanilla extract, and apple cider vinegar to the mashed bananas. Mix these ingredients until fully combined to create the wet base.
- Mix Dry Ingredients: In a separate bowl, stir together rolled oats, cocoa powder, vanilla protein powder (if using), baking powder, baking soda, and salt. This ensures even distribution of leavening agents and flavorings.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir well until the batter is uniform and consistent.
- Prepare for Baking: Transfer the oat batter to the greased baking dish. Smooth the surface evenly to promote uniform baking.
- Bake the Oats: Bake the mixture for 35 to 40 minutes, or until the center is set and the top is golden brown, indicating the oats are cooked through.
- Cool the Baked Oats: Allow the baked oats to cool completely in the dish; this step is important for the yogurt topping to set properly.
- Prepare Yogurt Layer Base: In a medium bowl, warm the cashew or almond butter in the microwave for about 10 seconds to soften it. Then mix in vanilla extract to loosen the nut butter for easier blending.
- Add Yogurt to Nut Butter: Stir 1 to 2 tablespoons of the thick plain yogurt into the nut butter mixture until smooth, creating a creamy base.
- Incorporate Remaining Yogurt and Flavorings: Add the remaining yogurt, a tiny pinch of salt, and optional vanilla protein powder to the bowl. Mix all ingredients until fully combined, aiming for a mousse-like texture.
- Adjust Sweetness: Taste the yogurt mixture and add maple syrup if you prefer extra sweetness, blending well after adding.
- Top the Baked Oats: Once the baked oats are completely cooled, spread the prepared yogurt mixture evenly over the top to form a smooth layer.
- Finish with Cocoa Dusting: Just before serving, dust the top of the yogurt layer with cocoa powder to mimic the classic tiramisu finish.
Notes
- Use a thick Greek-style or vegan soy yogurt for the topping to achieve a more authentic tiramisu texture.
- Protein powder in the yogurt layer is optional but creates a mousse-like consistency; without it, the topping will be less fluffy.
- Warm the nut butter before mixing to ensure even blending and smooth texture.
- This recipe is less sweet than traditional tiramisu, making it balanced for breakfast, but you can adjust sweetness by adding more maple syrup to taste.
- For warm servings, keep the yogurt layer separate, reheat the baked oats alone, then add the cold yogurt topping afterward.
- The oat base freezes well but do not freeze the yogurt topping as it may split upon thawing.
- Rolled oats provide the best structure, but quick oats can be substituted if needed.
- Storage: This dish keeps well refrigerated for up to 4 days.
Keywords: Tiramisu, baked oats, breakfast recipe, coffee-flavored oats, vegan yogurt topping, healthy breakfast, protein oats