Tiramisu Baked Oats with Yogurt Topping Recipe
Tiramisu Baked Oats is a cozy, plant-based American breakfast dish infused with rich espresso and vanilla flavors. This protein-packed, easy-to-make baked oatmeal combines mashed bananas, nut butter, and coffee for a deliciously comforting start to your day. It includes a creamy yogurt topping that mimics tiramisu mousse, perfect for meal prep and enjoying throughout the week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
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; preferably soy or Greek-style)
- 2 tbsp cashew butter or almond butter (Approx. 30g)
- ½ tsp vanilla extract
- ¼ cup vanilla protein powder (Optional; Approx. 25–30g)
- Maple syrup to taste (Optional)
- Tiny pinch of salt
- Cocoa powder for dusting
Instructions
- Preheat Oven & Prepare Dish: Preheat the oven to 350°F (180°C). Lightly grease an 8 × 8 inch or 9 × 9 inch square baking dish with medium-high sides to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas until smooth to create a natural sweet base and moisture for the oats.
- Mix Wet Ingredients: Add soy milk, espresso or strong coffee, maple syrup, cashew or almond butter, vanilla extract, and apple cider vinegar to the mashed bananas. Stir well until fully combined to create the wet batter.
- Combine Dry Ingredients: In a separate bowl, mix rolled oats, cocoa powder, vanilla protein powder (if using), baking powder, baking soda, and salt. This creates the structure and flavor base for the baked oats.
- Combine Wet and Dry: Pour the wet ingredients into the dry mix and stir thoroughly until you get a uniform batter without dry spots.
- Transfer & Bake: Pour the batter into the prepared baking dish, and smooth the top evenly. Bake in the preheated oven for 35 to 40 minutes until the center is set and the top is golden brown.
- Cool Baked Oats: Remove from the oven and allow the baked oats to cool completely in the dish for best texture and ease of topping.
- Prepare Yogurt Layer – Soften Nut Butter: In a medium bowl, warm the cashew or almond butter in the microwave for about 10 seconds to soften. Stir in vanilla extract to loosen and combine the nut butter.
- Mix Yogurt & Nut Butter: Add 1 to 2 tablespoons of yogurt into the softened nut butter mixture and stir until smooth and combined.
- Combine Remaining Yogurt & Protein Powder: Add the remaining yogurt, a pinch of salt, and optional vanilla protein powder to the bowl. Mix fully until mousse-like and smooth.
- Adjust Sweetness: Taste the yogurt mixture, and if desired, add maple syrup to achieve a sweeter topping.
- Assemble: Once the baked oats are completely cooled, spread the yogurt layer evenly on top of the oats.
- Serve: Dust the assembled tiramisu baked oats with cocoa powder just before serving for an authentic finish.
Notes
- Use thick Greek-style yogurt or a similar thick plant-based yogurt for the best tiramisu-like texture. Homemade vegan soy yogurt also works well.
- Vanilla protein powder in the yogurt topping is optional but recommended to achieve a light, mousse-like consistency.
- Mix nut butter gradually and warm slightly to make mixing easier and avoid lumps in the yogurt layer.
- The recipe is intentionally less sweet than traditional tiramisu to suit a balanced breakfast; adjust maple syrup to taste if you prefer it sweeter.
- For warm servings, keep yogurt separate and heat the baked oats alone for 45–60 seconds in the microwave, then top with yogurt after warming.
- Store in the refrigerator for up to 4 days. Baked oats freeze well but do not freeze the yogurt topping as it splits on thawing.
- Rolled oats provide the best texture; quick oats can be substituted if needed but may alter structure.
- The updated recipe includes sizing adjustments for a thicker oat layer, increased espresso strength, banana sweetness, and almond butter in the yogurt for richer flavor.
