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Tiramisu Baked Oats

Tiramisu Baked Oats

Soft espresso and cocoa baked oats topped with a thick vanilla yogurt cream. This easy make-ahead breakfast has all the comforting flavors of tiramisu and tastes best after chilling overnight.
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Ingredients

  • 230 g ripe banana approximately 2 medium bananas
  • 600 ml unsweetened soy milk
  • 180 ml espresso cooled
  • 60 ml maple syrup approximately 80 g
  • 48 g cashew butter or almond butter
  • 10 ml vanilla extract
  • 15 ml apple cider vinegar or lemon juice
  • 200 g rolled oats
  • 5 g cocoa powder
  • 25 g vanilla protein powder optional
  • 6 g baking powder
  • 2.5 g baking soda
  • 0.75 g fine salt

Yogurt Layer

  • 720 g thick plain yogurt
  • 32 g cashew butter or almond butter
  • 2.5 ml vanilla extract
  • 25 g vanilla protein powder optional
  • 15 –30 ml maple syrup optional
  • 1 small pinch of salt
  • 3 –5 g cocoa powder for dusting

Instructions
 

  • Preheat the oven to 175°C conventional or 160°C fan-assisted. Lightly grease and line a 20 × 20 cm or 23 × 23 cm baking dish.
  • Mash the bananas in a large bowl until smooth.
  • Whisk in the soy milk, cooled espresso, maple syrup, nut butter, vanilla, and apple cider vinegar.
  • In a separate bowl, mix the rolled oats, cocoa powder, optional protein powder, baking powder, baking soda, and salt.
  • Pour the wet ingredients into the dry ingredients. Stir until fully combined and leave the mixture to rest for 5 minutes.
  • Transfer the batter to the prepared dish and smooth the surface.
  • Bake for 35–40 minutes, or until the edges and center are set. A skewer may have a few moist crumbs but should not have liquid batter.
  • Cool the baked oats completely.
  • To prepare the topping, mix the softened nut butter with the vanilla and two spoonfuls of yogurt until smooth.
  • Add the remaining yogurt, salt, and optional protein powder. Stir until creamy. Sweeten with maple syrup to taste.
  • Spread the yogurt mixture over the cooled oat base.
  • Refrigerate for at least 1 hour, preferably overnight.
  • Dust with cocoa powder immediately before slicing and serving.

Notes

  • Use strong espresso so the coffee flavor remains noticeable.
  • Do not add the yogurt topping while the oat base is warm.
  • Use thick Greek-style, skyr, soy, or strained yogurt.
  • Certified gluten-free oats can be used for a gluten-free version.
  • Store covered in the refrigerator for up to 4 days.
  • For freezing, freeze the baked oat base without the yogurt topping.