Introduction

Tiramisu Baked Oats is a delightful twist on traditional tiramisu, combining the comfort of baked oats with rich espresso and creamy yogurt layers. This nourishing breakfast or snack offers a perfect balance of coffee flavor and subtle sweetness, making it irresistible for any time of day.

A close-up of a clear glass dish containing a layered dessert with three visible layers: the bottom layer is a light brown sponge soaked with liquid, the middle layer is a thick smooth white cream, and the top layer is covered with a dark brown cocoa powder dusting. A gold spoon is lifting a scoop from the dish, showing the textured sponge layer at the bottom and thick cream in the middle, topped with a generous dusting of cocoa powder on the upper surface, all set on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 extra rolled oats)
1 ½ tsp baking powder (approx. 6g)
½ tsp baking soda (approx. 3g)
⅛ tsp salt (approx. 0.5g)
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

Step 1: Preheat the oven to 350°F (180°C) and lightly grease an 8 × 8 inch or 9 × 9 inch square baking dish with medium-high sides.
Step 2: In a large bowl, mash the bananas until smooth.
Step 3: Add the soy milk, espresso (or strong coffee), maple syrup, cashew or almond butter, vanilla extract, and apple cider vinegar. Mix until well combined.
Step 4: In a separate bowl, stir together the rolled oats, cocoa powder, protein powder (if using), baking powder, baking soda, and salt.
Step 5: Pour the wet ingredients into the dry ingredients and stir well until combined.
Step 6: Transfer the batter to the prepared baking dish and smooth the surface with a spatula.
Step 7: Bake for 35 to 40 minutes, or until the center is set and the top is golden brown.
Step 8: Allow the baked oats to cool completely in the dish.
Step 9: For the yogurt layer, warm the cashew or almond butter in the microwave for about 10 seconds to soften it. Stir in the vanilla extract to loosen.
Step 10: Add 1 to 2 tablespoons of yogurt to the nut butter and mix until smooth.
Step 11: Add the remaining yogurt, a tiny pinch of salt, and protein powder (if using). Mix until fully combined and creamy.
Step 12: Taste and add maple syrup if you prefer a sweeter yogurt layer.
Step 13: Once the baked oats are completely cool, spread the yogurt mixture evenly over the top.
Step 14: Just before serving, dust the top with cocoa powder.

Tips & Variations

Use almond butter instead of cashew butter for a slightly different flavor profile.
Substitute soy milk with any plant-based or dairy milk you prefer.
Skip the protein powder if unavailable; add extra rolled oats instead to maintain texture.
For a stronger coffee flavor, increase the espresso or instant coffee amount slightly.
Try topping with shaved dark chocolate or crushed nuts for extra texture.

Storage

Store leftover tiramisu baked oats covered in the refrigerator for up to 3 days. The yogurt layer may firm up when chilled; allow it to come to room temperature for about 10 minutes before serving or add a splash of plant-based milk to loosen. This dish is best enjoyed fresh but can also be gently reheated in a microwave if preferred warm (without the yogurt topping).

How to Serve

A close-up view of a layered dessert in a square white dish placed on a white marbled surface shows three distinct layers: the bottom layer is a light brown, crumbly cake-like texture; above it is a smooth, creamy white layer with slight ridges; the top layer is a dark brown, fine powdery dusting, likely cocoa, covering the cream layer evenly. A spoon with a gold handle holds a portion of the dessert, revealing the layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use certified gluten-free rolled oats to ensure the dish is gluten-free.

Is it necessary to use protein powder?

No, protein powder is optional. It helps give the yogurt layer a mousse-like consistency but can be omitted or replaced with extra oats if you prefer.