Tiramisu Baked Oats

Name: Tiramisu Baked Oats
Cook time: 90 min
Total time: 90 min
Yield: 6 servings
Ingredients: 2 1/4 cups Rolled Oats, Approx. 200g; 2 1/2 cups Soy Milk, Unsweetened; Approx. 600ml; 3oz Espresso, Or 3 tsp instant coffee + 3 oz hot water; approx. 90ml; 3 tbsp Maple Syrup, Approx. 63g; 1 tbsp Vanilla Extract, Approx. 14g; 3/4 tsp Ground Cinnamon; 1/8 tsp Salt, Approx. 0.5g; 3 tbsp Cashew Butter, Or almond butter; approx. 51g; 1/4 cups Vanilla Protein Powder, Optional; about 25–30g; 1 1/2 tsp Baking Powder, Approx. 6g; 1/2 tsp Baking Soda, Approx. 3g; 1 tbsp Apple Cider Vinegar, Or lemon juice; approx. 15ml; 3 cups Vegan Yogurt, Thick; Approx. 680g; 1/4 cups Vanilla Protein Powder, Optional; about 25–30g; 1 1/2 tbsp Maple Syrup, Approx. 32g; 1 1/2 tbsp Unsweetened Cocoa Powder, For dusting

These Tiramisu Baked Oats turn the classic Italian dessert into a comforting, protein-packed breakfast or snack. Rolled oats are combined with espresso, warm maple syrup and vanilla, baked until golden, then topped with a creamy yogurt layer and a final dusting of cocoa for an irresistible coffee-chocolate finish. It's easy to make ahead and slices beautifully for serving.

These Tiramisu Baked Oats turn the classic Italian dessert into a comforting, protein-packed breakfast or snack. Rolled oats are c... Show more

By Liz Douglas - Plant-Based Foodie · Original recipe

Health Grade

C- · Balanced

Time

1 hr30 min

Price

1,92 €

Calories

356 kcal

vegetarian

low calorie

low sugar

satiating

Method

Preheat the oven

Heat the oven to 350° F. Set out an 8-inch square baking dish or another similarly sized baking dish; line it with parchment if you want easier lifting and slicing later.

Blend the batter

Brew the espresso if it is not ready yet, or dissolve instant coffee in hot water. Add the rolled oats, soy milk, the larger portion of maple syrup, vanilla extract, ground cinnamon, salt, cashew butter, the first portion of vanilla protein powder if you're using it, baking powder, baking soda, apple cider vinegar, and the espresso to a blender. Blend for 30 to 45 seconds, scraping down the sides once if needed, until the mixture looks smooth, creamy, and fully combined with no dry oat patches left behind.

Bake the oats

Pour the batter into the prepared baking dish and smooth the top into an even layer. Bake for 30 to 35 minutes, until the center is set, the edges are lightly puffed, and a toothpick inserted in the middle comes out mostly clean.

Whisk the topping

While the oats bake, whisk the vegan yogurt, the second portion of protein powder if using, and the remaining maple syrup in a bowl until thick, smooth, and lightly sweetened. Refrigerate the topping so it stays cool and easy to spread.

Cool the base

Set the baked oats on a rack or heat-safe surface and let them cool for 20 minutes. This short rest helps the base firm up and lets steam escape so the topping stays thick instead of melting into the oats.

Top and chill

Spread the yogurt topping evenly over the cooled oats, taking it all the way to the corners. Dust the top with unsweetened cocoa powder through a fine sieve for a light, even tiramisu-style finish, then chill for 30 minutes so the layers set and the flavor becomes richer and more dessert-like.

Serve

Slice into 6 portions for neat squares, or scoop with a spoon if you like a softer, pudding-like serving. Serve chilled for the most tiramisu-like texture and flavor.