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Clean recipe · glow-diaries.com

Tiramisu Baked Oats

Tiramisu Baked Oats are a cozy, plant-based breakfast with espresso and vanilla. Easy to bake, high in protein, and perfect for meal prep.

Original recipe: glow-diaries.com

Yield:
6 servings
Prep:
10 min
Cook:
40 min
Total:
80 min
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Tiramisu Baked Oats

Ingredients

  1. 2 medium-ripe bananas (mashed; about 200 g)
  2. 2 ½ cups milk (approx. 600ml; I use soy milk, but any milk works.)
  3. 6 ounces espresso (or 2 tbsp instant coffee mixed with ½ cup + 2 tbsp hot water)
  4. 4 tablespoons maple syrup
  5. 3 tablespoons smooth nut butter (about 50g; cashew or almond butter)
  6. 2 teaspoons vanilla extract
  7. 1 tablespoon apple cider vinegar (or lemon juice; approx. 15ml)
  8. 2 ½ cups old-fashioned rolled oats (about 215 g)
  9. 1 tablespoon unsweetened cocoa powder
  10. ¼ cup vanilla protein powder (optional; about 25–30g. Or sub for extra rolled oats)
  11. 1 ½ teaspoons baking powder
  12. ½ teaspoon baking soda
  13. ⅛ teaspoon table salt
  14. 3 cups plain yogurt (about 690 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.)
  15. 2 tablespoons smooth nut butter (about 30g; cashew or almond butter)
  16. 1/2 teaspoon vanilla extract
  17. ¼ cup vanilla protein powder (optional but recommended for 'mousse' consistency. Approx. 25–30g)
  18. maple syrup to taste (optional)
  19. pinch table salt
  20. unsweetened cocoa powder (for dusting)

Instructions

  1. Baked Oats:

    Preheat the oven to 350°F (180°C). Lightly grease an 8 × 8 in or 9 × 9 in square baking dish (approx. 20 × 20 cm or 23 × 23 cm) with medium-high sides.
  2. In a medium bowl, mash the bananas until smooth.
  3. Add the milk, espresso (or strong coffee), maple syrup, smooth nut butter, vanilla, and apple cider vinega
  4. In a large bowl, stir together the old-fashioned rolled oats, unsweetened cocoa powder, protein powder (if using), baking powder, baking soda, and table salt
  5. Pour the wet ingredients into the dry ingredients and stir well until combined.
  6. Transfer the batter to the prepared baking dish and smooth the surface.
  7. Bake for 35 to 40 minutes, or until the center is set and the top is golden brown.
  8. Leave the oats in the dish to cool completely.

  9. Yogurt Layer:

    In a medium bowl, add the smooth nut butter. Warm it in the microwave for 10 seconds to soften, then mix in the vanilla extract to loosen it.
  10. Add 1–2 tablespoons of the yogurt and stir until smooth.
  11. Add the remaining yogurt, salt and optional protein powder. Mix until fully combined. Note - the protein powder is what gives the yogurt a 'mousse' consistency - see notes.
  12. Taste test - add a dash of maple syrup if you want extra sweetness.

  13. To Finish:

    Once the baked oats are completely cool, spread the yogurt mixture evenly over the top.
  14. Dust with cocoa powder just before serving.