If you love the idea of breakfast meeting dessert, then you’ve got to try my Tiramisu Baked Oats with Creamy Yogurt Layer Recipe. Imagine waking up to the cozy flavors of tiramisu wrapped up in a warm baked oats dish, topped with a luxuriously creamy yogurt layer. It’s a guilt-free indulgence that’s perfect for lazy weekend mornings or whenever you crave something comforting yet nourishing.

What makes this Tiramisu Baked Oats with Creamy Yogurt Layer Recipe really special is how the espresso-soaked oats layer melds with the velvety, slightly tangy yogurt topping. Trust me, the blend of banana sweetness, coffee depth, and the creamy nutty yogurt will make you feel like you’re having dessert for breakfast — a total win! Plus, it’s packed with wholesome ingredients that’ll power you through the day.

Ingredients You’ll Need

Every ingredient in this Tiramisu Baked Oats with Creamy Yogurt Layer Recipe plays its part to recreate that classic tiramisu vibe with a healthy twist. Choosing quality ingredients like ripe bananas and strong espresso really elevates the flavor, while oats keep things hearty and satisfying.

Medium-ripe bananas: They add natural sweetness and moisture, so don’t skip on perfectly ripe ones.
Unsweetened soy milk: I love soy milk for its creamy texture, but any plant milk works fine.
Espresso or instant coffee: Strong coffee is key to that tiramisu kick; freshly brewed espresso is a game-changer if you have a machine.
Maple syrup: A natural sweetener that balances the bitterness of coffee beautifully.
Cashew or almond butter: Adds richness and a subtle nutty undertone—use what you like best.
Vanilla extract: Just a splash to round out the flavors.
Apple cider vinegar or lemon juice: A tiny tang that helps the oats rise and gives a light lift to the batter.
Rolled oats: These provide the heart of the dish and create such a cozy texture; quick oats work but aren’t quite as sturdy.
Cocoa powder: For that trademark chocolate hint; use a good-quality unsweetened variety.
Vanilla protein powder (optional): This ups the protein content and adds fluffiness, especially in the yogurt layer.
Baking powder and baking soda: The leavening duo for fluffier baked oats.
Salt: Just a pinch to round out all those flavors.
Thick plain yogurt: I usually go for thick soy yogurt to keep this totally vegan, but any thick-style yogurt works wonderfully.

Variations

One of the best things about this Tiramisu Baked Oats with Creamy Yogurt Layer Recipe is how easy it is to make it your own. I often tweak the recipe based on what’s in my pantry or my mood, and honestly, that’s part of the fun.

Dairy-Free Twist: I love swapping almond milk and coconut yogurt for an even richer flavor; the coconut brings a lovely tropical hint that pairs surprisingly well with espresso.
Protein Boost: Adding vanilla protein powder to the oats and yogurt is my go-to when I need extra staying power after workouts.
Sweetness Level: If you’re like me and prefer a sweeter bite, just stir in a bit more maple syrup to the batter before baking or to the yogurt topping after mixing.
Mocha Style: Mix in a teaspoon of instant chocolate powder to the oats for an intense mocha vibe that coffee lovers will adore.
Seasonal Flavor: Swap the vanilla for a teaspoon of cinnamon or pumpkin spice in the cooler months — it’s cozy magic!

How to Make Tiramisu Baked Oats with Creamy Yogurt Layer Recipe

Step 1: Prep Your Baking Dish and Mix the Wet Ingredients

First things first—preheat your oven to 350°F (180°C). Lightly grease an 8×8 or 9×9-inch square baking dish. The size really helps get those oats a nice height and structure, so don’t skimp. Then, in a large bowl, mash your ripe bananas until practically smooth. I like to get in there with a fork or even my hands—it’s oddly satisfying! Next, add the soy milk, espresso or coffee mixture, maple syrup, nut butter, vanilla extract, and the splash of apple cider vinegar. Give it a good stir until everything is combined. The vinegar might feel odd here but it does wonders with the texture.

Step 2: Combine Dry Ingredients and Bring It All Together

In another bowl, whisk together the rolled oats, cocoa powder, protein powder if you’re using it, baking powder, baking soda, and salt. This dry mix packs all the flavor and the rise to your baked oats. Pour your wet banana-coffee mixture into this bowl and stir gently but thoroughly until the batter feels uniform. Don’t overmix—once combined, it’s ready!

Step 3: Bake to Golden Perfection

Transfer your batter into the prepared baking dish, smoothing the top with a spatula. Pop it in the oven for 35 to 40 minutes. You’ll know it’s done when the center feels set and the top has a light golden-brown crust. If your kitchen smells like a coffeehouse right about now—that’s exactly what we want! After baking, let it cool completely in the dish. Resist the urge to dig in too soon; the cooling helps the oats firm up for that perfect slice.

Step 4: Whip Up the Creamy Yogurt Layer

While the oats cool, start your yogurt layer. Warm the cashew or almond butter for about 10 seconds in the microwave so it’s easier to mix. Stir in the vanilla extract to loosen it up—this step makes blending so much smoother. Add a couple of tablespoons of your thick yogurt and stir until creamy. Then fold in the rest of the yogurt along with a pinch of salt and protein powder if you’re using it for that mousse-like fluffiness. Taste your mix and if you want it sweeter, add a dash of maple syrup. This creamy topping makes all the difference, giving you that luscious tiramisu feel.

Step 5: Assemble and Finish

Once your baked oats are completely cool, spread the creamy yogurt layer evenly over the top. A generous dusting of cocoa powder just before serving not only looks pretty but adds that signature bittersweet bitterness. And voila—your Tiramisu Baked Oats with Creamy Yogurt Layer Recipe is ready to impress!

How to Serve Tiramisu Baked Oats with Creamy Yogurt Layer Recipe

The image shows a collection of 15 small and large white ceramic bowls arranged neatly on a white marbled surface. The largest bowl at the top left is filled with light brown rolled oats, next to it on the right is a bowl with a pale, mashed banana texture. Below these, various smaller bowls hold ingredients of different colors and textures: off-white liquid resembling milk, dark brown thick liquid, creamy beige nut butter, a slightly lighter beige creamy sauce, shiny dark syrup, orange-colored liquid, two different shades of light beige flours, dark reddish-brown cocoa powder, and three bowls containing white powders, possibly baking powder, baking soda, and salt. The final large bowl at the bottom right contains a smooth, thick white yogurt-like substance. The bowls are placed on a soft white marbled surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a bit of unsweetened cocoa powder on top—the aroma and contrast are lovely. Sometimes I add finely shaved dark chocolate or a few espresso beans for a grown-up touch. Fresh berries or mint leaves also add a pop of freshness if you want to brighten things up visually and flavor-wise.

Side Dishes

This dish stands beautifully on its own, but if I’m serving it for brunch, I like a fresh fruit salad, some toasted nuts on the side, or a cup of herbal tea. The simplicity keeps the focus on the complex flavors of the oats and yogurt.

Creative Ways to Present

For special occasions, I’ve layered the oats and yogurt into individual glass jars or ramekins, adding the cocoa dusting between layers for a fun parfait effect. It’s a great way to wow guests and makes serving super easy. Top with edible flowers for an elegant touch!

Make Ahead and Storage

Storing Leftovers

I store leftover baked oats in an airtight container in the fridge for up to four days. Keep the yogurt topping separate until just before serving, otherwise it can get watery or split. This way, the texture stays fresh and delightful.

Freezing

The baked oats portion freezes beautifully on its own. I slice it into individual portions, wrap them tightly, and pop in a freezer bag. However, I don’t recommend freezing the yogurt layer as it tends to separate and lose its mousse-like charm thawed.

Reheating

When reheating leftovers, I microwave the baked oats by themselves for 45 to 60 seconds until warm but not piping hot. Then I add the fresh yogurt topping. This keeps that creamy layer from separating and preserves the tiramisu texture I love so much.

FAQs

Can I use dairy yogurt instead of soy yogurt for the creamy layer?

Absolutely! The recipe works beautifully with any thick yogurt—Greek-style, dairy, oat, or coconut—just make sure it’s thick to maintain that mousse-like texture. Adjust sweetness as needed since yogurt flavors vary.
What if I don’t have espresso—can I use just instant coffee?

Yes, instant coffee is a great substitute. Mix 2 tablespoons of instant coffee with ½ cup plus 2 tablespoons of hot water to get that strong, concentrated coffee flavor needed for the tiramisu effect.
Can I make the baked oats gluten-free?

Definitely! Just swap the rolled oats for certified gluten-free oats. They work just as well here without compromising texture or flavor.
Is the vanilla protein powder necessary?

The protein powder is optional but does wonders for creating that mousse-like creaminess in the yogurt topping and adds extra protein to keep you full longer. Without it, the coating will be more like regular yogurt—still tasty but less fluffy.
Can I eat this warm?

You can! But reheat just the baked oats base to avoid the yogurt topping splitting. Warm the oats in the microwave for about a minute, then spread the yogurt layer on top after heating for the best texture and taste.

Final Thoughts

This Tiramisu Baked Oats with Creamy Yogurt Layer Recipe has become my go-to when I want the comforting flavors of tiramisu but in a wholesome morning dish. It hits that perfect balance of indulgence and nourishment, and the creamy yogurt topping makes it feel extra special. I genuinely enjoy sharing this recipe with friends because it’s simple, satisfying, and always gets rave reviews. Give it a try—you might just have found your new favorite breakfast treat!