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Tiramisu Baked Oats with Creamy Yogurt Layer Recipe

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★★★★★

4.9 from 56 reviews

This Tiramisu Baked Oats recipe is a delightful fusion of breakfast and dessert, combining the rich flavors of espresso, cocoa, and banana with a creamy yogurt topping. Perfectly baked to a golden finish, the oats create a hearty yet indulgent base, layered with a smooth, mousse-like yogurt mixture for a refreshing finish. Ideal for a nutritious breakfast or a guilt-free treat, this recipe offers a vegan and gluten-free option that is both comforting and energizing.

Ingredients

Scale

Baked Oats

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

Yogurt Layer

  • 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 for dusting

Instructions

  1. Preheat and Prepare Dish: 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.
  2. Mash Bananas: In a large bowl, mash the bananas until smooth to provide natural sweetness and moisture.
  3. Combine Wet Ingredients: Add the soy milk, espresso or strong coffee, maple syrup, cashew or almond butter, vanilla extract, and apple cider vinegar to the mashed bananas; mix thoroughly until fully combined.
  4. Mix Dry Ingredients: In a separate bowl, stir together the rolled oats, cocoa powder, vanilla protein powder (if using), baking powder, baking soda, and salt.
  5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir well until the batter is homogeneous.
  6. Transfer Batter: Pour the batter into the prepared baking dish and smooth the surface evenly.
  7. Bake: Bake for 35 to 40 minutes, or until the center is set and the top turns golden brown.
  8. Cool Baked Oats: Allow the baked oats to cool completely in the dish before adding the topping.
  9. Prepare Yogurt Layer: In a medium bowl, warm the cashew or almond butter in the microwave for 10 seconds to soften, then mix in the vanilla extract to loosen the nut butter.
  10. Incorporate Yogurt: Add 1–2 tablespoons of the yogurt and stir until smooth, then add the remaining yogurt, a pinch of salt, and optional protein powder. Mix until fully combined to achieve a mousse-like texture.
  11. Adjust Sweetness: Taste the yogurt mixture and add maple syrup if additional sweetness is desired.
  12. Assemble: Once the baked oats have fully cooled, spread the yogurt topping evenly on top.
  13. Finish and Serve: Just before serving, dust the top with cocoa powder to enhance the tiramisu flavor.

Notes

  • Use a thick Greek-style yogurt or thick vegan alternatives like soy, oat, or coconut yogurt for best texture in the topping.
  • The protein powder in the yogurt layer is optional but recommended to achieve a fluffy mousse consistency; without it, the topping will be like regular yogurt.
  • Warm and gradually mix the nut butter for easier and more even incorporation into the yogurt topping.
  • The recipe is intentionally less sweet than traditional tiramisu to keep it balanced for breakfast. Adjust maple syrup to taste for extra sweetness if preferred.
  • If you want to eat the oats warm, keep the yogurt topping separate and only reheat the oats. Reheat oats alone for 45–60 seconds in the microwave and add the topping afterward to prevent separation.
  • Store the baked oats covered in the refrigerator for up to 4 days. The oats layer freezes well but do not freeze the yogurt topping as it may separate upon thawing.
  • Rolled oats give the best texture, but quick oats can be substituted if needed.
  • Recipe updated on 26 Nov 2025 to reflect changes including smaller baking dish for better height and added banana and almond butter components for flavor and texture improvements.

Keywords: tiramisu baked oats, vegan breakfast recipe, baked oats, healthy tiramisu, soy yogurt recipe, protein baked oats, gluten-free oats breakfast

Find it online: https://mjrecipe.com/tiramisu-baked-oats-with-creamy-yogurt-layer-recipe/