Healthy Tiramisu Baked Oats: Dessert for Breakfast

Have you ever wished you could wake up to a slice of cake without the sugar crash? We are blurring the lines between dessert and breakfast with this incredible Tiramisu Baked Oats recipe. Imagine the bold, robust flavor of espresso and the rich comfort of chocolate, all topped with a creamy, protein-packed “mascarpone” style layer—but made entirely with wholesome ingredients like rolled oats, bananas, and soy yogurt.

I remember the first time I tried combining coffee with my morning oats; it was a revelation, but this recipe takes it to a whole new level. It isn’t just oatmeal; it’s a culinary experience. Updated recently to perfect the texture, this recipe now features a richer mouthfeel and increased coffee intensity for true tiramisu lovers. Whether you are looking for a vegan meal prep option or a decadent weekend brunch, these baked oats deliver high protein and fiber while tasting like your favorite Italian dessert.

Ingredients

To achieve that authentic tiramisu flavor profile while keeping it nutritious, we use a specific blend of ingredients. Here is what you need:

The Baked Oats Base

Ingredient	Amount/Quantity	Notes
Medium-Ripe Bananas	2 (approx. 200g)	Mashed; provides natural sweetness and moisture.
Unsweetened Soy Milk	2 ½ cups (600ml)	Or almond/oat milk.
Espresso	6 oz	Or 2 tbsp instant coffee mixed with ½ cup hot water.
Maple Syrup	4 tbsp (84g)	Adds a distinct caramel-like sweetness.
Cashew Butter	3 tbsp (50g)	Almond butter also works; adds richness.
Vanilla Extract	2 tsp	Essential for baking aroma.
Apple Cider Vinegar	1 tbsp (15ml)	Or lemon juice; helps the oats rise.
Rolled Oats	2 ½ cups (220g)	Old-fashioned oats work best for texture.
Cocoa Powder	1 tbsp	For that chocolatey depth.
Vanilla Protein Powder	¼ cup (25-30g)	Optional; swap for extra oats if omitting.
Baking Powder	1 ½ tsp	Leavening agent.
Baking Soda	½ tsp	Helps neutralize acidity and aid rise.
Salt	⅛ tsp	Balances the flavors.

this now & bake later ❤️

The Creamy Yogurt Layer

Ingredient	Amount/Quantity	Notes
Thick Plain Yogurt	3 cups (680g)	Soy, Greek, or coconut (must be thick).
Cashew Butter	2 tbsp (30g)	Adds a creamy, savory undertone.
Vanilla Extract	1/2 tsp	Flavor enhancer.
Vanilla Protein Powder	¼ cup (25-30g)	Highly recommended for mousse consistency.
Maple Syrup	To taste	Optional sweetness.
Cocoa Powder	As needed	For the classic dusting finish.

Timing

This recipe is perfect for meal prep because the active time is minimal compared to the delicious payoff.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Cooling Time: 30 minutes (essential for the topping)
• Total Time: Approx. 1 hour 25 minutes (Worth the wait, and mostly passive time!)

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (180°C). Lightly grease a 1.5-quart baking dish (approximately 9×7 inches / 23×18 cm).

• Update Note: We recently adjusted the recommendation to a smaller dish size to ensure the oats have a nice, cake-like height.

Step 2: Create the Wet Mixture

In a large mixing bowl, mash the bananas until they are completely smooth. Pour in the soy milk, espresso (or strong coffee), maple syrup, cashew butter, vanilla extract, and apple cider vinegar. Whisk vigorously until the mixture is uniform.

• Tip: If your cashew butter is stiff, warm it in the microwave for 10 seconds before adding it to the liquids to prevent clumps.

Step 3: Combine Dry Ingredients

In a separate bowl, stir together the rolled oats, cocoa powder, vanilla protein powder (if using), baking powder, baking soda, and salt. Ensure the leavening agents are distributed evenly.

Step 4: Mix and Bake

Pour the wet ingredients into the dry ingredients. Stir well until fully combined. Transfer the batter to your prepared baking dish and smooth the surface with a spatula. Bake for 35 to 40 minutes.

• Visual Cue: You are looking for the center to be set (not jiggly) and the top to be golden brown.

Step 5: Cool Completely

Remove the dish from the oven. Leave the oats in the dish to cool completely.

• Important: Do not skip this! If the oats are hot, the yogurt topping will melt and become runny.

Step 6: Prepare the “Mousse” Layer

While the oats cool, make the topping. In a medium bowl, warm the cashew butter in the microwave for 10 seconds. Mix in the vanilla to loosen it. Add 1–2 tablespoons of the yogurt and stir until smooth (this prevents lumps). Then, fold in the remaining yogurt, salt, and protein powder.

• Texture Tip: The protein powder is the secret ingredient here—it transforms standard yogurt into a thick, mousse-like consistency similar to mascarpone.

Step 7: Assemble and Serve

Once the oats are cool, spread the yogurt mixture evenly over the top. Just before serving, dust generously with cocoa powder using a small sieve.

Nutritional Information

These Tiramisu Baked Oats are a powerhouse of nutrition, offering a balance of complex carbs and protein.

• Calories: ~350 kcal per serving (based on 6 servings)
• Protein: 18g (Boosted by soy milk, yogurt, and protein powder)
• Carbohydrates: 45g (Fiber: 7g)
• Fat: 12g (Healthy fats from nut butter)
• Sugar: 14g (Mostly natural from fruit)

Note: Oats are a fantastic source of beta-glucan, a soluble fiber that aids in digestion and heart health.

Healthier Alternatives

This recipe is already quite healthy, but here are ways to adapt it to your specific needs:

• Gluten-Free: Ensure you use certified gluten-free rolled oats. While oats are naturally gluten-free, cross-contamination is common.
• Nut-Free: Swap the cashew or almond butter for sunflower seed butter or tahini. Note that tahini has a stronger flavor, so you may want to increase the maple syrup slightly.
• Low Sugar: Omit the maple syrup and rely solely on the sweetness of the bananas and protein powder, or use a monk fruit sweetener.
• Caffeine-Free: Use decaf espresso or a chicory coffee substitute (like Dandy Blend) if you want to serve this to kids or avoid caffeine.

Serving Suggestions

While delicious on its own, you can elevate this breakfast even further:

• Berry Burst: Serve with a side of fresh raspberries or strawberries. The tartness cuts through the rich coffee and chocolate flavors perfectly.
• Texture Crunch: Sprinkle cacao nibs or shaved dark chocolate on top for an extra crunch.
• The “Dessert” Plating: Cut a square, place it on a nice plate, and garnish with a fresh mint leaf for a beautiful brunch presentation.

Common Mistakes to Avoid

To ensure your baked oats turn out perfect every time, watch out for these pitfalls:

• Using a dish that is too large: If the pan is too big, the oats will be thin and dry. Solution: Stick to the 9×7 inch or 1.5-quart dish recommendation for that fluffy, cake-like height.
• Skipping the protein powder in the topping: You might find the yogurt is too runny. Solution: If you don’t use protein powder, expect a standard yogurt texture. To thicken it without powder, you can strain the yogurt through a cheesecloth beforehand.
• Eating it warm: Unlike regular oatmeal, this dish mimics tiramisu. Solution: Patience is key. Let it cool completely so the layers hold their structure.

Storing Tips

This recipe is the holy grail of meal prep.

• Refrigerate: Store the baked oats (with the topping) in an airtight container in the fridge for up to 4 days. The flavors actually meld and get better on day two!
• Freezing: You can freeze the baked oat base (without the yogurt layer) for up to 3 months. Thaw overnight in the fridge and add the fresh yogurt topping before serving.
• Serving Leftovers: Enjoy cold straight from the fridge for the most authentic “dessert” experience.

Conclusion

These Tiramisu Baked Oats prove that you don’t have to sacrifice flavor for nutrition. By combining the heart-healthy benefits of oats with the indulgent flavors of espresso and cocoa, you get a breakfast that feels like a cheat meal but fuels your body for the day ahead. It is creamy, rich, and satisfying—everything a good meal should be.

Try it out and let us know! Did you use the protein powder hack for the mousse layer? Leave a comment below with your thoughts and how you customized it. We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more healthy, delicious recipes delivered straight to your inbox.

FAQs

Q1. Can I use instant coffee instead of espresso?

Absolutely. Dissolve 2 tablespoons of instant coffee in ½ cup (2 tablespoons) of hot water. This provides the concentrated coffee flavor needed to stand out against the oats and cocoa.

Q2. My yogurt topping is too runny. What happened?

The mousse consistency relies heavily on the protein powder and the thickness of the yogurt itself. If you skipped the powder or used a thin, liquidy yogurt, the topping won’t hold its shape. Use Greek-style or thick soy yogurt for the best results.

Q3. Can I use steel-cut oats?

No, I wouldn’t recommend it for this recipe. Steel-cut oats require much more liquid and a longer cooking time. Rolled oats (old-fashioned oats) are the best choice to achieve that soft, cake-like crumb. Quick oats can be used in a pinch, but the texture will be mushier.

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