Description
Have you ever wished you could wake up to a slice of cake without the sugar crash? This recipe blurs the lines between dessert and breakfast. It features the bold, robust flavor of espresso and the rich comfort of chocolate, all topped with a creamy, protein-packed “mascarpone” style layer made from wholesome ingredients like rolled oats, bananas, and yogurt. Whether for vegan meal prep or a decadent brunch, these baked oats deliver high protein and fiber while tasting like your favorite Italian dessert.
Ingredients
The Baked Oats Base:
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2 Medium-Ripe Bananas (approx. 200g), mashed
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2 1/2 cups (600ml) Unsweetened Soy Milk (or almond/oat milk)
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6 oz Espresso (or strong coffee)
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4 tbsp (84g) Maple Syrup
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3 tbsp (50g) Cashew Butter
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2 tsp Vanilla Extract
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1 tbsp (15ml) Apple Cider Vinegar
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2 1/2 cups (220g) Rolled Oats
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1 tbsp Cocoa Powder
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1/4 cup (25-30g) Vanilla Protein Powder (optional)
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1 1/2 tsp Baking Powder
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1/2 tsp Baking Soda
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1/8 tsp Salt
The Creamy Yogurt Layer:
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3 cups (680g) Thick Plain Yogurt (Soy, Greek, or Coconut)
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2 tbsp (30g) Cashew Butter
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1/2 tsp Vanilla Extract
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1/4 cup (25-30g) Vanilla Protein Powder
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To taste Maple Syrup (optional)
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As needed Cocoa Powder (for dusting)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (180°C). Lightly grease a 1.5-quart baking dish (approx. 9×7 inches).
- Create Wet Mixture: In a large bowl, mash bananas until smooth. Whisk in soy milk, espresso, maple syrup, cashew butter, vanilla extract, and apple cider vinegar until uniform. (Tip: Warm stiff cashew butter in the microwave for 10 seconds first).
- Combine Dry Ingredients: In a separate bowl, stir together oats, cocoa powder, vanilla protein powder, baking powder, baking soda, and salt.
- Mix and Bake: Pour wet ingredients into dry. Stir well. Transfer to the prepared dish and smooth the surface. Bake for 35 to 40 minutes until the center is set and top is golden.
- Cool Completely: Remove from oven. Leave oats in the dish to cool completely. Do not skip this, or the topping will melt!
- Prepare “Mousse” Layer: Warm the cashew butter for 10 seconds. Mix with vanilla and 1-2 tbsp yogurt until smooth. Fold in remaining yogurt, salt, and protein powder.
- Assemble: Spread the yogurt mixture evenly over the cooled oats. Dust generously with cocoa powder before serving.
Notes
- Texture Secret: The protein powder in the topping is the secret ingredient—it transforms standard yogurt into a thick, mousse-like consistency similar to mascarpone.
- Cooling is Crucial: You must let the oats cool completely before adding the yogurt layer, otherwise it will turn into a runny mess.
- Dish Size: A 1.5-quart (9×7 inch) dish is recommended to ensure the oats have a nice, cake-like height.
- Coffee Sub: If you don’t have an espresso machine, 2 tbsp instant coffee mixed with ½ cup hot water works well.
- Prep Time: 15 minutes
- Cooling Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Meal Prep
- Method: Baking
- Cuisine: Italian-Inspired / Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 0 mg
