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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 40

Cooling Time 30

Total Time 1 20

Servings servings

Calories 444kcal

Ingredients

Baked Oats:

2 medium-ripe bananas mashed; about 200 g
2 ½ cups milk approx. 600ml; I use soy milk, but any milk works.
6 ounces espresso or 2 tbsp instant coffee mixed with ½ cup + 2 tbsp hot water
4 tablespoons maple syrup
3 tablespoons smooth nut butter about 50g; cashew or almond butter
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar or lemon juice; approx. 15ml
2 ½ cups old-fashioned rolled oats about 215 g
1 tablespoon unsweetened cocoa powder
¼ cup vanilla protein powder optional; about 25–30g. Or sub for extra rolled oats
1 ½ teaspoons baking powder
½ teaspoon baking soda
⅛ teaspoon table salt

Yogurt Layer:

3 cups plain yogurt about 690 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
2 tablespoons smooth nut butter about 30g; cashew or almond butter
1/2 teaspoon vanilla extract
¼ cup vanilla protein powder optional but recommended for 'mousse' consistency. Approx. 25–30g
maple syrup to taste optional
pinch table salt
unsweetened cocoa powder for dusting

Instructions

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.
In a medium bowl, mash the bananas until smooth.
Add the milk, espresso (or strong coffee), maple syrup, smooth nut butter, vanilla, and apple cider vinega
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
Pour the wet ingredients into the dry ingredients and stir well until combined.
Transfer the batter to the prepared baking dish and smooth the surface.
Bake for 35 to 40 minutes, or until the center is set and the top is golden brown.
Leave the oats in the dish to cool completely.

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.
Add 1–2 tablespoons of the yogurt and stir until smooth.
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.
Taste test - add a dash of maple syrup if you want extra sweetness.

To Finish:

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

Notes

Recipe Updated

Recipe updates made 26 Nov 2025 based on your feedback:

Smaller baking dish size for added height of oats
Increased the coffee
Added bananas to oats for sweetness
Added almond butter to yogurt topping for richer mouthfeel

Yogurt Topping

Use a thick Greek-style yogurt for a more tiramisu-style texture. I like to make my own homemade vegan soy yogurt but as long as it is thick, any variety like dairy, oat, coconut etc will work.
Protein powder is optional BUT it is what gives the topping that mousse-like consistency. It still works fine without it, but it won't be fluffy, it will be just like regular yogurt.
Mix the nut butter in gradually and warm it so it is easier to combine evenly.

Sweetness

I have modified the recipe to make it sweeter, but it's not nearly as sweet as traditional tiramisu, as I want it to be balanced enough for breakfast. That said, if you like life on the sweeter side, then taste the batter before baking and add more maple syrup to taste.

Heating

If you plan to eat this warm, keep the yogurt mixture separate, as it will split and go runny if heated. To enjoy the oats warm, reheat the baked oats base on its own for 45–60 seconds in the microwave and add the topping after heating. The yogurt layer should not be baked or microwaved.

Storage

Keeps up to 4 days chilled. The oat layer freezes well on its own for up to 1 month, wrapped and put in a freezer bag, but do not freeze the yogurt topping, it will split on thawing.

Oats

Old-fashioned rolled oats give the best structure. Quick oats soak up more liquid, so they bake up softer and drier. I would stick with old-fashioned.

Nutrition