Tiramisu Baked Oats
Tiramisu Baked Oats
Ingredients
For the Oat Base
- 50 g rolled oats
- 30 g vanilla protein powder
- 5 g cocoa powder
- 1/2 teaspoon baking powder
- 1 tablespoon maple syrup
- 120 ml almond milk
- 30 ml espresso or strong coffee
For the Cream Topping
- 100 g light Greek yogurt
- 50 g light cream cheese
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
For Garnish
- as needed cocoa powder, for dusting
Instructions
- 1
In a bowl, combine the rolled oats, vanilla protein powder, cocoa powder, and baking powder. Mix these dry ingredients until they are well combined.
⏱️ 2 min
- 2
Add 1 tablespoon of maple syrup and 120 ml of almond milk to the dry oat mixture. Stir thoroughly until all ingredients are incorporated and form a smooth batter.
⏱️ 3 min
- 3
Pour the oat mixture into an oven-safe ramekin or a small baking dish.
⏱️ 1 min
- 4
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180
- 5
Bake the oat mixture for 20-25 minutes, or until the oats are set and appear lightly golden on top.
⏱️ 25 min•🌡️ 180
- 6
While the oats are baking, prepare the cream topping. In a separate bowl, combine the light Greek yogurt, light cream cheese, vanilla extract, and 1 tablespoon of maple syrup. Whisk the ingredients together until the mixture is smooth and creamy.
⏱️ 5 min
- 7
Once the baked oats are removed from the oven, let them cool for a few minutes.
⏱️ 5 min
- 8
Pour 30 ml of espresso or strong coffee evenly over the warm baked oats, allowing it to soak in.
⏱️ 1 min
- 9
Carefully spread the prepared cream topping over the coffee-soaked oats.
⏱️ 2 min
- 10
Place the assembled tiramisu baked oats in the refrigerator and chill for at least 30 minutes, or until the topping has firmed up.
⏱️ 30 min
- 11
Before serving, dust generously with cocoa powder. (Optional: you can also add chocolate shavings for extra garnish).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu Baked Oats
For the Oat Base
- 50 g rolled oats
- 30 g vanilla protein powder
- 5 g cocoa powder
- 1/2 teaspoon baking powder
- 1 tablespoon maple syrup
- 120 ml almond milk
- 30 ml espresso or strong coffee
For the Cream Topping
- 100 g light Greek yogurt
- 50 g light cream cheese
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
For Garnish
- as needed cocoa powder, for dusting
Instructions
- 1
In a bowl, combine the rolled oats, vanilla protein powder, cocoa powder, and baking powder. Mix these dry ingredients until they are well combined.
⏱️ 2 min - 2
Add 1 tablespoon of maple syrup and 120 ml of almond milk to the dry oat mixture. Stir thoroughly until all ingredients are incorporated and form a smooth batter.
⏱️ 3 min - 3
Pour the oat mixture into an oven-safe ramekin or a small baking dish.
⏱️ 1 min - 4
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180 - 5
Bake the oat mixture for 20-25 minutes, or until the oats are set and appear lightly golden on top.
⏱️ 25 min•🌡️ 180 - 6
While the oats are baking, prepare the cream topping. In a separate bowl, combine the light Greek yogurt, light cream cheese, vanilla extract, and 1 tablespoon of maple syrup. Whisk the ingredients together until the mixture is smooth and creamy.
⏱️ 5 min - 7
Once the baked oats are removed from the oven, let them cool for a few minutes.
⏱️ 5 min - 8
Pour 30 ml of espresso or strong coffee evenly over the warm baked oats, allowing it to soak in.
⏱️ 1 min - 9
Carefully spread the prepared cream topping over the coffee-soaked oats.
⏱️ 2 min - 10
Place the assembled tiramisu baked oats in the refrigerator and chill for at least 30 minutes, or until the topping has firmed up.
⏱️ 30 min - 11
Before serving, dust generously with cocoa powder. (Optional: you can also add chocolate shavings for extra garnish).
⏱️ 1 min