Who says you can’t have dessert for breakfast? Enter vegan tiramisu baked oats – the love child of everyone’s favourite Italian dessert and the cozy breakfast of your dreams. Imagine all the creamy, coffee-kissed goodness of tiramisu, but baked into a warm, fluffy hug you can enjoy straight from the oven. Sounds magical, right?
This recipe is everything: indulgent yet wholesome, simple to whip up, and it won’t leave you feeling like you’ve eaten a brick first thing in the morning (we’ve all been there with dense baked oats, but not today, my friend!). Oh, and did I mention it’s completely plant-based? Because yes, we’re living that dairy-free, egg-free life and thriving.
Whether you’re a tiramisu lover or just looking to upgrade your oatmeal game, this one’s a keeper. Grab your favourite mug of coffee (or tea, no judgment), and let’s bake some oats that’ll have you coming back for seconds – or thirds!
Is this dessert or breakfast?
Both! These baked oats are indulgent enough to satisfy your dessert cravings but wholesome enough to kick off your morning on a delicious note. Why choose when you can have the best of both worlds?
How should I store leftovers?
If you have leftovers (unlikely!), let them cool completely and store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for a fresh-out-of-the-oven vibe.
Can I make this in the microwave?
Yep, you can! Transfer the mixture to a microwave-safe bowl and microwave for 3–5 minutes, checking halfway through. The texture will be slightly different, but it’s still delicious. Also, if you have an air-fryer you could also try it in there too!
What can I use instead of coffee?
Not a coffee fan? No problem! You can use decaf coffee or even swap it with a little chicory coffee, cocoa, or hot chocolate for a caffeine-free option. But to keep that authentic tiramisu flavour I’d recommend keeping in the coffee.
What kind of oats should I use?
Old-fashioned rolled oats work best for this recipe because they give the perfect texture – soft and fluffy without being mushy. Quick oats can work in a pinch, but avoid steel-cut oats as they won’t cook through properly.
Do I need to grease the dish before baking?
It’s not required if you have a non-stick dish, but lightly greasing your baking dish with a bit of coconut oil or vegan butter can make it easier to remove the oats after baking. Alternatively, you can line your dish with baking paper before you pour in your mixture.
Tiramisu Baked Oats
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Start your morning with these Vegan Tiramisu Baked Oats – a cosy, coffee-infused breakfast that tastes like dessert but is secretly nourishing. Satiating, decadent, and packed with rich tiramisu flavours, it’s the perfect guilt-free indulgence to kickstart your day!
Ingredients
2 cups Rolled Oats
1.5 cups Plant-Based Milk
1/4 cup Brewed Coffee, cooled
1 Medium Banana
30 grams Vegan Protein Powder (plain or vanilla)
2 tbsp Maple Syrup
1 tbsp Chia or Ground Flaxseed
1 tsp Vanilla Extract
1/2 tsp Baking Powder
- Cream Layer
1 cup Thick Unsweetened Coconut Yoghurt *see note
1 tbsp Maple Syrup
1 tsp Vanilla Extract
- Topping
1.5 tbsps Cocoa Powder
Vegan Dark Chocolate Shavings (optional)
Directions
- Preheat your oven to 180°C (350°F). Lightly grease or line a medium-sized baking dish with parchment paper to avoid sticking.
- In a large mixing bowl, combine the rolled oats, plant-based milk, brewed coffee, mashed banana, protein powder, maple syrup, chia seeds (or ground flaxseeds), vanilla extract, and baking powder. Mix everything well until fully combined. Let it sit for 5 minutes to allow the chia seeds or flaxseeds to gel slightly.
- Pour the oat mixture evenly into the prepared baking dish, spreading it out with the back of a spoon to ensure an even layer. Place the dish in the preheated oven and bake for 30–35 minutes, or until the edges are golden and the centre is set but slightly soft.
- In a separate bowl, whisk together coconut yogurt, maple syrup, and vanilla extract until smooth and creamy.
- Remove the baked oats from the oven and allow them to cool for 10 minutes. Spread over the yoghurt layer. Dust the top with cocoa powder and, if desired, sprinkle dark chocolate shavings for an extra indulgent finish.
Notes
- Opt for a thick-set plant-based yoghurt to avoid yoghurt running down the baked oats. The yoghurt should have some structure to avoid a watery mess. Alternatively, you can opt for a cashew cream or blending soaked cashews with coconut yoghurt for a thicker cream layer.
