Tiramisu Baked Oats

Ingredients

Baked Oats

• 2 medium-ripe bananas, mashed (~200 g)
• 2½ cups unsweetened soy milk (~600 ml)
• 6 oz espresso (or 2 Tbsp instant coffee in ½ cup + 2 Tbsp hot water)
• 4 Tbsp maple syrup
• 3 Tbsp cashew or almond butter (~50 g)
• 2 tsp vanilla extract
• 1 Tbsp apple cider vinegar or lemon juice
• 2½ cups rolled oats (~220 g)
• 1 Tbsp cocoa powder
• ¼ cup vanilla protein powder (optional; or extra rolled oats)
• 1½ tsp baking powder
• ½ tsp baking soda
• ⅛ tsp salt

Yogurt Layer

• 3 cups thick plain yogurt (~680 g)
• 2 Tbsp cashew or almond butter
• ½ tsp vanilla extract
• ¼ cup vanilla protein powder (optional but recommended)
• Maple syrup, to taste
• Tiny pinch of salt
• Cocoa powder, for dusting

Directions

1. Preheat the oven to 350°F. Lightly grease a 1.5-quart baking dish (about 9x7 inches).
2. Mash the bananas smooth in a large bowl. Mix in the soy milk, espresso, maple syrup, nut butter, vanilla, and vinegar.
3. In a separate bowl, stir together the oats, cocoa, protein powder (if using), baking powder, baking soda, and salt.
4. Combine the wet and dry ingredients, pour into the dish, and smooth the surface.
5. Bake 35–40 minutes, until the center is set and the top is golden. Cool completely in the dish.
6. For the yogurt layer: warm the nut butter 10 seconds in the microwave, mix in the vanilla, then stir in 1–2 tablespoons of yogurt until smooth. Add the remaining yogurt, salt, and protein powder and mix fully. Sweeten with maple syrup to taste.
7. Spread the yogurt over the cooled oats and dust with cocoa just before serving.