Imported from the web

Tiramisu Baked Oats

Name: Tiramisu Baked Oats
Prep time: 10 min
Cook time: 35 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 medium-ripe bananas, mashed; 2.5 cup unsweetened soy milk; 6 oz espresso (Alternatively, use 2 tbsp instant coffee mixed with 1/2 cup plus 2 tbsp hot water.); 4 tbsp maple syrup; 3 tbsp cashew butter (Almond butter may be substituted.); 2 tsp vanilla extract (For the baked oat mixture.); 1 tbsp apple cider vinegar (Lemon juice may be substituted.); 2.5 cup rolled oats (Quick oats also work, but rolled oats give the best structure.); 1 tbsp cocoa powder (For the baked oat mixture.); 0.25 cup vanilla protein powder (Optional; replace with 2 tbsp extra rolled oats if omitted.); 1.5 tsp baking powder; 0.5 tsp baking soda; 0.125 tsp salt (For the baked oat mixture.); 3 cup thick plain yogurt (The author uses soy yogurt.); 2 tbsp cashew butter (For the yogurt layer; almond butter may be substituted.); 0.5 tsp vanilla extract (For the yogurt layer.); 0.25 cup vanilla protein powder (Optional but recommended for a mousse-like consistency.); maple syrup (Optional, to taste, for extra sweetness in the yogurt layer.); salt (A tiny pinch for the yogurt layer.); cocoa powder (For dusting just before serving.)

Recipe by Liz Douglas

Imported by Niki Su on SeeMeCook

A plant-based, dessert-inspired baked oat breakfast flavored with espresso and vanilla, finished with a creamy yogurt “mousse” layer and cocoa dusting. It can be served warm or cold and is suitable for meal prep.

6 servings40 minItalian

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Ingredients

2 medium-ripe bananas, mashed
2.5 cup unsweetened soy milk
6 oz espresso (Alternatively, use 2 tbsp instant coffee mixed with 1/2 cup plus 2 tbsp hot water.)
4 tbsp maple syrup
3 tbsp cashew butter (Almond butter may be substituted.)
2 tsp vanilla extract (For the baked oat mixture.)
1 tbsp apple cider vinegar (Lemon juice may be substituted.)
2.5 cup rolled oats (Quick oats also work, but rolled oats give the best structure.)
1 tbsp cocoa powder (For the baked oat mixture.)
0.25 cup vanilla protein powder (Optional; replace with 2 tbsp extra rolled oats if omitted.)
1.5 tsp baking powder
0.5 tsp baking soda
0.125 tsp salt (For the baked oat mixture.)
3 cup thick plain yogurt (The author uses soy yogurt.)
2 tbsp cashew butter (For the yogurt layer; almond butter may be substituted.)
0.5 tsp vanilla extract (For the yogurt layer.)
0.25 cup vanilla protein powder (Optional but recommended for a mousse-like consistency.)
maple syrup (Optional, to taste, for extra sweetness in the yogurt layer.)
salt (A tiny pinch for the yogurt layer.)
cocoa powder (For dusting just before serving.)

Steps

1
Preheat the oven to 350°F (180°C). Lightly grease an 8 × 8-inch or 9 × 9-inch square baking dish with medium-high sides.
2
In a large bowl, mash the bananas until smooth.
3
Add the soy milk, espresso or strong coffee, maple syrup, cashew or almond butter, vanilla, and apple cider vinegar. Mix until combined.
4
In a separate bowl, stir together the rolled oats, cocoa powder, protein powder if using, baking powder, baking soda, and salt.
5
Pour the wet mixture into the dry ingredients and stir well until combined.
6
Transfer the batter to the prepared baking dish and smooth the surface.
7
Bake for 35 to 40 minutes, or until the center is set and the top is golden brown.
8
Leave the baked oats in the dish to cool completely.
9
For the yogurt layer, place the cashew or almond butter in a medium bowl. Warm it in the microwave for 10 seconds to soften it, then mix in the vanilla extract to loosen the nut butter.
10
Add 1–2 tablespoons of the yogurt and stir until smooth.
11
Add the remaining yogurt, the pinch of salt, and the optional protein powder. Mix until fully combined; the protein powder gives the yogurt a mousse-like consistency.
12
Taste the yogurt mixture and add maple syrup if extra sweetness is desired.
13
Once the baked oats are completely cool, spread the yogurt mixture evenly over the top.
14
Dust with cocoa powder just before serving.

Notes

Store in an airtight container in the refrigerator for about 4–5 days. The baked oat base can be sliced, wrapped, and frozen without the yogurt topping for up to 1 month. Do not freeze the yogurt topping because it can split and become watery; add fresh yogurt after thawing. Serve warm or cold. If omitting protein powder, replace the baked-oat protein powder with 2 tbsp extra rolled oats; the topping protein powder is what creates its mousse-like consistency.