Tiramisu Baked Oats

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 mashed medium-ripe bananas (Approx. 200g)

2 ½ cups unsweetened soy milk (Approx. 600ml)

6 oz espresso (Or 2 tbsp instant coffee mixed with ½ cup + 2 tbsp hot water)

4 tbsp maple syrup (Approx. 84g)

3 tbsp cashew butter (Or almond butter. Approx. 50g)

2 tsp vanilla extract

1 tbsp apple cider vinegar (Or lemon juice; approx. 15ml)

2 ½ cups rolled oats (Approx. 220g)

1 tbsp cocoa powder

¼ cup vanilla protein powder (Optional; about 25–30g. Or sub for extra rolled oats)

1 ½ tsp baking powder (Approx. 6g)

½ tsp baking soda (Approx. 3g)

⅛ tsp salt (Approx. 0.5g)

3 cups thick plain yogurt (Approx. 680g. I use soy)

2 tbsp cashew butter (Or almond butter; approx. 30g)

1/2 tsp vanilla extract

¼ cup vanilla protein powder (Optional but recommended for 'mousse' consistency. Approx. 25–30g)

Maple syrup to taste (Optional)

Tiny pinch of salt

Cocoa (for dusting)

Directions

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 large bowl, mash the bananas until smooth.

Add the soy milk, espresso (or strong coffee), maple syrup, cashew/almond butter, vanilla, and apple cider vinegar. Mix until combined.

In a separate bowl, stir together the rolled oats, cocoa powder, protein powder (if using), baking powder, baking soda, and 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 cashew or almond butter - warm in the microwave for 10 seconds to soften, then mix in vanilla to loosen the nut butter.

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.

Nutrition

• Calories: 435 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Cholesterol: 18 mg
• Sodium: 331 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 6 g
• Total Sugars: 20 g
• Protein: 19 g