I’ve been loving these Tiramisu Baked Oats as a quick and satisfying breakfast! They’re easy to make, high in protein, and taste like dessert while still being super nourishing. Each serving packs 40 g of protein, and 9 g of fiber, making them a great meal prep option. They taste delicious and are infused with rich coffee, and topped with creamy vanilla soy yogurt for a tiramisu-inspired twist. Whether you enjoy them warm or cold, they’re a delicious way to start your day!
Why I Love This Recipe (As a Nutritionist)
- High-Protein: With 40 g of protein per serving, this is a great option for breakfast meal prep, post-workout recovery, or fueling your day.
- Fiber-Rich: Each serving contains 9 g of fiber, helping with digestion and keeping you full for longer.
- Calcium-Packed: With 450 mg of calcium, this recipe is great for bone health and supports a balanced plant-based diet.
- Meal Prep Friendly: You can prepare this ahead of time and store it in the fridge for a quick grab-and-go breakfast.
Ingredient Notes
- Rolled Oats: These form the base of the baked oats, providing fiber and slow-digesting carbs. If needed, you can swap for quick oats, but the texture may be slightly softer.
- Chocolate Protein Powder: This adds a protein boost and chocolate flavor. I used Happy Way Vegan Triple Chocolate, but you can use any plant-based protein powder you prefer. You could even use vanilla protein powder and add some extra cacao powder to the oats.
- Chia Seeds: Help thicken the batter and add omega-3s.
- Bananas: Naturally sweeten the recipe while adding moisture. Make sure to use ripe bananas for the best texture and flavor. If you don’t like banana, apple sauce can be used instead.
- Coffee: Adds that signature tiramisu flavor. Use decaf if you prefer to avoid caffeine.
How to make this recipe (summary)
Preheat your oven to 350°F (180°C) with the fan on. Prepare the batter by dividing the mashed banana, oats, chia seeds, protein powder, baking powder, coffee, and soy milk evenly between four oven-safe containers. Stir well to combine.
Let it sit for 10 minutes to allow the chia seeds to thicken the batter. Bake on a baking sheet for 30 minutes until set and golden on top.
Serve warm or cold, topped with vanilla soy yogurt and a dusting of cacao powder. View recipe card below for detailed instructions.
Variations and Tips
- Gluten-Free Option: Use certified gluten-free oats to ensure the recipe is 100% gluten-free.
- Extra Sweetness: If you prefer a sweeter taste, add 1 tbsp of maple syrup or a chopped date to each serving.
- Nut-Free Version: Swap vanilla soy yogurt for coconut yogurt or another dairy-free alternative.
- Meal Prep Hack: Store baked oats in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Serve Warm or Cold: These baked oats are just as good cold as they are fresh out of the oven.
- If you like this recipe, you’ll also love our Tiramisu Overnight Oats, Carrot Cake Baked Oats, or Pumpkin Spice Baked Oats.
Why you’ll love these tiramisu baked oats TL;DR
- Protein-packed
- Rich & chocolatey
- Easy to make
- Great for meal prep
- Perfect hot or cold
Tiramisu Baked Oats
Ingredients
- 2 medium bananas - ripe, about 200g
- 2.5 cups (200 g) rolled oats
- 4 tsp (14 g) chia seeds
- 4.2 oz (120 g) chocolate protein powder
- 2 tsp (9 g) baking powder
- 4 shots coffee - regular or decaf
- 3 cups (730 ml) soy milk
- 1 cup (260 g) vanilla soy yogurt
- 2 tsp (4 g) cacao powder
Instructions
- Preheat the oven to 350°F (180°C) with the fan on.
- Prepare the batter: this recipe yields 4 servings, each prepared in an individual oven-safe container. The ones I used are 750 ml / 25oz (although you could use slightly smaller containers).In each container, place 50g of banana and mash it with a fork until smooth. Evenly divide and add the oats, chia seeds, protein powder, baking powder, coffee and milk among the four containers. Stir each well to combine all ingredients. Let the mixtures sit for 10 minutes to allow the chia seeds to bloom and thicken the batter.
- Bake: Place the containers on a baking tray for easier handling and bake in the preheated oven on the middle rack for 30 minutes.
- Serve: Once the baked oats are done, remove them from the oven and let them cool slightly. Enjoy hot or cold, and top with the yogurt and cacao powder.
Notes
FAQ
Yes! You can replace the protein powder with 2 extra tbsp of oats and a little extra cacao powder for flavor.
Yes, as long as you use certified gluten-free oats.
They’ll keep in the fridge for up to 5 days.
Absolutely! Just dissolve 2 tsp of instant coffee in 4 tbsp of hot water.
They’re amazing warm or cold! Try topping them with extra yogurt, fresh berries, or chopped nuts.
Thank you. These baked oats are so tasty , I have not yet done a calorie count but actually made six portions for me with some raspberries, blueberries and a tablespoon of soya yoghurt. I had my first portion hot but are the rest cold (I took to work in a container) and actually even better.
These will be a regular and will make this weekend for my 11 year old grandson who loves baked oats.
That’s awesome thanks for sharing Lynne, love the added berries! 💚
You’re going to love this Tiramisu Baked Oats recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!