Tiramisu Baked Oats

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Tiramisu Baked Oats

By

Liz Douglas

A breakfast-baked oats that tastes like tiramisu — oats baked with a shot of coffee and folded with protein powder, then topped with a light, moussey protein-yogurt frosting. Hearty, slightly sweet, and great for meal prep or a quick morning pick-me-up.

Yield

1

Time

30 minutes

Rating

—

Ingredients

1/2 cup (45 g) rolled oats

1 scoop (about 20–25 g) vanilla or neutral protein powder (e.g., Ora Organic)

1/2 teaspoon baking powder

Pinch of salt

1 tablespoon maple syrup or honey (adjust to taste)

1/2 teaspoon vanilla extract (optional)

1/2 cup (120 ml) milk (dairy or plant-based)

1 shot (30–45 ml) strong coffee or espresso, cooled

For the protein-yogurt frosting:

3 tablespoons plain Greek yogurt or plant-based yogurt

1/2 scoop (about 10–12 g) protein powder

1 teaspoon maple syrup or sweetener (optional)

To finish:

Cocoa powder for dusting

Instructions

Step 1

Preheat the oven to 350°F (180°C). Lightly grease a small baking dish or ovenproof ramekin (one serving) or line a muffin tin for multiple servings.

Step 2

In a bowl, combine the rolled oats, protein powder, baking powder and a pinch of salt. Stir to blend the dry ingredients evenly.

Step 3

Add the maple syrup (or honey), vanilla (if using), milk and the shot of cooled strong coffee or espresso to the dry mix. Stir until everything is combined into a thick batter.

Step 4

Pour the batter into the prepared ramekin or divide between muffin wells. Smooth the top.

Step 5

Bake for 18–22 minutes, until the top is set and a toothpick inserted into the center comes out mostly clean. (If making muffins, check at 15–18 minutes.)

Step 6

Remove from the oven and let cool for 5–10 minutes so the baked oats set slightly.

Step 7

While the oats cool, make the frosting: whisk together the yogurt, 1/2 scoop protein powder and sweetener (if using) until smooth and moussey. Adjust thickness with a little water or extra yogurt if needed.

Step 8

Top the warm baked oats with the protein-yogurt frosting and dust with cocoa powder. Serve warm.

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Tiramisu Baked Oats

By

Liz Douglas

A breakfast-baked oats that tastes like tiramisu — oats baked with a shot of coffee and folded with protein powder, then topped with a light, moussey protein-yogurt frosting. Hearty, slightly sweet, and great for meal prep or a quick morning pick-me-up.

Yield

1

Time

30 minutes

Rating

—

Ingredients

1/2 cup (45 g) rolled oats

1 scoop (about 20–25 g) vanilla or neutral protein powder (e.g., Ora Organic)

1/2 teaspoon baking powder

Pinch of salt

1 tablespoon maple syrup or honey (adjust to taste)

1/2 teaspoon vanilla extract (optional)

1/2 cup (120 ml) milk (dairy or plant-based)

1 shot (30–45 ml) strong coffee or espresso, cooled

For the protein-yogurt frosting:

3 tablespoons plain Greek yogurt or plant-based yogurt

1/2 scoop (about 10–12 g) protein powder

1 teaspoon maple syrup or sweetener (optional)

To finish:

Cocoa powder for dusting

Instructions

Step 1

Preheat the oven to 350°F (180°C). Lightly grease a small baking dish or ovenproof ramekin (one serving) or line a muffin tin for multiple servings.

Step 2

In a bowl, combine the rolled oats, protein powder, baking powder and a pinch of salt. Stir to blend the dry ingredients evenly.

Step 3

Add the maple syrup (or honey), vanilla (if using), milk and the shot of cooled strong coffee or espresso to the dry mix. Stir until everything is combined into a thick batter.

Step 4

Pour the batter into the prepared ramekin or divide between muffin wells. Smooth the top.

Step 5

Bake for 18–22 minutes, until the top is set and a toothpick inserted into the center comes out mostly clean. (If making muffins, check at 15–18 minutes.)

Step 6

Remove from the oven and let cool for 5–10 minutes so the baked oats set slightly.

Step 7

While the oats cool, make the frosting: whisk together the yogurt, 1/2 scoop protein powder and sweetener (if using) until smooth and moussey. Adjust thickness with a little water or extra yogurt if needed.

Step 8

Top the warm baked oats with the protein-yogurt frosting and dust with cocoa powder. Serve warm.