This tiramisu baked oatmeal is made with coffee-soaked chocolatey oats and protein-rich, dairy-free cream. It tastes like dessert for breakfast but is packed with healthy fats, plant protein, and fiber to fuel your morning.

tiramisu baked oatmeal overhead view close up

Why We Love This Tiramisu Baked Oatmeal

Dessert for Breakfast: This baked oatmeal tastes like you’re eating dessert for breakfast, but it’s made with wholesome ingredients to kickstart your day.
Higher Protein & Not-Too-Sweet: Each serving has 13 grams of plant protein and is just lightly sweet. You can add a scoop of protein powder for even more protein!
Great for Meal Prep: These baked oats taste amazing cold and are even better the second day, after all the flavors have had time to meld and everything gets more thick and creamy. Bake a batch on Sunday and you’ll be looking forward to breakfast all week!

ingredients for tiramisu baked oatmeal chocolate oat layer

ingredients for cream layer of tiramisu baked oatmeal

Key Ingredients

Rolled Oats ⟶ It’s not baked oatmeal without oats, obviously! I recommend rolled oats instead of quick oats for a heartier texture. Do not use steel cut oats.
Coffee ⟶ I made a quick “strong coffee” with 1 tablespoon of instant coffee and 1/2 cup of hot water.
Banana ⟶ For sweetness and structure. See FAQ if you don’t like bananas.
Maple Syrup/Brown Sugar ⟶ For sweetening the baked oats and cream. I used brown sugar in the oatmeal, but you can use maple syrup or coconut sugar to keep it naturally sweetened. For the cream layer I recommend a liquid sweetener or powdered sugar so it dissolves easily.
Cocoa Powder ⟶ A little bit in the baked oats and dusted on top of the cream for that signature look.
Tofu ⟶ A combination of silken and extra firm tofu produces a cream that is smooth and silky but firm enough to hold up.
Raw Cashews ⟶ Cashews make the cream richer and offset any “beany” taste the tofu may impart.

How to Make (with step-by-step photos)

Mash bananas. I do this directly in the (ungreased) baking dish.
Add ground flaxseed, sweetener, soy milk, and vanilla extract.
Whisk the wet ingredients until well combined.
Sift cocoa powder and baking powder over the wet ingredients. This helps prevent lumps.
Whisk until the cocoa powder is well incorporated with the wet ingredients.
Mix in rolled oats, then bake at 350°F for 40-45 minutes until firm.

Remove the baked oatmeal from the oven, and while still hot, poke the top all over with a fork. This helps the coffee soak into the oats better.
Pour coffee all over the hot oats and set aside to cool. After a few minutes the oats will have soaked up all the coffee.

While the oats are cooling, blend the ingredients for the cream layer. Chill until ready to use.
Once the oats have cooled, spread the cream layer on top. For best texture, cover and chill in the fridge for at least a few hours.
Dust the top with cocoa powder just before serving.

Tips for Success

Use very soft, spotty bananas ⟶ The bananas add a lot of sweetness to these baked oats, so you want them to be very ripe. They should be soft with lots of brown spots on them.

Sift cocoa powder and baking powder ⟶ These tend to clump, so sift them into the oatmeal batter or they may not mix evenly.

Pour coffee over while oats are still hot ⟶ The coffee doesn’t have to be hot, but make sure to pour the coffee over the oats right after you remove them from the oven. They will soak up all the coffee while they’re still warm.

Customize ⟶ If you’re trying to get in more calories, you can add up to a 1/4 cup of nut butter to the oatmeal batter. Walnut butter or almond butter would be delicious! You can also add a scoop of protein powder and omit the maple syrup if your protein powder is sweetened. For more chocolatey flavor, add some chocolate chips to the oatmeal batter.

Chill overnight ⟶ You can serve this once the oatmeal layer has cooled, but the oat and cream layers will get thicker and creamier after chilling overnight (or at least a few hours).

Tiramisu Baked Oatmeal FAQ

Yes as long as you use gluten-free oats. Oats are naturally gluten-free but can be contaminated with gluten during processing. So if you have a gluten sensitivity, be sure to buy oats that are labelled gluten-free.

I’ve only made the cream with cashews, but you can try 1/2 cup of coconut cream in place of the cashews.

The bananas add sweetness and structure to the baked oatmeal. You can try swapping with applesauce, pumpkin puree, or 2 flax eggs, but I haven’t tested these options yet.

This baked oatmeal lasts up to 5 days in the fridge. Make sure to keep it covered and use a clean spatula each time you remove a piece.

a bite being taken out of a slice of tiramisu baked oatmeal

More Oat-Based Breakfast Options

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:20

Cook Time:45

Servings: 6

Ingredients

Baked Oatmeal

2 large (240g) very ripe bananas
1 ½ cups soy milk
1 tbsp ground flaxseed
2 tbsp maple syrup or sugar
1 tsp vanilla extract
1 tbsp cocoa powder sifted
1 tsp baking powder sifted
2 cups (160g) rolled oats¹
½ cup strong coffee²

Cream

½ cup (60g) raw cashews soaked in hot water for 10 minutes
150 grams silken tofu drained
200 grams extra firm tofu drained
½ tsp vanilla extract
2-3 tsp lemon juice to taste
1 ½ tbsp maple syrup or more to taste

Instructions

Preheat oven to 350°F/180°C.
Baked oats: Mash bananas. You can do this directly in your baking dish (I used a 7×11-inch baking dish, but an 8-inch square dish will also work) or in a large mixing bowl.
Whisk in soy milk, ground flaxseed, maple syrup, and vanilla extract.
Sift cocoa powder and baking powder over the wet ingredients and whisk to combine.
Mix in rolled oats.
Bake for 40-45 minutes until the top is firm.
Coffee soak: Remove baked oats from oven, and while still hot, poke holes all over the top with a fork. Pour the strong coffee over and set aside to cool. The oats will soak up the coffee after a few minutes.
Cream topping: Meanwhile, make the cream layer. Drain soaked cashews and add to a blender along with the remaining cream ingredients. Blend on high until smooth. Taste and add more lemon juice/maple syrup if desired. Transfer to a bowl, cover, and chill in the fridge until oats are cooled.
Assemble: Once the baked oats are cool, spread the cream topping all over. You can serve right away, but I recommend covering the dish and placing in the fridge overnight. It will get thicker and creamier overnight! Just before serving, sift about a tablespoon of cocoa powder on top.

Notes

1) Use gluten-free oats* if necessary. Oats are naturally gluten-free but can be contaminated during processing.

2) I dissolved 1 tablespoon of instant coffee* in 1/2 cup of hot water.

Nutrition Facts

**Nutrition information is a rough estimate and intended for informational purposes only. I am not a registered dietitian or certified nutritionist, and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

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