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Tiramisu Baked Oatmeal

Dessert-for-breakfast tiramisu baked oatmeal made with coffee-soaked chocolatey oats and protein-rich, dairy-free cream.
5 from 1 vote
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Prep Time:20 minutes
Cook Time:45 minutes
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 7x11-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.