Tiramisu is a traditional Italian dessert, typically made with ladyfingers dipped in coffee, layered with a delicious creamy combination of mascarpone cheese, sugar, and eggs. This dessert is then dusted with decadent cocoa powder. So, how do you transform this delicious dessert into a fun and healthy breakfast? With some modifications and lots of inspiration from this traditional dish, you can enjoy a tiramisu-inspired baked oatmeal dish for breakfast or a healthy snack. This baked oatmeal gets depth of flavor from brewed espresso and pure vanilla extract; the top layer is a combination of cream cheese and yogurt, dusted with cocoa powder.
All about Tiramisu baked oatmeal
This recipe is not an authentic Tiramisu recipe; my goal here was to recreate the flavors of this traditional dessert, but in breakfast form (and with oats). The addition of espresso is key here to the flavor profile; paired with vanilla extract, these flavors create that familiar taste, but lightened-up.
This recipe includes a top creamy layer, made with yogurt and cream cheese. This makes it different than my other baked oatmeal recipes. You can eat this baked oatmeal cold (like a traditional Tiramisu) or you can reheat it quickly in the microwave to take the chill off without changing the composition of the top layer much. I like to serve mine with fruit, like strawberries or a banana for a filling breakfast.
What does baked oatmeal taste like?
My best description of baked oatmeal is that it’s like a dense, moist cake. It is my solution to batch-prepping oatmeal. In other words, let’s skip the instant oatmeal packs, and let’s not worry about having to stir and cook oats on the stove top. Just combine your oats together with your liquid and flavors, and bake them all together.
If you think you don’t like oatmeal, I still recommend you trying baked oats. It’s not your typical, clumpy oatmeal (if that’s the part you aren’t crazy about). It’s easily cut like a cake, and can be eaten alone as a snack, or paired with yogurt and fruit for a filling breakfast.
Since my baked oatmeal doesn’t contain any eggs, it’s really quite easy to prepare and bake. You can bake it for as long as you’d like, to get whatever texture you are aiming for. You don’t have to worry about under or over-cooking anything. This recipe can also be gluten-free, if you use certified gluten-free oats.
What you will need to make Tiramisu baked oatmeal
- unsweetened applesauce
- This acts as a natural sweetener for this dish; normally I use mashed overripe bananas, but I didn’t want their flavor to overpower this dish.
- maple syrup
- I use the Organic Maple Syrup from Kirkland.
- unsweetened cocoa powder
- baking powder
- old fashioned oats
- I use Quaker oats, but any brand will work.
- unsweetened almond (or cashew) milk, or skim milk
- kosher salt
- cane sugar
- This is used in the topping for sweetness; you can also use regular granulated sugar.
- vanilla extract
- brewed espresso
- If you do not have access to brew espresso, you can use instant espresso. You can also use strong, regular coffee if you wish.
- reduced fat cream cheese
- plain non-fat Greek yogurt
- My favorite brand is Fage.
How to make Tiramisu Baked Oatmeal
Start out by preheating the oven to 375F. Spray a baking dish with non-stick cooking spray. In a mixing bowl, combine the applesauce, maple syrup, baking powder, salt, and 1 tbsp of the cocoa powder. Add the brewed espresso, milk, and oats. Stir together. Pour the mixture into the baking dish. Bake the oats for 35 minutes.
While the oats are cooking, whisk together the cream cheese, yogurt, sugar, and vanilla extract in another bowl. When the oats are finished cooking, add the creamy topping to the top of the oatmeal in a smooth layer, like frosting. Dust with the remaining cocoa powder.
Tiramisu Baked Oatmeal
- baking dish, casserole dish, pie plate
- mixing bowl
- 3/4 cup unsweetened applesauce
- 2 tbsp maple syrup
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup cashew milk unsweetened, or almond milk or skim
- 1/2 cup brewed espresso
- 1.5 cups old fashioned oats
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup reduced fat cream cheese
- 1 tsp vanilla extract
- 2 tsp sugar
- 1/2 tbsp unsweetened cocoa powder
- Preheat the oven to 375F.
- Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
- Add the applesauce, maple syrup, cocoa powder, baking powder, salt, and vanilla extract, and stir to combine.
- Add the milk and espresso. Whisk together.
- Add the oats. Fold in.
- Pour the mixture evenly into the baking dish.
- Bake at 375 for 35 minutes.
- In a small bowl, whisk the cream cheese and yogurt together with the sugar and vanilla extract.
- Spread the topping all over the top of the baked oatmeal.
- Dust with the cocoa powder to cover the entire top of the dish.
- 6 points (blue and green plans)
- 3 points (purple plan)
You might also enjoy these other baked oatmeal recipes using cocoa powder: