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These Tiramisu Baked Oats taste like your favourite dessert in breakfast form. They’re baked in individual ramekins for easy make-ahead breakfasts and have about 12 grams of protein and 4 grams of fibre per serving.
Notes From My Kitchen
Tiramisu is one of my favourite flavours to turn into breakfast. After all the love you’ve shown my Tiramisu Overnight Oats and Tiramisu Chia Pudding, I wanted a warm, cozy version that tastes like a baked tiramisu cake. If you love the creamy Greek yogurt layer in my Greek Yogurt Tiramisu, this topping takes it up a notch with a little cream cheese whisked in.
My first test followed a similar base to my Almond Croissant Baked Oats, but with espresso in the mix there was too much liquid, and the extra milk diluted the coffee flavour. I cut the milk back to just 1/4 cup so the espresso really comes through. My favourite trick is to set aside a couple teaspoons of the espresso, poke holes in the oats when they come out of the oven and pour it over so it soaks in. It gives every bite a really nice pop of coffee flavour.
I bake these in individual ramekins on purpose. A lot of recipes spread the yogurt topping over one big dish, which is fine if you’re eating it all right away or serving a group, but it doesn’t store well. In the fridge the yogurt releases liquid and the top of the oats gets soggy. Baked oats are also so much better warm, and you can’t reheat them once the topping is on. With individual ramekins you can keep them in the fridge, reheat one in the oven or microwave and add the topping fresh right before eating.
Recipe Highlights
- Bold coffee flavour: Real espresso goes into the batter, with a little extra poured over the top after baking.
- Make-ahead breakfast: Bake a batch, reheat a ramekin and add the topping fresh. For another make-ahead breakfast, try my Apple Pie Baked Oats.
- Simple ingredients: Oats, egg, milk, espresso and a few pantry staples are all you need.
- Dessert for breakfast: All the flavours of tiramisu in a warm, cozy breakfast you can have any day of the week. If you love bakery-inspired breakfasts, try my Almond Croissant Overnight Oats next.
Key Ingredients
- Oats: You can blend the oats with the batter or leave the oats whole, and I’ve made them both ways. Blending everything in a small food processor or blender gives you a more cake-like texture. Leaving the oats whole, the way I make my Cinnamon Roll Baked Oatmeal, gives you more of a classic oatmeal experience. Both ways are delicious, it’s just a personal preference!
- Espresso: This is where the tiramisu flavour comes from. I’ve also tested this with strongly brewed coffee, which is good, but espresso is much more concentrated and bold, so you get way more coffee flavour. For more coffee breakfasts, try my Coffee Overnight Oats and Coffee Chia Pudding.
- Coconut sugar: It adds a subtle caramel sweetness. Brown sugar works as a substitute.
- Cream cheese and Greek yogurt: Together they make the creamy, mascarpone-style topping. Soften the cream cheese first so it whisks in smoothly, then sweeten with maple syrup or your sweetener of choice.
How To Make Tiramisu Baked Oats
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
Step 1: Add the oats, coconut sugar, baking powder, salt, remaining espresso, milk, egg, oil and vanilla in a small food processor or blender, or stir everything together in a bowl if you prefer your baked oats not blended.
Step 2: Divide the batter between the ramekins and bake on the middle rack for 18 to 22 minutes, at 350°F until a toothpick comes out clean. Once baked, you can optionally poke some holes in the overnight oats and add another 1 tsp of espresso to each ramekin.
Step 3: Whisk together the cream cheese, Greek yogurt, vanilla and sweetener. Spread it over the oats and finish with a dusting of cocoa powder.
How To Store & Reheat
Store the tiramisu baked oats without the topping, covered, in the refrigerator for up to 4 days. Keep the yogurt topping in a separate container, then reheat a ramekin in the oven or microwave until warm and add the topping right before eating.
Jess’s Tips
- Let the espresso cool slightly: Very hot espresso can start to cook the egg when you mix it in.
- Make the topping while they bake: Whisk it together during the bake time so it’s ready once the oats have cooled.
- Sift the cocoa: A small fine-mesh strainer gives you that even, classic tiramisu dusting on top.
- Double it for the week: Double the recipe to fill four ramekins and top them as you go. For another dessert-inspired breakfast, try my Chocolate Baked Oats.
- Poke the holes while they’re warm: Pour the reserved espresso over as soon as the oats come out of the oven, while they’re still warm enough to soak it right up.
Frequently Asked Questions
Yes! Double the recipe and bake it in a larger baking dish (about 8×6 inches), the same way I make my Blueberry Baked Oatmeal. Bake it for about 35 to 40 minutes, until a toothpick comes out clean. Add the topping to each portion as you serve it so the leftovers don’t get soggy.
Yes, as long as you use certified gluten-free oats.
If you tried these Tiramisu Baked Oats leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Try These Baked Oats Next!
Breakfast
Almond Croissant Baked Oats
Breakfast
Apple Pie Baked Oats
Breakfast
Chocolate Baked Oats
Breakfast
Tiramisu Overnight Oats
Tiramisu Baked Oats
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
These Tiramisu Baked Oats taste like a cozy baked tiramisu cake, with an espresso-soaked oat base and a creamy vanilla yogurt topping. They’re baked in individual ramekins, so you can make them ahead and add the topping fresh.
Ingredients
For the baked oats
- 1 cup rolled oats or quick oats
- 2 tablespoons coconut sugar or brown sugar
- 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup espresso, slightly cooled and divided
- 1/4 cup milk
- 1 egg
- 1 tablespoon oil
- 1 teaspoon vanilla extract
For the topping
- 1 tablespoon cream cheese, softened
- 1/4 cup Greek yogurt
- 1/4 teaspoon vanilla extract
- 1 to 2 teaspoons maple syrup or sweetener of choice, to taste
- Cocoa powder, for topping
Instructions
- Preheat the oven to 350°F and grease two 4-inch ramekins.
- Set aside 2 teaspoons of the espresso.
- Add the oats, coconut sugar, baking powder, salt, remaining espresso, milk, egg, oil and vanilla to a small food processor or blender and blend until smooth. For a chewier texture, stir everything together in a bowl instead.
- Divide the batter between the ramekins and bake on the middle rack for 20-25 minutes, until a toothpick inserted in the centre comes out clean.
- Poke a few holes in the top of each one and pour the reserved espresso over so it soaks in.
- Let cool until you can handle the ramekins.
- Whisk together the cream cheese, Greek yogurt, vanilla and maple syrup until smooth.
- Spread the topping over the oats, dust with cocoa powder and serve.
Notes
- Espresso gives the boldest coffee flavour, and strongly brewed coffee works but tastes milder.
- Blend the batter for a cake-like texture, or stir it for a chewier, oatmeal-style bake.
- To use a baking dish, double the recipe and bake in an 8×6-inch dish for 35 to 40 minutes.
- Store the baked oats without the topping in the fridge for up to 4 days, and reheat before adding the topping.
Nutrition
- Serving Size: 1 ramekin
- Calories: 375
- Sugar: 18 g
- Fat: 16 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 12 g
