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
Units
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