Tiramisu Baked Oats – Soft, Warm & Sweet!

When your spoon dives into a warm, spongy bowl of tiramisu baked oats, it’s like breakfast giving you a soft hug.

You taste the mellow sweetness of honey, the gentle tang of yogurt, and a subtle echo of coffee — all gently baked into a cake-like form that fills your kitchen with comforting aroma.

As a chef, I like to say: “Baked oats are where oatmeal and cake shake hands.” In this version, we swirl in mascarpone, yogurt, cocoa, and a kiss of espresso — all while keeping it wholesome and satisfying.

The oats become tender, the top slightly crisp, and the entire dish transforms into a single-serve dessert-for-breakfast dream.

Perfect for slow mornings, post-workout refueling, or when you want a cozy treat that doesn’t break your clean eating stride.

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Recipe Overview

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Ingredients

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Tools You’ll Need (with Usage & Alternatives)

• Blender or food processor (to blend oats for smoother texture — or mix by hand for chunkier version)
• Mixing bowl (for combining ingredients — or measuring jug)
• Oven-safe ramekin or small baking dish (for baking — or muffin tin)
• Whisk or fork (to mix batter — or electric mixer for fluffier results)
• Sifter (to dust cocoa — or fine mesh strainer)

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How to Make Tiramisu Baked Oats

Let’s transform a few simple pantry ingredients into a spoonable breakfast treat with baked, cake-like texture and layers of flavor.

Step 1: Blend the Base

Add ½ cup rolled oats to a blender. Pour in ⅓ cup milk, ¼ cup Greek yogurt, and 2 tbsp mascarpone. Crack in 1 egg, then drizzle in 1 tbsp honey and 2 tbsp brewed coffee.

Add ½ tsp vanilla extract, ½ tsp baking powder, and 1 tsp cocoa powder. Blend until smooth and creamy.

Step 2: Pour and Prep

Grease a ramekin or small baking dish with butter or spray. Pour in the blended mixture and tap gently to remove air bubbles.

For added texture, sprinkle a few oat flakes or chopped nuts on top.

Step 3: Bake

Place in a preheated oven at 350°F (175°C). Bake for 25 to 30 minutes until the center is set and the top looks slightly puffed.

Test with a toothpick — it should come out clean or just slightly moist.

Step 4: Cool and Dust

Let it cool for 5 minutes before serving. Sift extra cocoa powder on top. You can add a dollop of yogurt or mascarpone as garnish if desired.

How to Make Tiramisu Baked Oat Bars

Want it portable? Here’s how to convert this into sliceable oat bars:

• Use a square 8×8-inch pan
• Triple the recipe and add 1 extra egg
• Bake at 350°F (175°C) for 30–35 minutes
• Chill before slicing for clean edges
• Store individually wrapped bars in the fridge for up to 5 days

Variations to Try

There’s more than one way to enjoy this baked oat goodness — here are some flavor-forward spins you’ll love:

Chocolate Tiramisu

Add 1 tbsp cocoa powder into the batter and top with sugar-free chocolate chips before baking.

Nutty Mascarpone

Swirl in 1 tbsp almond butter into the mix and sprinkle sliced almonds on top before baking.

Berry Tiramisu

Layer a few raspberries or blueberries between the batter layers for a tart-sweet surprise in every bite.

Protein Boost

Add 1 scoop vanilla or unflavored protein powder into the batter. Adjust liquid by 1–2 tbsp if needed.

Storing Tips

• Store cooled baked oats in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave for 30 seconds before serving for warm texture.
• Do not freeze if made with yogurt and mascarpone — it may separate upon thawing.
• For batch-prep, bake in a larger dish and portion into single servings.

Extra Tips for Best Results

• Use a blender for smooth, cake-like texture — but skip it if you like a more rustic chew.
• Adjust sweetness before baking — batters with Greek yogurt can taste less sweet after cooking.
• Don’t skip baking powder — it gives a light rise.
• Use freshly brewed and cooled coffee to avoid curdling the dairy.

Common Mistakes & Solutions

FAQs

(1) Can I make this recipe egg-free?

Yes, replace the egg with 1 tbsp chia seeds soaked in 3 tbsp water for 5 minutes.

(2) Is it okay to make this ahead of time?

Absolutely. Bake in advance and store in the fridge for up to 4 days. Reheat before serving.

(3) Can I skip the coffee?

Yes, simply use milk instead of coffee. It will still have rich flavor without the caffeine.

(4) What’s the best way to make it more indulgent?

Top with a spoonful of mascarpone or whipped cream just before serving for a decadent finish.

(5) Can I bake in muffin tins?

Yes! Divide batter into 2–3 muffin cavities and reduce baking time to 18–20 minutes.

Let’s Bake and Savor Tiramisu in a New Way

This tiramisu baked oats recipe blends the magic of cake and the comfort of oats — all in one dish.

Try it, share your version in the comments, and enjoy a wholesome dessert-for-breakfast moment.