Baked oatmeal has all the fiber, protein, and on-the-go needs that you have to get you through a busy week.
If you love coffee, this baked tiramisu oatmeal has your name written all over it.
If you have never had baked oatmeal before, then you don’t even know what you are missing. Even if you swear you don’t like the texture of traditional oatmeal, we would encourage you to give this recipe a try because the texture difference by simply baking it will wow you!
It uses simple pantry staples so the ingredients you likely already have on hand, so you never had to worry about running out for anything.
No matter the time of the year, this vegan baked oatmeal recipe will be a hit!
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Why You’ll Love Vegan Baked Oatmeal
- No Mushy Texture – One of the biggest complaints about oatmeal is that the texture is mushy; however, with baked oatmeal, that’s not a concern. Baking allows for it to crisp up on the tops and edges and perfect cook the oatmeal itself. If you love oatmeal cookies, you’ll love baked oatmeal as well.
- Lots of Flavor – Most of the time, we hear that people aren’t fans of oatmeal because they lack flavor and they aren’t sure how to fix that. This baked oatmeal has all the flavor you could want inside of it!
- No banana – so many people asked us to make a banana-free baked oatmeal and here you go!
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One Bowl Tiramisu Baked Oatmeal
Coffee lovers are going to absolutely love this tiramisu baked oatmeal! So much flavor, all made from pantry staples and on the go, meal-prep desires!
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Ingredients
Vegan “Mascarpone” Cream
Instructions
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Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
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In a small bowl, add instant espresso to hot dairy free milk and whisk together well. Set aside.
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In a separate small bowl, mix chia seeds and water. Set aside for 5 minutes to thicken. This makes a chia egg.
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In a large bowl, add in oats, cocoa powder, baking powder, cinnamon, and salt. Whisk together.
Add oat milk, yogurt, maple syrup, vanilla, and the chia egg. Using a spatula, mix together until well combined and no dry ingredients remain.
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Pour into your baking dish and baked for 22–25 minutes.
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While baking, in a small bowl add all ingredients for “mascarpone” and whisk together well. Place in fridge until ready to use.
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When oatmeal is finished, remove from oven and use a chopstick, skewer or butter knife to poke holes across the surface.
Slowly pour the espresso mixture over the oats, and allow to sit for 10 minutes to absorb fully.
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Spread the mascarpone cream evenly over the cooled oats. Then dust with more cocoa powder.
Notes
Nutritional values are estimates. Please utilize your own brands for accuracy.Â
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Nutrition
Calories269kcalCarbohydrates28gProtein6gFat17gSaturated Fat13gPolyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.002gSodium56mgPotassium371mgFiber4gSugar9gVitamin A147IUVitamin C4mgCalcium114mgIron2mg
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Frequently Asked Questions:
Make sure to use a safe for you non-dairy milk and yogurt.
Once it has cooled for a few minutes, you can cut the dish into 6-9 squares or other desired size. Serve as is or add options toppings like vegan whipped cream and fresh fruit to it.
Baked oatmeal can be eaten however you wish – some will prefer it warm, especially freshly out of the oven; while others will enjoy this dish served chilled.
Baked oatmeal should be store in an air tight container in the fridge for up to 5-7 days.
Yes! This dish is great for meal prepping. Since make and let cool completely, then cover tightly and store in the fridge. Eat within 5-7 days.