High Protein Tiramisu Baked Oats
A cosy, dessert-inspired breakfast that tastes like tiramisu but fuels you like a proper high-protein meal. Coffee, cocoa and vanilla come together with a creamy “mascarpone” style topping for something that feels indulgent while still being balanced, filling and nutrient-dense.
Takes 29 minutes
Serves 2
Ingredients
Chocolate Coffee Oat Base
- 150 g rolled oats
- 4 g baking powder 1 tsp
- 5 ml vanilla extract 1 tsp
- 30 g maple syrup 2 tbsp
- 5 g ground coffee 1 tbsp, fine grind
- 5 g cocoa powder 1 tbsp
- Pinch of salt
- 150 g plant-based yoghurt
- 80 ml strong black coffee cooled
- 50 ml plant-based milk
High-Protein “Mascarpone” Layer
- 350 g plant-based yoghurt
- 30 g vanilla protein powder approx. 1 scoop
- 15 g maple syrup 1 tbsp
- 2.5 ml vanilla extract ½ tsp
Topping
- 15 g cacao powder 3 tbsp, for dusting
Instructions
Prep the oven & dish
- Preheat the oven to 180°C (160°C fan) / 350°F. Lightly grease a small to medium ovenproof dish (around 750ml capacity).
Make the oat base
- In a bowl, mix together the rolled oats, baking powder, ground coffee, cocoa powder and salt.
- Add the yoghurt, cooled coffee, plant-based milk, maple syrup and vanilla extract. Stir until fully combined into a thick, cake-like batter.
Bake
- Spoon the mixture into your dish and smooth the top. Bake for 25–30 minutes until set around the edges but still slightly soft and fudgy in the centre.
- Allow to cool slightly before adding the topping.
Make the protein layer
- While the oats bake, whisk together the yoghurt, maple syrup and vanilla extract.
- Sieve in the protein powder and whisk until completely smooth and creamy, with no lumps.
Layer & finish
- Once the baked oats have cooled a little, spread the protein “mascarpone” layer evenly over the top. Finish with a generous dusting of cacao powder using a fine sieve until fully covered and velvety.
