Tiramisu-Style Baked Oats
I recently discovered baked oats and can’t get enough of them! It’s like eating cake for breakfast! This tiramisu version is definitely worth trying!
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- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Servings: 6 à 8
Ingredients
Baked Oats
- 1 cup (250 ml) Oatbox oat milk
- 1/2 cup (125 ml) decaffeinated espresso Café William
- 1 teaspoon (5 ml) vanilla
- 1/3 cup (80 ml) plain dairy-free yoghurt
- 1/3 cup (80 ml) maple syrup
- 1 3/4 cups (210 g) Oatbox maple pecan oatmeal
- 1/2 cup (45 g) almond flour
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1.25 ml) salt
Assembly
- 1 cup (250 ml) plain dairy-free yoghurt
- 2 tablespoons (30 ml) maple syrup
- 1-2 tablespoons (30 ml) cocoa
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Preparation
Baked Oats
- Preheat the oven to 177°C and place the rack in the centre. Oil an 8 x 8-inch ovenproof dish.
- In a large bowl, mix together the oat milk, espresso, vanilla, yoghurt and maple syrup. Add the remaining ingredients and mix well. Pour the mixture into the dish and bake for 30 minutes. Leave to cool for 20 minutes.
Assembly
- Mix the yoghurt and maple syrup together in a bowl. Spread the mixture over the baked oats and sprinkle with cocoa just before serving. Cut into pieces and enjoy!
Notes
- I prefer to use decaffeinated coffee to make the recipe more versatile, but regular coffee would work just as well.
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