Ingredients

2 mashed medium-ripe bananas (approx. 200g)

2 ½ cups unsweetened soy milk (approx. 600ml)

6 oz espresso (or 2 tbsp instant coffee mixed with ½ cup + 2 tbsp hot water)

4 tbsp maple syrup (approx. 84g)

3 tbsp cashew butter (or almond butter, approx. 50g)

2 tsp vanilla extract

1 tbsp apple cider vinegar (or lemon juice, approx. 15ml)

2 ½ cups rolled oats (approx. 220g)

1 tbsp cocoa powder

¼ cup vanilla protein powder (optional; approx. 25–30g, or substitute with extra oats)

1 ½ tsp baking powder (approx. 6g)

½ tsp baking soda (approx. 3g)

⅛ tsp salt (approx. 0.5g)

3 cups thick plain yogurt (approx. 680g, preferably soy)

2 tbsp cashew butter (or almond butter, approx. 30g)

½ tsp vanilla extract

¼ cup vanilla protein powder (optional but recommended for mousse texture, approx. 25–30g)

Maple syrup to taste (optional)

Tiny pinch of salt

Cocoa powder (for dusting)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Lightly grease an 8 × 8 inch or 9 × 9 inch square baking dish with medium-high sides.

Step 2: In a large bowl, mash the bananas until smooth.

Step 3: Add the soy milk, espresso (or strong coffee), maple syrup, cashew or almond butter, vanilla extract, and apple cider vinegar. Mix until combined.

Step 4: In a separate bowl, stir together the rolled oats, cocoa powder, protein powder (if using), baking powder, baking soda, and salt.

Step 5: Pour the wet ingredients into the dry ingredients and stir well until fully combined.

Step 6: Transfer the batter to the prepared baking dish and smooth the surface.

Step 7: Bake for 35 to 40 minutes, or until the center is set and the top is golden brown.

Step 8: Allow the baked oats to cool completely in the dish.

Step 9: To make the yogurt layer, warm the cashew or almond butter in the microwave for 10 seconds to soften, then mix in the vanilla extract to loosen it.

Step 10: Add 1–2 tablespoons of yogurt and stir until smooth.

Step 11: Stir in the remaining yogurt, salt, and optional protein powder until fully combined. The protein powder helps create a mousse-like texture.

Step 12: Taste and add maple syrup if additional sweetness is desired.

Step 13: Once the baked oats are completely cool, spread the yogurt mixture evenly over the top.

Step 14: Dust with cocoa powder just before serving.

Tips & Variations

Use almond butter instead of cashew butter for a nuttier flavor.

Substitute vanilla protein powder with extra rolled oats if you prefer a less mousse-like yogurt layer.

Adjust the amount of espresso or coffee to your taste for a stronger or milder coffee flavor.

Try adding a splash of coffee liqueur to the batter for an adult twist.

For a dairy-free version, choose plant-based yogurt such as soy or coconut yogurt.

Storage

Store the tiramisu baked oats covered in the refrigerator for up to 3 days. The yogurt layer may thicken over time; simply allow the dish to come to room temperature for 10–15 minutes before serving or gently warm individual portions. Avoid freezing as the texture of the yogurt layer might change.

FAQs

Can I use regular milk instead of soy milk?

Yes, you can substitute soy milk with any milk of your choice, such as cow’s milk, almond milk, or oat milk. This may slightly affect the flavor and texture.

Is it necessary to use protein powder in the yogurt layer?

No, protein powder is optional. It adds a mousse-like texture and extra protein, but you can omit it or replace it with more yogurt or rolled oats if preferred.