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
Ingredients
Espresso Soak
- ⅔ cup hot dairy free milk (160g)
- 1 teaspoon instant espresso
Baked Oatmeal Base
- 1 tablespoon chia seeds
- 3 tablespoons warm water
- 2 cups old-fashioned rolled oats (180g)
- ¼ cup Dutch-processed cocoa powder (25g)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- ¾ cup dairy free milk (180g)
- ½ cup vegan Greek-style yogurt (120g)
- ¼ cup maple syrup (60g)
- 1 teaspoon vanilla extract
Vegan “Mascarpone” Cream
- 1 cup vegan Greek-style yogurt (240g)
- 2 tablespoons maple syrup (30g)
- ½ teaspoon vanilla extract
To Finish, Optional
- Cocoa powder for dusting
- Optional: chocolate shavings or espresso beans
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- In a small bowl, add instant espresso to hot dairy free milk and whisk together well. Set aside.
- In a separate small bowl, mix chia seeds and water. Set aside for 5 minutes to thicken. This makes a chia egg.
- 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.
- Pour into your baking dish and baked for 22–25 minutes.
- While baking, in a small bowl add all ingredients for “mascarpone” and whisk together well. Place in fridge until ready to use.
- 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.
- Spread the mascarpone cream evenly over the cooled oats. Then dust with more cocoa powder.
Notes
Video
Nutrition
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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.
Just discovered you and your family, and our family is completely enamored!! We’ve made 3 recipes already and are planning to make our way through all these lovely recipes. The tiramisu baked oatmeal it was so delicious! Thank you for the good you’re putting out in the world. You have 3 new longtime vegan fans in us!
This is amazing to hear! We’re so happy you found us and we truly appreciate you being a part of our community! We’re so happy you enjoyed this recipe and can’t wait to hear what other recipes you end up trying!
I came to this site yesterday afternoon looking for something to make last-minute for dinner. This oatmeal looked so good that I interrupted my search and made it RIGHT THEN to have for today’s breakfast (and then still had to figure out supper). This recipe was well worth the delay in my supper plans. It did fine to prepare ahead, I just reheated it a few minutes this morning and added the (decaf) coffee/milk mixture and topping then. I used silken tofu in place of the non-dairy yogurt in the baked oatmeal because that’s what I had on hand, and I did half of the topping with regular yogurt for my tiny, non-vegan food critics and half with silken tofu for myself. I also added some flaxseed because I’m trying to add that in everywhere I can. We all loved it. The kids especially liked the yogurt topping, which I’m sure is equally delicious with non-dairy yogurt. I can confirm it was delicious with silken tofu. It was a welcome disruption to our tired breakfast routine. All of the components work together well, and I felt okay about the nutrient profile for breakfast, though I may sub applesauce for some of the maple syrup next time. I may also try to consolidate the process to use fewer dishes next time. There will definitely be a next time. Thank you for all your wonderful recipes and for regularly helping us shake up our meal routines. My non-vegan husband says that if I tell him a meal is coming from Make It Dairy Free, he knows it’s going to be good.
Wow! Thank you so much for taking the time to share your experience with both the website and the recipe. We are so happy to hear that you both really enjoyed the recipe. Thank you so much for giving it a try!
I have not tried it yet, but I already know I will love it, because I love all the ingredients, and I trust that they will come together for something I am excited to have for breakfast.
Thank you so much!