Tiramisu Baked Oats

1 hr 20 min6

A vegan-friendly baked oat cake layered with a creamy yogurt mousse and dusted with cocoa, inspired by tiramisu flavours.

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prepPreheat oven to 350°F / 180°C
prepGrease an 8×8 in / 20×20 cm or 9×9 in / 23×23 cm square baking dish
2 medium-ripe bananas, mashed (approx. 200 g)	Mash bananas until smooth	Pour wet into dry, stir until combined	Transfer to baking dish, smooth surface	Bake 350°F / 180°C, 35–40 min until set & golden	Cool completely in dish	Spread yogurt mixture evenly over cooled oats	Dust with cocoa powder just before serving
600 ml unsweetened soy milk	Mix in soy milk, espresso, maple syrup, cashew butter, vanilla & vinegar
180 ml espresso (or 2 tbsp instant coffee mixed with ½ cup + 2 tbsp hot water)
84 g maple syrup
50 g cashew butter (or almond butter)
2 tsp vanilla extract
15 ml apple cider vinegar (or lemon juice)
220 g rolled oats	Stir together oats, cocoa, protein powder, baking powder, baking soda & salt
1 tbsp cocoa powder
¼ cup / 25–30 g vanilla protein powder (optional; or sub extra rolled oats)
6 g baking powder
3 g baking soda
0.5 g salt
680 g thick plain yogurt (soy or dairy)		Stir in 1–2 tbsp yogurt until smooth	Add remaining yogurt, salt & protein powder, mix until combined	Taste, add maple syrup if desired
30 g cashew butter (or almond butter)	Warm cashew butter 10 sec, mix in vanilla
½ tsp vanilla extract
¼ cup / 25–30 g vanilla protein powder (optional but recommended)
Maple syrup to taste (optional)
Tiny pinch of salt
Cocoa powder (for dusting)

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