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My tiramisu baked oatmeal is a cozy dump-and-bake breakfast that eats like dessert. It’s soft and custardy in the center, lightly chewy at the edges, with coffee-forward chocolate notes that feel unmistakably tiramisu-inspired.
save this recipe!If you’re someone who struggles with breakfast, my biggest hack is to turn breakfast into dessert. But not in an overly sweet, makes you feel icky way, but in a nourishing way that will keep you fueled all morning.
You’ll jump out of bed for this one
- Minimal dishes in this dump and bake oatmeal which is always a win!
- Naturally sweetened with bananas (which also keeps the ingredient list short)
- Tastes better on day two and super easy to portion and reheat.
Key Ingredients
- Rolled Oats: The only oat variety that produces the right texture here. Quick oats go mushy and steel-cut oats stay too firm after 25 minutes of baking.
- Ripe Bananas: The banana does double duty here: it replaces added sugar and acts as a binder, which means no flour and no fuss. Mashing it directly in the baking dish keeps cleanup to a single pan.
- Eggs: Helps the center set into a custard-like bake instead of a loose porridge. Nut butter also works here if you need a vegan option.
- Chia Seeds: Adds more fiber and protein, and helps with structure for that perfect slice.
- Instant Coffee: Dissolves directly into the batter without brewing, which keeps the method simple and concentrates the flavor. Brewed espresso can work as a substitute but changes the liquid ratio slightly.
- Vanilla Yogurt: In testing, we preferred regular vanilla yogurt as the best mascarpone dupe, but you could also do vanilla Greek yogurt (this may be a bit sour, though) or dairy-free.
- Cocoa Powder: Finishes your baked oats casserole with that classic tiramisu bitterness, and look!
Make It Yours
These oats are delicious as is, but they’re also an adaptable base. Toss in shredded zucchini or carrots an imperceptible boost of veggies. Or add walnuts or pecans for crunch!
Making It the Night Before
The easiest approach is to bake it fully the night before, refrigerate it uncovered until cool, then cover and store. This way, individual slices reheat in about 90 seconds in the microwave with no adjustments needed. If you’d rather assemble the unbaked batter the night before and bake fresh in the morning, that works too. Just add 3 to 5 minutes to the bake time since the dish will be going into the oven cold.
Great for meal prep
Baked oatmeal is one of my favorite meal prep breakfasts, and this one stores well either way. If you plan to eat it cold, like traditional tiramisu, go ahead and store it with the yogurt topping already on. If you prefer it warm, keep the topping separate and add it after reheating a slice.
Tiramisu Baked Oatmeal (Dump & Bake)
Ingredients
- 3 ripe bananas
- 3 cups rolled oats
- 2 ½ cups milk
- ½ cup chocolate chips
- 3 Tbsp chia seeds
- 2 large eggs
- 1 Tbsp instant coffee
- ¼ tsp salt
- 2 cups vanilla yogurt
- 2 Tbsp unsweetened cocoa powder
Instructions
- Prep: Preheat oven to 350°F (176°C). Lightly grease a 9×13 inch casserole dish.
- Mash: To the prepared dish, add 3 ripe bananas and mash into a mostly smooth paste with some small lumps remaining.
- Dump: Stir in 3 cups rolled oats, 2 ½ cups milk, ½ cup chocolate chips, 3 Tbsp chia seeds, 2 large eggs, 1 Tbsp instant coffee, and ¼ tsp salt. Stir well until everything is fully combined and the eggs are completely incorporated.
- Bake: Bake for 25 minutes, or until liquid is fully absorbed and center is set.
- Serve: Allow to cool slightly, then serve. You can either top the entire casserole dish with 2 cups vanilla yogurt and a dusting of 2 Tbsp unsweetened cocoa powder (if serving immediately), or top individual servings with each (this is better if you're not serving right away).
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
