Tiramisu Baked Breakfast Oats

Recipe Details

• Serves: 8

• Prep Time: 20 mins

• Cook Time: 40 mins

• Ready In: 1 hour

• Difficulty: Easy

Meal prep storage

Place in individual air-tight containers up to 5 days, or prepare one ready for the following day by wrapping all portions of the base in clingfilm or aluminium foil, and the topping in a sealed container.

Ingredients

• 4 medium bananas, ripe

• 320g rolled oats

• 80g protein powder (chocolate, coffee, or plain)

• 2 tbsp cacao powder

• 1.5 tsp baking powder

• 1 tbsp vanilla paste

• 1/8 tsp salt (standardised "pinch")

• 1 tbsp honey or maple syrup

• 350ml+ milk (cow, almond, or cashew)

• 60ml strong coffee

• 1 shot espresso

• 400g plain skyr or Greek yoghurt

• 80g light cream cheese

• 1 tbsp honey

• 1 tsp cacao powder, for dusting

Method

Heat oven to 180°C. In a bowl, mash the bananas (I use a potato masher), then add the remaining oat-based ingredients, keeping the extra espresso to one side. Once fully combined, line a baking tray with greaseproof paper. Pour in the mixture and spread evenly, tapping the tray on the counter to release any trapped air. Bake for 30–40 minutes.

Meanwhile, in a clean bowl, mix the topping ingredients, saving the cacao powder for finishing. When the baked oats are done, set them aside and pour over the reserved shot of espresso. Once the oat bake has cooled, remove it from the tray and slice it into 8 portions. Place in individual air-tight containers, or prepare one ready for the following day by wrapping all portions of the base in clingfilm or aluminium foil, and the topping in a sealed container. Then, for serving each individually, place one base in a container, spread a layer of the topping over it, and dust it with cocoa powder, ready to grab the next morning. Enjoy!

Nutritional information, per serving

kcal: 320
Fat: 7 g
Saturates: 2.2 g
Carbs: 42 g
Sugars: 11 g
Fibre: 6.5 g
Protein: 21 g