Layered tiramisu baked oats

Serves: 1


The Baked Oats
2 tbsp oat flour

1 tbsp self-raising flour

1 tbsp vegan vanilla protein powder

1/2 banana

1/3 tsp baking powder

Enough plant drink to form a cake batter

To Soak
1 shot espresso

Splash of apple juice

The ‘Cream’
4 tbsp plain almond yog

2 tbsp natural almond cream cheese

1-2 tbsp maple syrup

1 tsp vanilla


Mix all the baked oats ingredients together in a microwave safe bowl

Microwave for about 1.5 mins at 600W, then remove and prick all over with a fork.

Pour the espresso mix over evenly so it soaks through the baked oats. Set aside to cool slightly.

Meanwhile, mix your cream ingredients together and adjust to taste.

In your serving dish, add 2-3 tbsp cream, then crumble the baked oats on top, and flatten with the curved side of a spoon.

Pour the remaining cream over the top, then refrigerate for at least 10 mins or overnight.

When ready to serve, top with a dusting of cocoa powder.