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Pumpkin spice tiramisu baked oats

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What could be better than starting your day with dessert for breakfast? Especially if it is a fall inspired flavor. These pumpkin spice tiramisu baked oats will make it super easy to get out of bed, knowing a delicious breakfast is waiting for you!

Now, we know that Tiramisu overnight oats started to become a real hit some time in the past. Pssst, you can also find a recipe for my version of Tiramisu overnight oats on my page!

Image showing the Pumpkin spice Tiramisu baked oats from the front. The baked oats are layered into a tall glass jar, baked oats layer at the bottom, a bit of vanilla layer, second baked oats half, more vanilla cream on top. The top is dusted with some cacao powder. The jar is standing on a narrow, small wooden board which is lying on a beige marbled surface. Next to the jar, on the left side of the image, is a tiny glass with a shot of espresso. However, the jar is blurred out already. The glass with the pumpkin spiced tirmisu baked oats is sharp and in focus whereas the background his blurry. In the background are old books, a white pumpkin and a jar of cinnamon sticks. In the lower left corner of the picture is a tiny silver sieve with which the cacao powder was dusted on top. In the front of the jar on the left side is a beige kitchen towel and cinnamon sticks as well as some coffee beans and anis lying on top of the kitchen towel. The overall mood of the picture is warm and cozy.

Quite a while ago I thought that Tiramisu baked oats were definitely missing out there. Until my feed was filled with tiramisu baked oats. So I put the idea on the shelf for a bit. But the idea kept sticking in my mind. Until I finally decided to give it another go. However, I could not NOT add a little twist, especially with more and more pumkin spice recipes floating around. And I jumped straight onto the pumpkin spice wagon.

The warm flavors of this spice make these dessert inspired oats taste a little more cozy and festive. I also wanted the concistency of the oat “sponge” to be a bit more authentic. So instead of mixing coffee powder into the “batter” I let the baked oats soak in an espresso shot as you would do it with ladyfingers. It makes them so fudgy while leaving a bit more bite to the overall taste experience!

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Ingredients

Here is a list of everything you need to make the fall inspired breakfast:

Baked oats:

  • OATS: You can use gluten free ones of course if you need to!
  • PLANT MILK: Personally I use unsweetened soy milk most of the time. But any other milk should work just fine.
  • PUMPKIN PURÉE: Can be a canned or homemade version.
  • GROUND FLAXSEEDS: Help the dough to hold together and add extra variety.
  • BAKING POWDER: Because we do not want end up with a flat oat mixture…
  • MAPLE SYRUP: To sweeten things up a little.
  • PUMPKIN SPICE: As the name suggests, this spice mixture mustn’t miss from the pumpkin spice baked oats. If you cannot find it in any store or need a quick fix because you ran out of it, I got you covered! I included an instruction for a small batch DIY pumpkin spice mixture at the bottom of the recipe card.
This image shows a close up of some cinnamon sticks lying on a white beige marbled surface. There are also some coffee beans and anis laying on the surface, however they are partially blurred out and not in focus whereas the cinnamon sticks are in focus. In the background you can blurrily see the edge of the wooden board on which the Pumpkin spiced tiramisu baked oats are standing.

Vanilla Cream

  • ESPRESSO OR STRONG COFFEE: Feel free to go for a decaffeinated version.
  • YOGHURT: I use a greek style soy yoghurt, but any type of natural yoghurt would work. To get the best result I would generally advice you to use a yoghurt that is creamy and thick in texture.
  • CREAM CHEESE: Makes the Yoghurt layer extra creamy. If I have enough time I love making my own fermented cream cheese with cashews, but mostly I just use a store bought kind.
  • VANILLA PROTEIN POWDER: Is a great way to boost the protein content of your breakfast, add even more flavor and even more creaminess!
  • VANILLA EXTRACT: For flavor flavor flavor!
  • CACAO POWDER: To add a nice cacao-dust-finish .
This image shows a close-up of the Pumpkin spice tiramisu baked oats. The oats are dusted with some cacao powder and garnished with a single coffee bean. Someone must have already started to eat the oats as a golden spoon is diving into the vanilla layer and parts of the oat layer are already visible. The overall tones of this image are warm and cozy.

How to make the pumpkin spice tiramisu baked oats

While baked oats take up some more time than say overnight oats, it still is pretty simple to put them together. Plus you can make a bigger batch of course and prepare breakfast for you and you tomorrow and you the day after tomorrow!

  1. Blend all the ingredients for the baked oats in a blender (see FAQ for instructions if you use a hand-held blender or your mixer is not strong enough) .
  2. Fill the mixture into a ramekin or oven proof bowl and bake the pumpkin spice oats layer.
  3. Mix together all the ingredients for the vanilla cream layer and coffee “drizzle” (we use it to let the oat base soak in it, just as you would do with ladyfingers) in the meanwhile.
  4. Layer the base with the “coffee drizzle” and vanilla cream layer into a jar.
  5. Leave in the fridge overnight, dust with some cacao powder before serving and enjoy!

One more thing I wanted to add here is that you can simplify the assembling. Allthough it might be a little more eye catching, you really do not have to layer everything as shown in the pictures. I have to be honest, I often rely on this simple layering method: Leave the cooled base as is in your baking form or transfer to another small bowl. Poke holes into the top using a fork or wooden skewer, drizzle a couple of Tsp of the coffee mix on top, then add the vanilla cream layer.

Substitutions

Ingredients you can swap out:

  • FLAX SEEDS – Since we blend the base, chia seeds would work just as goo
  • MAPLE SYRUP – Any other liquid sweetener is fine 🙂
  • CREAM CHEESE – Use the same amount of full fat coconut yoghurt instead. You could also stir a tablespoon or two of cashew butter or light tahini (perfect for those who cannot eat nuts/ seek for a cheaper option) into the mixture.
This image shows a white pumpkin in the center of the image., It is a close up shot. One the pumpkin is in focus. It is lying on a beige marbled surface. You can see the edge of the jar with the Pumpkin spiced Tiramisu baked oats peeking into the image from the right corner as well as a tiny jar with a shot of espresso. In the elft corner of the image is a beige kitchen towel. Behind the pumpkin you can see what is beginning of a stack of old books. They are dark brown and beige and already start to fall apart.

Storage

Once layered into a jar, the pumpkin spice baked oats will last for around 2-3 days in the fridge. Do not forget to cover the jar with an airtight lid. I would advise you to dust the cacao powder on top just before serving!

FAQ

What if I do not have or use any protein powder?

Although I highly recommend trying to get your hands onto some vanilla (plant) protein powder because it tastes extra delicious and makes the perfect creamy consistency, that is absolutely no problem. Your pumpkin spice baked oats will still be delicious without it. Just make sure to definitely add the vanilla extract in this case and sweeten the yoghurt layer to taste. I would suggest you go for any granulated sweetener of choice as a syrup would likely make the mixture too runny!

Is there anything I can use instead of the cream cheese?

Yup! You can:
1. Use the same amount of a really creamy, full fat coconut yoghurt instead if you do not mind the coconut flavor
2. Or just stir a Tablespoon or Two of Cashew butter or light Tahini (perfect for those who cannot eat nuts) into the mixture.

What If I only have a hand-held blender or the mixer I own is not strong enough?

No problem, we just need to change the order in which you blend the ingredients.

If you have a standing mixer than I would suggest you blend the oats until they form a fine flour and add them to a bowl. Next add the rest of the ingredients to the bender and blend again until smooth. Pour the mixture into the bowl with the oats, combine until a smooth batter forms, let rest for 2-3 minutes, then bake.

In case a hand-held blender is the only tool you have, blend everything EXCEPT the oats first until smooth. Then add the oats and blend again, add to your prepared baking form/ ramekin and let rest for 2-3 minutes, then bake. The oat cake might be a bit more “rustic” as the batter will likely not turn out as smooth, but that certainly will not diminish the deliciousness of the pumpkin spice tiramisu baked oats 🙂

Can I prepare these baked oats ahead?

Absolutely! In fact you should leave the in the fridge overnight. And this of course also means that you can make a bigger batch i.e. layer more jars with yummy pumpkin spice baked oats 😉

More breakfast recipes? You’ve come to the right place:

Just in case coffee might be not your thing at all, you maybe want to give another recipe from my little space on here a try! How does Snickers style ganache overnight oats or Chocolate covered strawberry granola sound to you?

Let’s get started

Without any further ado, let’s make some delicious breakfast, shall we? I hope you enjoy these pumpkin spice baked oats as much as I do. If you try them make sure to let me know how you like them by leaving a comment below or tagging me/ sending a DM on Instagram. You can also find me on Pinterest 🙂

ALL THE BEST

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Pumpkin spice tiramisu baked oats

These baked oats are inspired by the warming flavors of fall and taste like dessert for breakfast! It is best if you prepare the oats ahead as the should have some time to rest in the fridge. They are vegan and can be made gluten free.
Course Breakfast
Keyword breakfast, dairy free, gluten free, oats, vegan
Servings 1 person

Ingredients

Pumpkin spiced "oatcake"

  • 1/2 Cup rolled oats gluten-free if needed
  • 1/3-1/2 Cup plantmilk
  • 1/4 Cup pumpkin purée
  • 1 Tbsp ground flaxseeds
  • 1 Tsp baking powder
  • 2 Tsp maple syrup or date syrup/another liquid sweetener
  • 1 (heaping) Tsp pumpkin spice *

Coffee Mixture

  • 1 Espresso shot or around 40ml of strong coffee feel free to use a decaffeinated version
  • 1-2 Tsp maple syrup

Vanilla cream layer

  • 1/2 Cup yoghurt the creamier the better! I used a soy greek style yoghurt, for other suggestions see "ingredients"
  • 2 Tbsp (plantbased) cream cheese or 1 Tbsp cashew butter/ light Tahini
  • 2 Tbsp vanilla protein powder
  • 1/2 Tsp vanilla extract
  • some cacao powder for dusting

Instructions

  • Preheat the oven to 200C.
  • Blend all the ingredients for the oats in a blender until a smooth batter forms. If you want the batter to turn out extra smooth, start with the oats and flaxseeds and blend them until they reach a flour like consistency. Then add the rest of the ingredients and blend again. (If you only have a hand-held blender or your mixer is not strong enough see FAQ for instructions)
  • Add the mixture into a slightly greased ramekin or small round baking form/oven proof bowl and bake for around 20 minutes.
  • Meanwhile mix together the ingredients for the vanilla cream layer until no clumps remain.
  • Mix the espresso shot or strong coffee with 1-2 Tsp syrup.
  • Once ready baked, let the oat base cool a bit. Then start assembling your jar: Cut the oat cake in half. Using a fork or wooden skewer, poke tiny holes into what will be the top of each base. Press down one of the oat cake half into the jar, drizzle a few tsp of the espresso mix on top. Then add half of the vanilla cream layer, the other half on top drizzled with a few more tsp of the coffee mixture and spread the remaining vanilla cream on top.**
  • Leave in the fridge overnight. Before serving dust the top with some cacao powder and enjoy!
  • Once assembled, the pumpkin spice tiramisu baked oats will last for about 2-3 days in the fridge covered with an airtight lid. You can also double or triple the recipe and make breakfast for you and you the day after!

Notes

*or use a mix of 1/2 Tsp cinnamon, 1/4 Tsp ground ginger, 1/4 Tsp nutmeg and 1/4 Tsp allspice
**Allthough it might be a little more eye catching, you really do not have to layer everything as pictured above. I have to be honest, I often make a simpler layering version of the pumpkin spice tiramisu baked oats: leave the cooled base as is in your baking form or transfer to another small bowl, poke holes into the top using a knife or wooden skewer, drizzle a couple of Tsp of the coffee mix on top, then add the vanilla cream layer. Continue as in the following steps.

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