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.