Florencia Baldini Last Updated on October 20, 2025Tiramisù for breakfast? Yes, please—and this one’s secretly good for you too. This tray of baked oats is inspired by the flavours of the classic Italian dessert, but made with simple, nourishing ingredients like bananas, oats, eggs and coffee. It’s naturally sweetened with honey, high in fibre, and bakes all in one tray, so it’s perfect for busy mornings or make-ahead meal prep.
I truly believe that a nutritious breakfast sets you up for the day—and knowing you’ve got something that tastes like dessert waiting for you? That’s definitely the best motivation to get out of bed! You also want variety; eating the same old thing every morning can get boring fast. This tiramisù-inspired baked oats recipe hits the spot: it’s balanced, full of slow-releasing carbs, and feels like such a treat while still being good for you. Perfect for those mornings when you want something comforting, energising, and a little bit fun.
I’ve been making this on repeat for meal prep—it keeps so well in the fridge and actually tastes better the next day. The bananas add natural sweetness, the oats make it satisfying, and the yoghurt topping with cacao brings that rich tiramisù vibe without any of the faff. It’s one of those dishes you’ll look forward to waking up for!
Healthy Yoghurt Topping
The yoghurt topping is what really brings the tiramisù vibes to life. It’s creamy, slightly tangy, and balances the sweetness of the oats beautifully—just like the mascarpone layer in traditional tiramisù. I use plain yoghurt mixed with a little honey for natural sweetness, then finish with a generous dusting of cacao on top. You can use Greek yoghurt for a thicker, more indulgent texture or keep it light with regular yoghurt. It also helps the bake stay moist if you’re prepping it ahead for the week. Honestly, don’t skip this step—it turns your baked oats into something that feels like dessert for breakfast!
Tips
- Use ripe bananas: The riper the bananas, the sweeter and softer your oats will be.
- Let it cool fully: This is key! The flavours deepen and the frosting spreads much better once cooled.
- Chill before serving: I love this straight from the fridge—it tastes even more like dessert the next day.
- Use good cacao: It makes all the difference to get that rich tiramisù flavour.
- Make the coffee strong: Leftover espresso or strong filter coffee works best.
Swaps
Bananas: Apple purée or pumpkin purée could work, but the result may be less sweet.
Eggs: Try chia or flax eggs to make it plant-based (3 tbsp water + 1 tbsp chia/flax per egg).
Honey: Swap with maple syrup or agave.
Yoghurt: Any thick yoghurt works—Greek, plant-based or Skyr.
Chocolate chips: Optional, but dark chocolate chunks make this feel more indulgent.
Storage
Fridge: Store in an airtight container for up to 4 days.
Freezer: You can freeze without the frosting—just defrost overnight and add the topping fresh.
More Baked Oats Recipes
Tiramisù Baked Oats
Video
Ingredients
- 3 bananas
- 3 medium eggs
- 100 ml coffee, cold leftover coffee
- 1 tsp baking powder
- 150 g rolled oats
- 40 g honey
- 40 g chocolate chips
Healthy frosting
- 150-250 g yoghurt
- honey, to taste
- cacao powder
Instructions
- Preheat the oven to 180°C (350°F) and line a small baking tray or dish with baking paper.
- In the tray, mash the bananas until smooth.
- Add the remaining ingredients and mix until fully combined.
- Stir in the chocolate chips and mix again.
- Bake for 15 minutes, then let it cool down completely before adding the frosting.
- Meanwhile, prepare the frosting by mixing Greek yoghurt and honey in a small bowl until smooth.
- Spread the frosting evenly over the cooled cake and dust generously with cacao powder.
- Chill in the fridge for a while before serving — it’s even better once it’s had time to set.
Hi i would like the instructions for the Tiramisu Bake on how you bake it as it shows the ingredients but no instructions how to make or bake it shows a video for Tiramisu overnight Oats.
Hi Lisa, Thank you so much for spotting that and letting me know! 😊 You can now find the video and instructions on the recipe card. I look forward for your feedback, Flo