Tiramisu Baked Oats

A cakey espresso-soaked baked oat base under a vanilla pudding cream, dusted with cocoa. No banana, no nut butter. Bakes in one pan and keeps 4 days, so it's a week of breakfasts from one session. Best eaten chilled, like real tiramisu. Roughly 340 calories and 18g protein per serving.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 350°F. Grease an 8x8 or 9x9 baking dish with high sides.

Step 2

In a large bowl, stir together the oats, protein powder, chia seeds, cocoa powder, baking powder, baking soda and salt.

Step 3

Dissolve the espresso powder in the cold brew. In another bowl, whisk together the 2 1/4 cups Fairlife, the coffee, applesauce, eggs, maple syrup, brown sugar, melted butter, vanilla and vinegar until smooth.

Step 4

Pour the wet mixture into the dry and stir until just combined. Transfer to the baking dish and smooth the top.

Step 5

Bake 32 to 38 minutes. Check at 32 and pull it as soon as the center is set — protein powder turns rubbery if overbaked, so err early rather than late.

Step 6

Cool completely in the dish, about 30 minutes. If it is at all warm, the cream layer will run.

Step 7

Whisk the pudding mix into the remaining 1 cup Fairlife for a hard 2 minutes until thickened, then fold in the vanilla yogurt.

Step 8

Spread the cream over the cooled base and dust with cocoa. Chill before cutting. Keeps 4 days covered in the fridge.

Step 9

Note: If yours is a casein or whey-casein blend rather than straight whey, drop the protein powder to 1/4 cup — casein absorbs liquid much harder and will make the base dense.