Peanut Butter Tiramisu Baked Oats

Rich, yummy, and super filling — this is the one I make when I want dessert and gains in the same bite.

I'll be honest, I built this recipe entirely around a craving.

I wanted something that tasted indulgent, hit my protein for the day, and didn't make me feel like I was choosing between the two. Dessert or health. Treat or fuel. I really didn't want to choose.

So I made this. A brownie baked oats base built with plant protein powder and flax eggs (NOT real eggs 😅), topped with non-dairy chocolate yogurt and a generous, unapologetic layer of peanut butter. It satisfies the dessert craving and keeps you full for hours.

This is what eating well actually looks like in my kitchen!

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This recipe is:

• Vegan & dairy free

• Gluten free

• Sugar free

• High protein — the base is built with plant protein powder

• Perfect for meal prep

Why This Recipe Works

The protein here isn't an afterthought, it's baked right into the base. Plant protein powder and flax eggs do the heavy lifting, and peanut butter earns its place both for flavour and for keeping you full long after the last bite.

• Oat flour + plant protein powder = a high-protein brownie base

• Flax eggs bind everything without any real eggs

• Mashed banana or yogurt keeps it moist

• Peanut butter adds protein, healthy fats, and depth

• Non-dairy chocolate yogurt on top makes it taste like a proper dessert

How to Make Peanut Butter Tiramisu Baked Oats (Overview)

This comes together in 3 steps:

1. Make the Base

Blend all the baked oats ingredients until smooth.

2. Bake

Transfer to a baking tray, drizzle peanut butter on top, and bake at 175°C for 30 minutes. Let it cool completely before topping.

3. Top & Slice

Spread non-dairy chocolate yogurt over the cooled base, finish with another layer of peanut butter, slice and enjoy..

Tips for Best Results

• Let it cool completely before adding the yogurt layer — otherwise it melts

• Use unsweetened peanut butter to offset the sweetness of the oats and yogurt

• Hazelnut butter works beautifully as a swap

• Stores well in the fridge for 2–3 days — great for meal prep

Peanut Butter Tiramisu Baked Oats

Prep Time: 10 minutes   Cook Time: 30 minutes   Total Time: 40 minutes   Servings: 6–8 slices

Ingredients

Brownie Baked Oats Base

1½ cups oat flour

1½ cups chocolate or coffee plant protein powder

⅓ cup monkfruit or stevia sweetener

½ cup regular cocoa powder

1 cup non-dairy milk or water

½ cup mashed banana, non-dairy yogurt, or apple puree

1 tsp vanilla extract

2 flax eggs (2 tbsp flaxseed powder + 6 tbsp water, mixed and rested)

1 tsp espresso or coffee powder (optional)

Crunchy or creamy peanut butter, for drizzling

Topping

Non-dairy chocolate yogurt

Peanut butter (for finishing layer)

Instructions

1. Preheat oven to 175°C.

2. Blend all baked oats base ingredients until smooth.

3. Transfer to a greased 9×13 inch baking tray.

4. Generously drizzle peanut butter on top.

5. Bake for 30 minutes.

6. Let cool completely.

7. Spread non-dairy chocolate yogurt over the cooled base.

8. Finish with a final layer of peanut butter.

9. Slice and enjoy.

Notes

• Use unsweetened peanut butter to balance the sweetness of the other layers

• Any nut butter works — hazelnut would be delicious

• Refrigerate for upto a week or freeze for a month