Healthy Recipes Ingredients Healthy Grain Recipes Healthy Oat Recipes Tiramisu-Inspired Oatmeal Cakes 3.2 (5) 5 Reviews These breakfast oatmeal cakes draw inspiration from tiramisu, featuring a batter infused with the classic flavors of coffee and cocoa powder. Hiding in the center is a dollop of lightly sweetened mascarpone cheese that melts into every bite. Opting for old-fashioned rolled oats ensures a firm, sturdy texture, as quick or instant oats may turn mushy during baking. Enjoy these cakes on the go with coffee or a shot of espresso. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Published on February 29, 2024 Tested by Hilary Meyer Tested by Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco Active Time: 25 mins Total Time: 1 hr Servings: 12 Nutrition Profile: Sesame-Free Nut-Free Soy-Free Heart-Healthy Vegetarian Gluten-Free Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco Ingredients 3 cups old-fashioned rolled oats 1 1/2 cups low-fat milk 1/2 cup plus 1 teaspoon packed light brown sugar, divided 2 large eggs, lightly beaten 1 tablespoon instant coffee 1 tablespoon unsweetened cocoa powder 1 teaspoon baking powder 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1/3 cup mascarpone Directions Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray. Combine oats, milk, 1/2 cup brown sugar, eggs, instant coffee, cocoa, baking powder, vanilla and salt in a large bowl. Stir mascarpone and the remaining 1 teaspoon brown sugar together in a small bowl. Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco Scoop 2 tablespoons batter (it will be wet) into each muffin cup. Top with about 1 teaspoon mascarpone mixture. Divide the remaining batter between the muffin cups, about 2 tablespoons each. Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco Bake until a toothpick inserted in the centers comes out clean, 25 to 30 minutes. Run a knife around the edges of the cakes; cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature. To make ahead Refrigerate in an airtight container for up to 2 days or freeze for up to 3 months. To reheat 1 oatmeal cake, microwave in 30-second intervals until heated through. Nutrition Information Serving Size: 1 oatmeal cakeCalories 161, Fat 5g, Saturated Fat 2g, Cholesterol 41mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 8g, Protein 5g, Fiber 2g, Sodium 117mg, Potassium 148mg EatingWell.com, February 2024 Rate It Print