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
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
Emily Lachtrupp Headshot
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
a recipe photo of the Breakfast Tiramisu-Inspired Oatmeal Cakes
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
the ingredients to make the Breakfast Tiramisu-Inspired Oatmeal Cakes

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

  1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.

  2. 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.

    a photo of the oats in the mixture

    Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

  3. 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.

    a photo of the oat mixture divided up in the muffin tins

    Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

  4. 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 cake

Calories 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

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