tiramisu inspired oatmeal cakes

Banana Bread

Tiramisu Inspired Oatmeal Cakes

These breakfast oatmeal cakes draw inspiration from tiramisu, featuring a batter infused with the classic flavors of coffee and cocoa powder. A dollop of lightly sweetened mascarpone cheese on top mimics the tiramisu look. 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.

Ingredients

3 cups old-fashioned rolled oats
½ cup unsweetened applesauce
2 large eggs, beaten
2 tablespoon instant coffee
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
1½ teaspoons vanilla extract
¼ teaspoon salt
1½ cups low-fat milk plus 1 tablespoon, divided
½ cup packed light brown sugar plus 1 teaspoon , divided
⅓ cup mascarpone

Directions

Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
Combine 3 cups oats, ½ cup applesauce, 2 beaten eggs, 2 tablespoons instant coffee, 1 tablespoon cocoa, 1 teaspoon baking powder, 1½ teaspoons vanilla, ¼ teaspoon salt, 1½ cups milk and ½ cup brown sugar in a large bowl; stir well.
Divide the batter (it will be wet) among the prepared muffin cups (about ¼ cup each).
Bake until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Run a knife around the edges of the cakes; cool in the pan for 5 minutes, then turn out onto a wire rack and cool until just warm, about 15 minutes, or cool completely, up to 1 hour.
Combine ⅓ cup mascarpone and the remaining 1 tablespoon milk and 1 teaspoon brown sugar in a small bowl; stir until smooth and creamy. Top the cakes with the mascarpone mixture (about 1½ teaspoons each).