Cannoli Baked Oatmeal (with Cashew-Yogurt Cream)

Let me introduce my latest love: cashew-yogurt cream.

Why? Because yogurt has a very distinct taste. It’s excellent if you want yogurt. It’s not excellent if you just want something creamy. And when we’re talking about nondairy yogurt, that can be triple true.

And cashew cream is never what I want it to be. I can never get it creamy enough, or sweet enough, or simply without that ~raw cashew~ aftertaste.

Cue the cashew-yogurt hybrid.

Cannoli Baked Oatmeal with Vegan Cashew-Yogurt Cream #oatmealartist

Considering how long I pondered over this recipe, I was stunned at how well this turned out. Of course, it is not the beautiful deep-fried, thin, crispy pastry tube, which is half the appeal of the beloved cannoli. There is no way that baked oatmeal will ever replicate crispy, deep-fried pastry. But it’s irrelevant . . . because this is delicious.

Cannoli Baked Oatmeal with Cashew-Yogurt Cream #vegan

The cashew-yogurt cream has a stunning resemblance to the inside of a cannoli. But way healthier. Cashews + yogurt? Yes please.

The recipe listed makes more than what you’ll need for the Cannoli Baked Oatmeal, but have no fear: I have another recipe coming later this week for you to use the rest. Or you could just eat it with a spoon because it’s crazy good. If you can’t wait for Wednesday’s recipe, here’s a list of other ideas for using up your cashew-yogurt cream:

And don’t forget to participate in the contest to become December’s Oatmeal Enthusiast!

All you have to do is leave comments. See details here.

Random Recommendations:

Cannoli Baked Oatmeal

Prep Time: 4 hours, 20 minutes

Cook Time: 15 minutes

Yield: serves 1

What you'll need:

    For the cream filling:
  • 1 cup raw cashews
  • 2-3 tbsp milk of choice
  • 1 6 oz. container So Delicious greek-style plain coconut yogurt, or similar
  • 1/2 teaspoon vanilla bean paste, or extract
  • 1 tbsp maple syrup
  • For the baked oatmeal:
  • 2 tbsp milk of choice, or water
  • 1/3 cup's worth of chopped, peeled zucchini
  • 1/3 cup quick or rolled oats (I use Country Choice Organic)
  • 1/4 tsp vanilla bean paste (or extract)
  • pinch of salt
  • For serving:
  • chocolate chips or chopped chocolate

How to make it:

    For the filling:
  1. Cover raw cashews with water. Soak overnight or for at least four hours. (I soaked mine on the counter, uncovered.)
  2. After soaking the cashews, drain the liquid and add cashews to a food processor. Pulse until it forms a sandy consistency. Add 2 tbsp milk and blend again. Your goal is for the cashews to form a thick, creamy consistency. If your blender is struggling to get it there, add the third tablespoon. You don't want it to be too runny, so only add enough liquid to help your processor/blender puree the cashews.
  3. Add yogurt, vanilla, and maple syrup to food processor and blend until combined.
  4. Place in fridge until ready to use.
  5. For the baked oatmeal:
  6. Preheat the oven to 350 F and spray a ramekin with nonstick spray.
  7. Add all ingredients for the baked oatmeal to a food processor and pulse until it forms a thick batter.
  8. Transfer to the ramekin. It will not fill the ramekin all the way. Use a fork to form a concave shape by pressing down on the center and letting the batter be higher on the sides (this will create a "dip" for the cannoli cream). It should be shaped like a pie or tart crust.
  9. Bake in the oven for about 15-20 minutes.
  10. Allow to cool for about 5-10 minutes. Add a couple spoonfuls of the cannoli cream and top with chocolate chips. Enjoy!

Just an FYI:

Alternatives to the cannoli cream: plain yogurt, coconut whipped cream, coconut butter.

The cannoli cream makes more than one serving. Feel free to make multiple batches of the baked oatmeal to use all the cannoli cream at once. Otherwise, be sure to use it within a week.

Cannoli Baked Oatmeal with Cashew-Yogurt Cream #oatmealartist

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

13 Responses to Cannoli Baked Oatmeal (with Cashew-Yogurt Cream)

  1. Woah, this sounds brilliant! And you’ve totally inspired me to try making an actual vegan cannoli, despite my fear of screwing up pastry like I usually do.

    • Lauren Smith says:

      Yay! You are so brave. I fear pastry. And dough. And anything with yeast. 🙂 Part of the reason why I don’t post many baked oatmeal recipes is because I loathe making baked goods. 😛

  2. Christine says:

    Ooooh…this recipe looks so good, but as you know, I can never find that particular kind of yogurt. What would you recommend as a substitute for the purposes of the cashew cream? I usually buy dairy yogurt. Would plain or vanilla Greek yogurt work? If so, should I add any extra ingredients?

  3. Im italian so cannoli have a special place in my heart! Now I can enjoy a healthier version for breakfast 🙂

  4. Kristin says:

    I am do excited about this! I have missed cannolis since giving up dairy! Cashews are on my shopping list right now and I’m going cashew cream crazy this weekend.

    • Kristin says:

      Tried it, love it! I tried the cream by licking the spoon, but didn’t think it tasted like cannoli cream. However, on top of that oatmeal, and especially with the chocolate chips, it really transforms into something different. Wondering how the cream would taste mixed with PB2… maybe like fluffy peanut butter?

  5. Kristin says:

    New use for cashew yogurt cream: fruit dip!

  6. Cassie says:

    Go cashew yogurt! I’ve never liked the texture of coconut yogurt, so I stick with Greek yogurt. I know that cashews yield a much thicker and creamier result so I’ll give it a go! The baked oatmeal sounds so perfect with it too. Dessert for breakfast FTW!

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