Tiramisu Baked Oats with Banana Mascarpone
Feb 01, 2018 12:55PM
1 1/4 cups cashews, soaked
1 cup banana, very ripe
1/4 cup water
2 tsp vanilla extract
1/3 cup maple syrup
1/3 cup coconut sugar
2 Tbsp coconut oil
3 1/4 cup gluten free rolled oats
1/2 cup cacao nibs
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 cup extra virgin coconut oil, melted
1 cup apple sauce
2 tsp vanilla
1 cup rice milk
1 cup decaf (or regular) coffee, steeped and strained
3/4 cup maple syrup
Optional Magic Shell Topper:
1/4 cup maple syrup
1/4 cup coconut oil, extra virgin, melted
1/4 cup cocoa powder
Preheat oven to 375° F.
Seep 1 cup of your favorite coffee and cool.
Make Banana Mascarpone while coffee seeps. Put all ingredients in a high speed blender and blend until smooth and glossy. Set aside but keep warm.
Make the baked oats. Combine all dry ingredients in a medium bowl and mix to incorporate. Add coconut oil and toss to coat all grains. In a small bowl whisk applesauce, vanilla, rice milk, coffee and maple syrup. Add to dry mix and mix thoroughly, making sure that cacao nibs are well dispersed.
Grease a 13 x 6 or 9 x 7 baking sheet with coconut oil. Pour oat mixture in and bake for 20 minutes. Remove from oven and pour banana mascarpone over oats. Bake another 12-15 minutes, until pudding is firming. Cool 15 minutes before serving.
Make optional magic shell topper. Blend all ingredients until smooth and glossy. Transfer to a bottle or use a spoon to drizzle over oats just before serving.
Recipe courtesy of Nourish Charlotte, NourishCharlotte.com.