Yields: 6 to 8 servings

 

Banana Mascarpone:

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

pinch salt

 

Baked Oats:

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.