250ml plant-based milk (we used oat milk)
1 tsp instant espresso powder
1 tsp vanilla extract
2 tbsp maple agave syrup, to taste
Pinch of salt
For the topping
Slices of fresh orange, to garnish
Plant-based dark chocolate, grated, to garnish
- To make the mascarpone (skip this step if you already have a plant-based mascarpone!): Add all ingredients to a food processor and blend until smooth. Transfer to an airtight container and place in the fridge for 2 hours or in the freezer for 15 minutes to thicken.
- In a saucepan, combine the oats, salt, vanilla, espresso powder, maple agave syrup and milk. Heat for about 5 minutes, or until all the liquid is absorbed by the oats.
- Remove from the heat and transfer the oatmeal to a bowl. Add a layer of plant-based mascarpone cheese and top with some slices of fresh orange and grated chocolate. Enjoy as a cosy gluten free breakfast on those colder mornings!