Carrot Cake Cauliflower Oats

5 from 2 votes

Carrot Cake Cauliflower Oats

If you find yourself feeling, well, less than satisfied by your morning bowl of oatmeal, then you're going to want to try this recipe. My Carrot Cake Cauliflower Oats are a delicious (and nutritious) spin on your traditional bowl of oatmeal, but with a not-so-secret ingredient... cauliflower! Don't knock it until you try it; this superfood ingredient not only adds a wonderful texture to this oatmeal, but also helps to keep you full and satisfied all morning long!

Course Breakfast, Dessert, Snack

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword Dairy Free, gluten-free, Paleo, Refined Sugar Free, snacks, Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 557kcal

Author Nicole Modic

Ingredients

For the Oats:

1 ½ Cups Rolled Oats
1 Cup Cauliflower Rice can use fresh or frozen!
¼ Cup Maple Syrup
1 ¼ Cups Almond Milk or sub any non-dairy milk!
1 Teaspoon Vanilla Extract
2 Teaspoons Cinnamon
1 Scoop Collagen Peptides optional
½ Cup Grated Carrots
½ Cup Raisins

For the Toppings:

2 Tablespoons Coconut Yogurt
2 Tablespoons Shredded Coconut
¼ Cup Walnuts chopped

Instructions

Start by heating a saucepan on the stove, over medium heat.
Add in all of your oat ingredients, and stir until the mixture begins to simmer.
Let the oats cook for apprixmately 7-9 minutes, or until the oats are cooked all the way through. Be sure to stir them occasionally, so that they don't burn.
Once your oats are done, place them into bowls and add in your toppings, if desired.
Store any leftovers in an airtight container in the fridge for up to one week. Enjoy!

Video

Nutrition