Description
A yummy cauliflower n’oatmeal recipe that is AIP and paleo friendly, takes less than 10 minutes to prepare, packs 1.5 servings of vegetables into breakfast and makes you feel like a kid again!
Ingredients
1–1/2 cups cauliflower rice (either store-bought, or make your own)
1/2 cup full-fat coconut milk (with no gums or fillers!)
1/2 tsp maple syrup or other sweetener of choice (or more, if desired)
1 scoop (about 1 Tbsp) grass-fed collagen peptides (optional, but adds thickness and protein, so I highly recommend!)
1/2 tsp ground cinnamon
1/2 Tbsp tiger nut butter (or other nut butter, if not AIP)
1/2 Tbsp naturally sweetened fruit preserves (free of cane sugar or any artificial sweeteners, colors or preservatives – such as St. Dalfour brand fruit preserves, or homemade)
Instructions
Combine cauliflower rice and coconut milk in small saucepan, cover and simmer over medium heat. Stir occasionally, until cauliflower starts to soften and liquid starts to thicken, about 8 minutes.
Add maple syrup, collagen, and cinnamon and stir until well combined.
Transfer to a bowl and top with your favorite tiger nut (or other nut) butter and fruit preserves, and enjoy!
Equipment
sauce pans
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measuring spoons
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measuring cups
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I also like to top mine with a sprinkle of sliced tigernuts, shredded coconut and fresh fruit. If you’re not following AIP, or if you’ve successfully reintroduced some nuts or seeds, feel free to use those to top off your n’oatmeal, as well!
All nutrition information is an estimate, only, using an online nutrition calculator.
Nutrition
- Serving Size: Full recipe
- Calories: 409
- Fat: 29
- Carbohydrates: 20.8
- Fiber: 6.3
- Protein: 22.9
Keywords: AIP, cauliflower, n'oatmeal, paleo, PB&J, oatmeal