Cauliflower Oats
A big, filling breakfast that uses riced cauliflower to bulk up the oats — you get a huge bowl with way more fiber and volume. Sounds odd, tastes like chocolate-berry oatmeal.
10 minutesServes 3–4 large bowls
Ingredients
- 2 cups rolled oats
- 1 whole bag (about 12 oz) frozen riced cauliflower
- 3 cups water
- 1 whole bag (about 10–12 oz) frozen blueberries or cherries
- Chocolate protein powder (1 scoop per serving, or to taste)
- Optional: a splash of plant milk to finish, cinnamon, banana slices
Instructions
- 1
Add water, oats, and frozen riced cauliflower to a medium pot.
- 2
Bring to a simmer over medium heat, stirring often, until the cauliflower has softened and the oats are creamy — about 5–7 minutes.
- 3
Stir in the frozen berries or cherries. They'll cool the oats and turn the whole pot a beautiful purple-red.
- 4
Once the fruit has thawed and warmed through, stir in the chocolate protein powder.
- 5
Scoop into bowls and top with a splash of plant milk, cinnamon, or sliced banana if you like.
Notes & tips
- Make-ahead: cooks down to a big batch — reheat in the microwave with a splash of plant milk.
- Texture: the cauliflower disappears once cooked; you really can't taste it.