I only recently found this recipe, but am so happy I did!
Growing up, oatmeal was so much more than just a breakfast food.
For me, oatmeal was an expression of how much my mother’s care.
It meant warmth, it meant comfort. It meant love.
During my yo-yo times of course, Oatmeal (as well as about 99% of what I found delicious) was out of the picture-talk about depression!
Well, after learning how to eat low-carb, whole food options, incorporating a huge amount of delicious substitutions, I eventually have replaced about everything but oatmeal.
Thanks to Karen, from Holistically Engineered, I found the inspiration for this recipe! Not only did she get a healthy substitution in her pudding version, but she also brought back some great memories of my mother’s care :)
Here’s a far healthier spin on the traditional insulin-spiking oatmeal-it’s made with cauliflower-something that takes a little mental flexibility to get used to. But if you try it once, I promise, you won’t be disappointed!
No-Oat Oatmeal (Serves 3-4)
Here’s what you need:
- 1 Medium head of cauliflower
- ½ cup coconut milk
- 1 ½ cup almond milk
- 1 teaspoon cinnamon
- 2 tablespoons chia seeds
- ½ teaspoon vanilla extract
- 4-6 tablespoons erythritol (sugar substitute)
- Optional: maple syrup extract (flavored to as much love as you’d like)
Here’s what to do:
Wash & clean cauliflower, removing stem & leaves. Dry it thoroughly. Break into food-processor-sized pieces, and lightly pulse in food-processor until the consistency of rice.
Once cauliflower is fully pulse, add all ingredients but cinnamon to a sauce pan, and heat just long enough so that it’s serving temperature medium heat, 5-9 minutes). Heating any longer will make cauliflower mushy (you don’t want this!). Pour into a bowl, and sprinkle cinnamon over top.
PS: For more great breakfast recipes like this, check out Karen’s low-carb breakfast cookbook.