Veggies for breakfast?
This breakfast porridge of sorts should really be called “Noats” since it contains no oatmeal at all (hehe). As the current literature on oats is looking more and more grim for those of us with Celiac disease (issues with cross-reactivity and the protein avenin), I wanted to try to recreate one of my favorite breakfasts in a completely grain free way! Don’t knock this until you try it-I realize this meal sounds strange since but it really has a similar texture to oatmeal and the toppings make up for any discrepancies! I chocolate-ified these oats but you can also leave the cacao out and add a tsp or two of vanilla extract instead! In that version I like to add frozen organic blueberries or blackberries right to the pot for a natural sweetness. I tend to be a meal prepper so I like to make a larger batch of these ahead of time and portion out into mason jars with toppings to be reheated during the week.
What you need:
- 1 cup cauliflower rice (I used organic frozen cauli rice to save time!)
- 2 T ground flaxseed (or chia seed)
- ~1 cup canned lite coconut milk
- 2 scoops grassfed collagen protein
- 1.5 T raw cacao or carob powder
- 1-2 dropperfuls liquid stevia (optional-I left this out and still tasted good!)
- dash of sea salt
- coconut oil (organic/virgin) or ghee
- optional: fresh berries, cacao nibs, cashew/almond butters, chia seeds, hemp seeds
How you do it:
- Turn stove on low/medium, add a few tsp coconut oil or ghee to a pot
- Add cauliflower rice and stir around to heat and mix into oil (2-3 min)
- Add coconut milk and flax seed and turn heat up to medium/high and bring to bubbling
- Once bubblin, reduce the heat to low and cook for 3-4 minutes, stirring occasionally; add more fluid as needed for desired thickness
- Let cool a bit and then whisk in 2 scoops of collagen protein, cacao powder and stevia (may add additional coconut milk if mixture is extremely thick)
- Cover partially and let simmer on low for another ~1-2 minutes. Stir and serve!
- Makes ~2 servings
- For “overnight oats version”: scoop ~3/4 cup cooked “oat” mixture into jars, top with an additional few T of coconut milk, ~1/4 cup chopped strawberries, 1 T sunflower seed butter (or nut butter of choice); 2 tsp hemp seeds, sprinkle of cacao nibs (You can vary this however you like! Some other great variations would be: blueberries + almond butter+cinnamon OR fresh slice banana+walnuts+chia seeds.
- I also love to top this off with coconut cult yogurt for a probiotic boost!
-If you’re having a hard time transitioning over to cauliflower completely from oats-try adding ~2-3T quinoa flakes to the recipe (add in step #3 above and add a little extra water)-this will boost the thickness/creaminess!
-Update thanks to a 5J patient: For 1 serving (1/2 of everything in the recipe above)->Replace the coconut oil with red palm oil, replace canned coco milk with 1 T coconut butter (Nutiva brand) and 1/4 cup water, add a pinch of salt
I love multiple variations on this recipe-leave out the cacao and add about 1/4 cup pumpkin or butternut squash puree and about a teaspoon of pumpkin pie spice + some fresh grated raw ginger!
Get creative 🙂