Grain Free Cauliflower “Oatmeal” (Paleo, AIP)
Oatmeal used to be one of my staple foods in my teens, and in college. I would eat it at breakfast, lunch and dinner, and would go crazy with toppings! Peanut butter, chocolate chips, jam, blueberries, you name it. I was an oatmeal junkie through and through. When I first started transitioning to a grain free lifestyle to get my gut healed, I thought “well… all grains but oatmeal!”. But, when I started to realize how much oatmeal really was setting me off, I had to call it quits and go for other breakfast options like my breakfast poppers, and carrot hash. However, that doesn’t mean that oatmeal inspired dishes are out the window! This grain free cauliflower “oatmeal” is my answer to being able to enjoy oatmeal again for those of us who are grain free!
This cauliflower oatmeal has the look and consistency of oatmeal, but with far more nutrients than traditional oatmeal. Not only does it elevate the nutrient density of your breakfast with cauliflower, but it also has gut healing collagen, and is much lower in sugar than your average breakfasts.
The Ingredients You Need
Cauliflower can be riced in your food processor, of you can by it already riced. I get mine from Whole Foods, and have gotten it at Trader Joes and Sprouts. It’s a nice short cut!
Apple adds a touch of sweetness to the oatmeal!
This helps add more body to the oatmeal. I do not have a coconut free version of this particular recipe.
Coconut milk and coconut oil
This is for liquid, and extra healthy fats.
This adds more gut-healing nutrients, and protein. I use Vital Proteins, but you can use Great Lakes as well.
Grain Free Cauliflower “Oatmeal” (Paleo, AIP, Whole30)
- Yield: 2 servings 1x
- 1.5 cups cauliflower, riced
- 1/2 cup shredded coconut flakes
- 1/2 cup apple, finely diced (plus extra for topping)
- 1 cup coconut milk
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 4 tbsp collagen powder
- In a medium sized pot, melt the coconut oil on medium- low heat
- Add the ingredients (reserving the collagen) to the pot, and stir well to combine
- Allow to simmer on medium-low heat for 10-12 minutes, stirring every few minutes
- Stir in the collagen and top with extra dried apples and cinnamon if desired
- Serve warm, and enjoy!
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 serving
- Calories: 359
- Fat: 34.4g
- Carbohydrates: 15.5g
- Fiber: 15.5g
- Protein: 4.9g
This cauliflower oatmeal is so nourishing and delicious, and looks exactly like the real thing!
It’s been one of my new favorite breakfasts to make when I want a fast, and easy treat, but it’s still filled with nutrient dense ingredients… the best of both worlds 😉
I hope you love this preview recipe from the program as much as I do! Enjoy!
Make it. Love it! So creative
Thank you so much!! So happy you like it 🙂
Which kind of protein powder are we supposed to use for the oatmeal–the kind that dissolves in liquid of the kind that coagulates?
Thanks for what looks like a great recipe!
Hi Breezy! The kind that dissolves, yes 🙂 enjoy!
It’s for how many people? Do you use full fat coconut milk or light? Thanks ????
Hey, Helga! This mostly serves one person, but you can maybe stretch to two depending on how hungry you are. Full fat works best 🙂 enjoy!!! ❤️
Thank you Michelle 🙂
I just made this recipe, it was really good, added a tbsp of maple syrup. 🙂
Do you think this would freeze and reheat well?
I haven’t tried it, but let me know if you do!
I was so surprised! This didn’t even taste like cauliflower. The tiny apple chunks were a perfect addition. The pink lady apple I used gave it a sweet-tart flavor that offset the cauliflower well. I used trader Joe’s coconut cream to make it even more creamy, maple syrup, and extra cinnamon. Delicious!
So glad that you liked it, Ashley! Thank you so much!!
Did you ever reheat this? I’m wanting to prep it for a few days at a time.
Yes, you can reheat it!
Are you using raw cauliflower? or cooked
I was a bit skeptical about this, but it turned out so well! Yum! Even my two year old came back for more. I burned it a bit on the bottom of the pan and it made sort of caramelized apple chunks that were great. Scrubbing the pan might be so great later, so I don’t recommend burning it on a regular basis, but it’s fine if it sits a little too long at a simmer! Thanks!
Can I sub almond milk if I don’t have cocoanut milk?
You can try that 🙂
How is the reheat on this? Making this for the first time right now and it smells and looks awesome. I know I will have leftovers on this. Has anyone reheated and had it taste good? Can’t wait to taste it!
I actually don’t think I’ve reheated it much. Hope you enjoyed!!
Can’t wait to try! Is this recipe for one serving?
I cannot tolerate coconut or any tree or peanuts….what would a safe substitution be?
Unfortunately there’s not a good swap that I know of… sorry!
Could you use tigernut milk? may not be as thick but the collagen would help with that too I think.
Has anyone tried making it with frozen riced cauliflower? Would it still turn out okay?
I did! I made 2 servings, so just added the whole frozen bag (3 cups) of riced cauliflower. It was overall great, but I could taste the cauliflower. I’ll try fresh next time to compare.
Can you make this in advance for a few days and keep in the fridge to reheat?
You definitely could! Just store it in the fridge in an airtight container for no more than 3 days 🙂