Cooking Instructions
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Step 1
In a saucepan add
Cauliflower Rice (120 g)
,
Almond Milk (180 g)
,
Blueberries (80 g)
,
Oat Flour (10 g)
, and
Cinnamon (1 dash)
.
Step 2
Bring to a simmer on low heat, and keep stirring with a whisk for about 10 minutes.
Step 3
Turn off the heat and carefully stir in
Erythritol (25 g)
,
Coconut Greek Yogurt (35 g)
, and
Almond Butter (20 g)
.
Step 4
Transfer the mixture evenly into the bowls and refrigerate for a few hours.
Step 5
Before serving garnish with fresh blueberries and Paleo granola.
