In a saucepan add
Frozen Cauliflower Rice (4 oz)
Almond Milk (6.5 oz)
Fresh Blueberries (1/2 cup)
Gluten-Free Oat Flour (1 1/2 Tbsp)
Ground Cinnamon (1 dash)
Bring to a simmer on low heat, and keep stirring with a whisk for about 10 minutes.
Turn off the heat and carefully stir in
Granulated Erythritol (2 Tbsp)
Coconut Greek Yogurt (2 Tbsp)
Creamy Almond Butter (1 Tbsp)
Transfer the mixture evenly into the bowls and refrigerate for a few hours.
Before serving garnish with fresh blueberries and Paleo granola.