They say breakfast is the most important meal of the day, so why not make it healthy and delicious? With creamy peanut butter, warm spices, and sweet jelly this dish hits all the flavors of a classic breakfast with a healthy twist. This Peanut Butter and Jelly Cauliflower Oatmeal recipe is packed with nutrients at every step and naturally dairy and gluten-free this will be your new go-to way to start the day.
Author: Joy Nemerson
or Jam or Jelly of Choice
Full-Fat Coconut Milk
Cut a head of
Cauliflower (1 head)
into fourths, and then break off florets. Avoid having too much stem.
Add florets to a food processor pulse until the size of rice. Scrape down the bowl as needed.
In a bowl combine 2 ½ cups Cauliflower Rice,
Full-Fat Coconut Milk (1 cup)
Oat Milk (1/2 cup)
. Set aside and allow to soak for 5 minutes.
Brown Sugar (2 Tbsp)
Ground Cinnamon (1/2 tsp)
Ground Cloves (1/4 tsp)
Ground Nutmeg (1/4 tsp)
Salt (1 pinch)
Transfer cauliflower and milk mixture to a saucepan and cook over medium-high for 5 minutes until heated through.
Add in the
Peanut Butter (1/2 cup)
Vanilla Extract (1 tsp)
, and seasoning. Then turn heat to high and simmer for another 5-8 minutes until thickened.
Turn the heat off, taste, and season to taste.
Optional: add in fresh zest from the
to brighten up your
Raspberry Jam (1/4 cup)
To serve, portion the oats into a bowl and stir in the jam or jelly.
This recipe can be made with store-bought cauliflower rice, just skip to step 3.
Nutrition Per Serving
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