Pumpkin Baked No’atmeal (Edit recipe)

I added the collagen peptides to give this dish an added protein component. Make sure you use collagen peptides and not gelatin because the gelatin will ruin the recipe. I won’t lie to you and say that you can’t tell this is made from cauliflower because there’s no hiding that it isn’t oats. I will tell you, it doesn’t have that strong cauliflower flavor and is absolutely delicious. If you’re looking for a make-ahead breakfast option that isn’t your typical egg bake, give this a try.

10 minutes

1 hour and 10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	412
Fat:	21 g
Carbohydrates:	30 g
Protein:	20 g
Cholesterol:	0 g
Sodium:	315 mg
Fiber:	3 g
Sugars:	21 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

20 oz Riced Cauliflower, frozen
2 tsp Pumpkin Pie Spice
0.5 tsp Sea Salt
0.5 tsp Ground Cinnamon
1 cup Coconut Milk, full fat
1 cup Pumpkin Purée
0.333 cup Pure Maple Syrup
2 Tbsp Flax Seed Meal
1 tsp Pure Vanilla Extract
0.333 cup Collagen, or 3 scoops
0.5 cup Pecans, roughly chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375 degrees.
In a large bowl, thoroughly mix the frozen cauliflower rice, pumpkin pie spice, sea salt, cinnamon, coconut milk, pumpkin puree, maple syrup, ground flaxseed, vanilla extract, and collagen peptides.
Once everything is thoroughly combined and there are no lumps, pour the mixture into a 9x9 baking dish and spread evenly.
Top the cauliflower mixture with the chopped pecans and place in the oven. Bake for 65-70 minutes.
The no’oatmeal is done when the mixture is set and thick. It should not be soupy.
Top with coconut milk and cinnamon. Enjoy!