As the warm Summer weather turns to crisp Fall air, I think it’s only appropriate to replace refreshing smoothie bowls with warm, cozy oatmeal bowls. Anyone else on board with this? And I obviously needed to be basic as possible and have my first oatmeal bowl flavor be pumpkin spice. Don’t judge.
I know, I know. Cauliflower has taken over the world and is THE chameleon of all ingredients that’s able to change into pizza crust, gnocchi, and now oatmeal. But trust me on this one.
I’ve recently become tired of my morning smoothies, which many of you know I typically post daily on my Instagram. I’m usually a creature of habit, but sometimes you just have to change things up. Eggs have been my go-to, but I also needed to add a sweeter option to my rotation in addition to these sweet potato pancakes.
Enter: pumpkin spice cauliflower “oats”.
Sweetened with dates and honey, and packed with protein from egg whites and Collagen Peptides, this is the perfect breakfast, in my opinion 🙂
One thing you can’t forget is the toppings. Isn’t that the best part of a smoothie bowl, anyways? If smoothie bowls can be trendy, so can oatmeal bowls (especially when served in your favorite mug). I topped mine with pecans, unsweetened coconut flakes and more pumpkin pie spice for good measure. How will you top yours?Print
No better way to ring in the fall season other than snuggling up with this cozy bowl of pumpkin spice “oats”. Sweetened naturally with medjool dates and honey, this oatmeal is sure to be a staple on your breakfast rotation.
- 1 bag Trader Joe’s riced cauliflower (12oz)
- 1 cup Coconut milk
- 5 TBSP Pumpkin Pie spice
- 1 TBSP Vanilla
- 3-4 Medjool dates (pit removed), chopped
- ¼ cup Pumpkin Puree
- 3 heaping tablespoons Great Lakes Collagen
- ¼ cup Egg whites
- 1 TBSP honey
In a medium saucepan over medium/high heat, bring the riced cauliflower, coconut milk, pumpkin pie spice and vanilla to a boil. Once the mixture is boiling, reduce the heat to medium/low and cover. Cook for 10 minutes, stirring occasionally.
In a separate mixing bowl, whisk the pumpkin puree and collagen until combined. Add to the saucepan (after the 10-minute cook time), and stir. Add the honey and dates, and continue to cook for 3-5 minutes over medium/low heat.
In the same bowl you just whisked the pumpkin (you know I’m all about saving on dishes…), add the egg whites. Then, take two heaping spoonfuls of the hot pumpkin cauliflower mixture to the egg whites and stir. This is basically just bringing the temperature of the egg whites up so that they don’t turn into scrambled eggs once added to the saucepan.
Add the egg whites to the saucepan and stir. Adjust the sweetness according to personal preference (more dates, more honey, or even add agave nectar or maple syrup).
Now the best part – the toppings! I topped mine with chopped pecans and unsweetened coconut. What will you top yours with?
Serve immediately (in your favorite mug to make it extra cozy).