This oatmeal recipe sneaks in riced cauliflower and chia seeds to amp up the veggie and protein for a healthy breakfast. Plus, warm apples and walnuts make for a tasty topper.
Ingreadient
- 3 c. macadamia nut milk or nut milk of choice
- 3 c. frozen riced cauliflower
- 1/2 c. old-fashioned rolled oats
- 2 Tbsp. chia seeds
- 1 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- Kosher salt
- 1 Tbsp. olive oil
- 3 small Gala apples, cored and cut into 1/2-inch pieces
- 1/2 c. walnuts, roughly chopped
- 1 Tbsp. maple syrup, plus more for serving
- 1/4 tsp. five-spice powder, plus more for serving
Direction
- In a medium saucepan, combine milk, cauliflower, oats, chia seeds, and vanilla. Cook on medium-low, stirring occasionally, until most of liquid is absorbed, 10 to 12 minutes. Remove from heat and stir in cinnamon and a pinch of salt.
- Meanwhile, heat oil in a large skillet on medium-high. Add apples and cook 1 minute. Add walnuts, toss, and cook, tossing once more, until apples are golden brown and just barely tender, 2 to 3 min. more. Remove from heat; toss with maple syrup and then five-spice powder.
- Divide oatmeal among bowls; top with apple mixture. Sprinkle with additional five-spice powder and drizzle with maple syrup if desired.
