Pumpkin Baked No'atmeal

This is a delightful breakfast that uses cauliflower instead of oats. It makes a great make-ahead breakfast and is Paleo and gluten-free.

Prep:
10
minutes
Cook:
70
minutes
TOtal:
80
minutes

Ingredients

  • 2-10oz packages frozen cauliflower rice
  • 2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 C full fat coconut milk
  • 1 C pumpkin puree
  • 1/3 C maple syrup
  • 2 T ground flaxseed
  • 1 tsp vanilla extract
  • 3 scoops collagen peptides (optional)
  • 1/2 C pecans, roughly chopped

Instructions

  1. Preheat the oven to 375 degrees.
  2. 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.
  3. Once everything is thoroughly combined, and there are no lumps, pour the mixture into a 9x9 baking dish and spread evenly.
  4. Top the cauliflower mixture with the chopped pecans and place in the oven. Bake for 65-70 minutes.
  5. The no’oatmeal is done when the mixture is set and thick. It should not be soupy.
  6. Top with coconut milk and cinnamon. Enjoy!