30 Days of Paleo Breakfast Meals
(Day 22)
Creamy Vanilla Oatmeal
Oatmeal doesn’t need to be made with oats. In this paleo breakfast version we are using cauliflower rice instead, which might sound unusual but works very nicely. The great thing about cauliflower is its neutral taste. Add a few more flavors to the dish and the cauliflower just becomes part of the texture rather than a flavor in the dish. We are using almond milk and coconut milk here, along with cinnamon, vanilla and banana to thicken, and some flaxseed and eggs to help get the consistency just right.
The ingredients are simmered on the stove, then you add the eggs right at the end. The high heat of the mixture cooks the eggs, and then you can decorate the finished breakfast with fresh raspberries. Choose strawberries, blueberries or apple slices if you prefer. Nut butter would work if you prefer. For some extra sweetness, drizzle maple syrup or honey on top too. This recipe makes one large serving.
What You Need:
2/3 cup unsweetened almond milk
1/3 cup coconut milk
1/2 teaspoon ground cinnamon
1 cup raw ‘cauliflower rice’ (pulse cauliflower in the food processor to resemble rice)
1 teaspoon vanilla extract
1/4 cup ground flaxseed
1/2 small mashed banana
2 large organic eggs
1/8 teaspoon salt
1/2 cup fresh raspberries
How to Make It:
Put the almond milk and coconut milk in a pot. Add the cinnamon, cauliflower and vanilla, and bring the mixture to a boil. Turn the heat down a little, and let it simmer for 10 minutes, stirring occasionally.
Next, whisk in the flaxseed and banana. Cook for another 3 minutes or until thick. Beat the eggs in a bowl. Take the oatmeal off the heat and pour in 1/3 of the eggs, whisking all the time. Repeat until you have incorporated all the eggs. Top with raspberries and serve.
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Save Print Paleo Breakfast: Creamy Vanilla Oatmeal Author: CavemanDietBlog.com Ingredients
- ⅔ cup unsweetened almond milk
- ⅓ cup coconut milk
- ½ teaspoon ground cinnamon
- 1 cup raw 'cauliflower rice' (pulse cauliflower in the food processor to resemble rice)
- 1 teaspoon vanilla extract
- ¼ cup ground flaxseed
- ½ small mashed banana
- 2 large organic eggs
- ⅛ teaspoon salt
- ½ cup fresh raspberries
- Put the almond milk and coconut milk in a pot.
- Add the cinnamon, cauliflower and vanilla, and bring the mixture to a boil.
- Turn the heat down a little
- Let it simmer for 10 minutes, stirring occasionally.
- Next, whisk in the flaxseed and banana.
- Cook for another 3 minutes or until thick.
- Beat the eggs in a bowl.
- Take the oatmeal off the heat and pour in ⅓ of the eggs, whisking all the time.
- Repeat until you have incorporated all the eggs.
- Top with raspberries and serve.
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