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Roasted Cauliflower and Coconut Overnight Porridge Pots [Vegan, Gluten-Free]
The brainchild of cauliflower-rice meets overnight oats, this hearty breakfast is a must-make. Lightly roasted with coconut oil, pure maple, and cinnamon, the cauliflower takes on a sweet and milky flavor. Its flavor is only elevated further with the addition of soaked oats, coconut milk, and coconut water. Though this... Read More
Ingredients You Need for Roasted Cauliflower and Coconut Overnight Porridge Pots [Vegan, Gluten-Free]
How to Prepare Roasted Cauliflower and Coconut Overnight Porridge Pots [Vegan, Gluten-Free]
- Preheat oven to 425°F, rack in the middle. Line a baking sheet with parchment paper.
- In a food processor fitted with an "S"-blade, pulse cauliflower florets with 2 tablespoons maple syrup, coconut oil, and 1/2 teaspoon cinnamon until mixture has a rice-like consistency. Transfer to baking sheet and roast for 10 minutes.
- Meanwhile, in a large bowl, stir together rolled oats, remaining 6 tablespoons maple and 1/2 teaspoon cinnamon, chia, 2 cups coconut milk, and coconut water. Stir in roasted cauliflower and refrigerate.
- Allow mixture to sit for a minimum of 4 hours or overnight, or until coconut milk and coconut water have been absorbed, then transfer mixture to high-speed blender with remaining 1/2 cup of coconut milk. Whiz until mixture is very smooth, then divide into six airtight containers until ready to serve.
- Top with your favorite toppings. Will keep for up to one week refrigerated.
Nutritional Information
360 Calories | 17.5g Fat | 49g Carbohydrates | 12g Fiber | 19.5g Sugar | 8.5g Protein
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