one green planet
one green planet

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 porridge may smell a little cauliflower-y, don’t let that deter you. This make-ahead friendly and plant-based bowl is wonderfully creamy, sweet, and belly-filling in all the right ways.

Roasted Cauliflower and Coconut Overnight Porridge Pots [Vegan, Gluten-Free]

$2.99
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Serves

6

Ingredients

  • 1/2 head of cauliflower, florets only
  • 1/2 cup pure maple syrup, divided
  • 1 tablespoon coconut oil
  • 1 teaspoon ground cinnamon, divided
  • 2 cups gluten-free rolled oats
  • 1/2 cup chia seeds
  • 2 1/2 cups canned light coconut milk, divided
  • 1 cup coconut water

Preparation

  1. Preheat oven to 425°F, rack in the middle. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Alexandra Dawson

See My Recipes

Easy plant-based family recipes with a Mediterranean flair.

Alexandra Dawson is a Washington, D.C.-based nutritionist, wellness warrior, yogi, and the writer and photograph behind the celebrated plant-based lifestyle and recipe website In My Bowl and Instagram, @tallulahalexandra. Extremely passionate about whole-body wellness, a balance between a nourished mind, body, and spirit, through In My Bowl and Tallulah, Alexandra actively strives to make that philosophy and lifestyle accessible to every demographic.

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