Place coconut and almond milk, peanut butter, honey, salt, cinnamon, nutmeg, and vanilla in a medium saucepan over medium-high heat. Bring to a simmer, uncovered, whisking occasionally.
Once you taste the sweet side of cauliflower, you might never go back. Check out this gluten-free and dairy-free version of peanut butter-chocolate "oatmeal" using riced cauliflower. It's our new favorite way to sneak in an extra veggie. To make this recipe vegan, use vegan maple syrup instead of honey.
Servings and Ingredients
|1||(13.5-oz.) can Hy-Vee light coconut milk|
|½ c.||Hy-Vee chocolate almond milk|
|½ c.||Hy-Vee creamy peanut butter|
|3 tbsp.||Hy-Vee honey|
|½ tsp.||Hy-Vee salt|
|1 tsp.||Hy-Vee ground cinnamon|
|¼ tsp.||Hy-Vee ground nutmeg|
|2 tsp.||Hy-Vee vanilla extract|
|4 c.||Hy-Vee Short Cuts riced cauliflower|
|2 c.||Hy-Vee Short Cuts elegant berry blend|
Things To Grab
- Medium saucepan
- Airtight containers for storage
Add cauliflower rice. Simmer 10 minutes or until slightly softened.
Remove oatmeal from heat. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Top with berries just before serving.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 25g
- Protein: 8g
Hy-Vee Test Kitchen