Grain-Free Cinnamon Raisin ‘Porridge’

by

One of my favorite childhood breakfasts on cold Midwest winter mornings was oatmeal. Since starting SCD, I have missed this hot, comforting, baking spice filled dish. This recreation is incredibly reminiscent and checks all the flavor and texture boxes! I have decided to name this dish porridge as the size of the cauliflower rice is a bit smaller than oats and more resembles such. Now I’ll be honest, the first time I heard of using cauliflower to make oatmeal I was very skeptical. I had a hard time envisioning this cruciferous vegetable resembling this grain in any fashion, not to mention what it tasted like. However, after perfecting this recipe I am a believer! By boiling the cauliflower rice in the coconut cream and almond milk it takes on the consistency and character of porridge, and also provides the richness you would get from milk. The bananas and honey add sweetness, while the warm baking spices add depth of flavor. The raisins add a sweet plump treat and the chopped nuts add a nice crunch. You can even make this the night before and reheat on the stove with a splash of almond milk for a quick hot breakfast. This is one of my all-time favorite go to breakfasts, and after you try it, I know it will be one of your too!

                      

Grain-Free Cinnamon Raisin ‘Porridge’

Serves 4
Prep: 10 min
Cooking: 15 min
Total: 25 min  
Beginner

Ingredients:

1 small head of cauliflower, riced (about 4 cups) 

1 ¼ cup coconut cream, no thickeners 

1 cup almond or coconut milk, no thickeners

2 bananas, very ripe and mashed 

1 Tbsp. honey

2 tsp. cinnamon 

½ tsp. nutmeg 

¼ tsp. clove

½ tsp. vanilla extract

½ tsp. salt

¼ cup raisins, no added sugars 

2 Tbsp. chopped nuts of choice

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Start by breaking down your cauliflower head and discarding the core.
  3. Set up your food processor and add cauliflower florets. Pulse for 4-5 seconds to ‘rice’ and set aside.
  4. Add cauliflower to a saucepan with coconut cream and almond milk.
  5. Bring to a rolling boil for 10-12 minutes or until the cauliflower is tender.
  6. Add in banana and simmer for 2-3 more minutes, until desired consistency is reached.
  7. Stir in honey, cinnamon, nutmeg, clove, vanilla extract, salt, and half of the raisins.
  8. Pour into bowls, and top with remaining raisins, chopped nuts, and an extra dash of cinnamon.
  9. Serve immediately, and enjoy!

                      

Nutrition Facts: 
Calories- 288
Carbs- 30 g
Fat- 14.5 g
Protein- 3.3 g