So the last few days I’ve really been craving oatmeal. I keep seeing oatmeal bars, cookies, porridge and the like on Pinterest and Facebook – and I wanted to join in on the fun…but not have any of the carbs to go along with it.
The second I put this in my mouth and started to chew, the texture wasn’t exactly the same as oatmeal – but the taste was pretty darn close! The mouth feel is very similar, and really nice while you’re chewing. The aftertaste even makes me think back to the days where I’d have oatmeal every day for breakfast.
If you’re a lover of chia pudding (heck, even if you’re not) this one is a must-try. You have breakfast for almost every day of the week, pre-made, to easily grab and quickly microwave before eating. You get a TON of food (really, this stuff fills you up quick) for the amount of macros, and it’s relatively nutrient dense. You can’t go wrong.
What would you change the flavors to? Let me know what you think in the comments below!
Yields 6 Servings of Cinnamon Roll “Oatmeal”
The Preparation
- 1 cup crushed pecans
- 1/3 cup flax seed meal
- 1/3 cup chia seeds
- ½ cup riced cauliflower (~ 3 oz.)
- 3 ½ cups coconut milk
- ¼ cup heavy cream
- 3 ounces cream cheese
- 3 tablespoons butter
- 1 ½ teaspoons cinnamon
- 1 teaspoon maple flavor
- ½ teaspoon vanilla
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 3 tablespoons erythritol, powdered
- 10-15 drops liquid Stevia
- 1/8 teaspoon xanthan gum
The Execution
1. Measure out chia seeds and 1/3 cup flax seeds (ground) and set aside.
2. Rice 1/2 cup of cauliflower in a food processor. Set aside for a moment.
3. Add 1 cup raw pecans to a ziploc bag and use a rolling pin to crush them. Make sure they’re not too small, because you want them to add texture to the dish.
4. Add pecans to a pan over low heat to toast.
5. In a saucepan, heat 3 1/2 cups coconut milk. Once warm, add cauliflower and continue to cook until it starts to boil.
6. Turn the heat down to medium-low and add your seasonings: 1 1/2 tsp. cinnamon, 1 tsp. maple flavor, 1/2 tsp. vanilla, 1/4 tsp. Nutmeg, and 1/4 tsp. Allspice
7. In a spice grinder, grind 3 tbsp. erythritol until it is completely powdered.
8. Add erythritol and 10-15 drops liquid stevia to the pan and stir in well.
9. Add the flaxseed meal and chia seed to the pan and mix well. This will start to thicken tremendously.
10. Measure out 1/4 cup heavy cream, 3 tbsp. butter, and 3 oz. Cream Cheese.
11. Once your mixture is hot again, add the toasted pecans, cream, butter, and cream cheese. Mix together well. Here, you can add 1/8 tsp. xanthan gum if you would like it to be a bit thicker.
12. Enjoy!
This makes 6 total servings of Cinnamon Roll “Oatmeal”. Each serving comes out to be 368.83 Calories, 34.43g Fats, 4.08g Net Carbs, and 5.85g Protein.
| Cinnamon Roll “Oatmeal” | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 1 cup crushed pecans | 753 | 78.45 | 15.11 | 10.5 | 4.61 | 10 |
| 1/3 cup flax seed meal | 186 | 11.99 | 10.66 | 8 | 2.66 | 8 |
| 1/3 cup chia seeds | 238 | 14.52 | 21.12 | 18.5 | 2.62 | 7.94 |
| ½ cup riced cauliflower (~ 3 oz.) | 21 | 0.24 | 4.22 | 1.7 | 2.52 | 1.63 |
| 3 ½ cups coconut milk | 160 | 15.79 | 6.97 | 3.4 | 3.57 | 0 |
| ¼ cup heavy whipping cream | 202 | 21.47 | 1.63 | 0 | 1.63 | 1.69 |
| 3 ounces cream cheese | 298 | 29.29 | 4.69 | 0 | 4.69 | 5.23 |
| 3 tablespoons butter | 305 | 34.55 | 0.03 | 0 | 0.03 | 0.36 |
| 1 ½ teaspoons cinnamon | 10 | 0.05 | 3.14 | 2.1 | 1.04 | 0.16 |
| 1 teaspoon maple flavor | 12 | 0 | 0.53 | 0 | 0.53 | 0 |
| ½ teaspoon vanilla | 6 | 0 | 0.27 | 0 | 0.27 | 0 |
| ¼ teaspoon nutmeg | 3 | 0.2 | 0.27 | 0.1 | 0.17 | 0.03 |
| ¼ teaspoon allspice | 1 | 0.04 | 0.34 | 0.1 | 0.14 | 0.03 |
| 3 tablespoons erythritol, powdered | 0 | 0 | 0 | 0 | 0 | 0 |
| 10-15 drops liquid Stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/8 teaspoon xanthan gum | 0 | 0 | 0.25 | 0.25 | 0 | 0 |
| Totals | 2195 | 206.59 | 69.23 | 44.65 | 24.48 | 35.07 |
| Per Serving(/6) | 368.83 | 34.43 | 11.54 | 7.44 | 4.08 | 5.85 |
Cinnamon Roll “Oatmeal”
Ingredients
- 1 cup crushed pecans
- ⅓ cup flax seed meal
- ⅓ cup chia seeds
- ½ cup riced cauliflower ~ 3 oz.
- 3 ½ cups coconut milk
- ¼ cup heavy cream
- 3 ounces cream cheese
- 3 tablespoons butter
- 1 ½ teaspoons cinnamon
- 1 teaspoon maple flavor
- ½ teaspoon vanilla
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 3 tablespoons erythritol powdered
- 10-15 drops liquid Stevia
- ⅛ teaspoon xanthan gum
Instructions
- Rice cauliflower in a food processor and set aside. Start heating coconut milk in a pan over medium heat.
- Crush pecans and add to pan over low heat to toast.
- Add cauliflower to coconut milk, bring to a boil, then reduce to simmer. Add spices and mix together.
- Grind erythritol and add to the pan, then add the stevia, flax, and chia seeds. Mix this together as best you can.
- Add cream, butter, and cream cheese to the pan and mix again. Add xanthan gum (optionally) if you want it a bit thicker.
