A sweet and nourishing Paleo breakfast that can be made ahead of time! Cauliflower rice is used as a grain free substitute for oatmeal.
How is it already Thursday?! Wasn’t it just Saturday? I guess I can’t be mad since it means it’s almost the weekend… I’m coming atcha today with a recipe that might seem totally awkward if you’ve never had a cauliflower rice experience or if you don’t eat Paleo. For the rest of us though, this is pretty textbook by now.
This recipe brings me back to the good old days where I ate semi-normal food for breakfast. Even after I went gluten free, oatmeal was a part of my life for roughly a year, but it made me horribly sick the whole time. It was kind of the obvious answer to my issues, but I just pretended I didn’t know it was the cause. I finally realized that life is much better when you don’t have to run to the bathroom every morning, so now I eat Paleo waffles and pretend that cauliflower oatmeal is normal. Thankfully it’s 2019 and cauliflower is all the rage. It’s the food version of ombre hair and ugg boots–sooo trendy. You could live in a house of cauliflower and no one would question it. For real though, I might give it a try…

Paleo Blueberry Baked “Oatmeal”

PREP TIME 5 minutes
COOK TIME 50 minutes
TOTAL TIME 55 minutes


  • 4 cups cauliflower rice
  • 1 egg
  • 3 tbsp canned pumpkin
  • 1 tsp cinnamon
  • 1/4 cup coconut flakes
  • 1/4 cup coconut or almond milk
  • 1/2 cup blueberries
  • 1 tsp vanilla
  • 1 tbsp honey add 1-2 more if you want it extra sweet


  1. Preheat oven to 350 F and grease a baking dish with oil or ghee (I use a 7x10).
  2. In a large bowl, stir together all ingredients, and then pour into a prepared baking dish.
  3. Bake at 350 for 45-50 mins, or until firm throughout.
  4. Keep in the fridge for up to a week!

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