Thin Mint Cauli-Oats Bake

A different way to have cookies for breakfast. A fun twist on my favorite cauli-oats bake by adding my favorite fudge mint cookies. This is a bake for all my mint lovers the other day! Happy to have so many chocolate mint lovers here.

Thin Mint Cauli-Oats Bake:

• 1/2 medium overripe banana
• 1 + ½ cup rolled oats (or quick cooking oats)
• 1 cup riced cauliflower (fresh or frozen)
• 2 cups milk of choice
• 1 tsp baking powder
• 2 tbsps chia seeds
• 2 egg whites (or 2 flax eggs)
• 2 tbsp maple syrup
• 1/2 tsp peppermint extract
• 2 tbsps of cacao powder
• Pinch of sea salt
• Handful of thin mints for the top, I used Back to Nature fudge mint cookies

Directions:

• Preheat the oven to 350°F. Spray an 8×8 baking pan with nonstick cooking spray and set aside. You may also line with parchment paper if you’d prefer or grease the pan with coconut oil.
• In a large size bowl, mash the banana until it turns into a purée. Add the wet ingredients into the same bowl and whisk until combined. Mix in the dry ingredients and pour into the prepared baking dish. Sprinkle crushed fudge mint cookies over the top.
• Bake for 45-55 minutes, or until the cauli-oat bake looks cooked on top. Let cool slightly before slicing into four squares and serving. I like to top mine with yogurt, banana, nut butter, and more syrup!
• Refrigerate any leftovers for up to 5 days in an airtight container.

I bet homemade thin mints would taste great on this too.

Thin Mint Cauli-Oats Bake

A fun twist on my favorite cauli-oats bake by adding my favorite fudge mint cookies.

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Prep Time 5 minutes mins

Cook Time 50 minutes mins

Course Breakfast

Servings 4 people

Equipment

• stove

Ingredients

  

1x2x3x

• 1/2 medium overripe banana
• 1 + 1/2 cups rolled oats instant works as well
• 1 cup riced cauliflower* (fresh or frozen)
• 2 cups milk of choice
• 1 tsp baking powder
• 2 tbsp chia seeds
• 2 egg whites or sub 2 flax eggs
• 2 tbsp maple syrup
• 1/2 tsp peppermint extract
• 2 tbsp cacao powder
• Pinch sea salt
• Handful crushed thin mints for the top

Instructions

 

• Preheat the oven to 350°F. Spray an 8x8 baking pan with nonstick cooking spray and set aside. You may also line with parchment paper if you’d prefer or grease the pan with coconut oil.
• In a large size bowl, mash the banana until it turns into a purée. Add the wet ingredients into the same bowl and whisk until combined. Mix in the dry ingredients and pour into the prepared baking dish. Sprinkle crushed fudge mint cookies over the top.
• Bake for 45-55 minutes, or until the cauli-oat bake looks cooked on top. Let cool slightly before slicing into four squares and serving. I like to top mine with yogurt, banana, nut butter, and more syrup!
• Refrigerate any leftovers for up to 5 days in an airtight container.

Notes

• Don't love cauliflower? Use riced zucchini, carrots, or broccoli (the carrots and broccoli will alter the taste a little).
• Want to use all oats? Use an additional 1/2 cup oats instead of cauliflower.

Keyword breakfast, cauli-oats

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