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–+ servings

Pumpkin Cauli-Oats Bake 🍂

This cozy Pumpkin Cauli-Oats Bake is the ultimate fall breakfast — high in protein, full of fiber, and secretly packed with veggies (without tasting like it). Trust me!!
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Servings 4 servings

Ingredients
  

  • 2 cups riced cauliflower
  • 1 1/2 cups instant or rolled oats - NOT STEEL CUT
  • 2 cups milk of choice
  • 2 eggs whites, 1 whole egg, OR 2 flax eggs
  • 2 scoops Ka'Chava Vanilla powder
  • 1 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 2 tbsp maple syrup
  • 2 tsp baking powder
  • 2 tbsp chia seeds

Instructions
 

  • Preheat your oven to 350°F and spray an 8Ă—8 baking dish with nonstick spray.
    In a large bowl, whisk together the wet ingredients and protein powder.
  • Add the dry ingredients and stir until just combined.
    Pour the mixture into your baking dish and let it sit for 15 minutes before baking — this helps it thicken up beautifully.
  • Bake for 50–60 minutes, until the center is set and no longer mushy.
    Let it cool completely, then refrigerate overnight before slicing.
  • Serve it cold, warm, or reheated — I love topping mine with yogurt, coconut whip, or a drizzle of nut butter.
Tried this recipe?Let us know how it was!