Pumpkin Cheesecake Cauli Oats

My obsession with cauliflower oats has no limits.

It started with the Carrot Cake Cauliflower Oats back in January or February of 2020.

Then I made the Peanut Butter Version… & then it exploded & I ended up with an Apple Pie Version, Blueberry Version, Chai Version, & now this.

I’m even wondering if I’ve left any off of that list!

This one though is my new ALL TIME FAVORITE.

The consistency is so smooth and perfect & that’s all thanks to the immersion blender that helps pulverize the frozen cauliflower! (I use the Cuisinart immersion blender that I stole from my mom, but I’m looking into buying one that doesn’t need a cord!)

I must insist on a particular topping though. If you’re reading this in fall of 2020 then you thankfully have NOT missed out on American Dream Nut Butter‘s fall flavors. Their Pumpkin Cheesecake Almond Butter is perfection. If you’d like to try, my discount code “emyogifit” will save you 10% at checkout AND will support me โค๏ธ

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๐Ÿ๐—ฃ๐˜‚๐—บ๐—ฝ๐—ธ๐—ถ๐—ป ๐—–๐—ต๐—ฒ๐—ฒ๐˜€๐—ฒ๐—ฐ๐—ฎ๐—ธ๐—ฒ ๐—–๐—ฎ๐˜‚๐—น๐—ถ ๐—ข๐—ฎ๐˜๐˜€๐Ÿ‚โฃ โฃ RUN, donโ€™t walk, RUN to make these oats. 100% this is my new favorite cauli oat recipe. It beats out everything Iโ€™ve created before. โฃ โฃ Itโ€™s got a perfectly smooth texture this time for anyone who was ever weirded out by the cauli rice texture in previous recipes! โฃ โฃ ๐Ÿ๐— ๐—ฎ๐—ฐ๐—ฟ๐—ผ๐˜€ ๐—ณ๐—ผ๐—ฟ ๐—ฏ๐—ผ๐˜„๐—น: 425 cals (32.4P/13.7F/40C) โฃ โฃ ๐Ÿ๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:โฃ โ€”1 packet @betteroats Maple Brown Sugar packet (or 30-40g oats)โฃ โ€”100g frozen cauli rice (donโ€™t do fresh)โฃ โ€”100g canned pumpkinโฃ โ€”40-60mL @skinnymixes syrup to sweeten (I recommend pumpkin spice flavor or a caramel one!) โฃ๐—ฐ๐—ผ๐—ฑ๐—ฒ: ๐—ฒ๐—บ๐˜†๐—ผ๐—ด๐—ถ๐—ณ๐—ถ๐˜ โ€”6g Jello Cheesecake sugar free pudding mixโฃ โ€” 3/4 tsp pumpkin pie spiceโฃ โ€”a dash of cinnamonโฃ โ€”a dash of vanilla extractโฃ โ€” water (just enough to make the mixture liquidy when added to the oats 1/4-1/2 cup) โฃ โ€”100-200g egg whites (You can do ANY amount of egg whites that you want. I do NOT recommend going below 100g though because egg whites are what help make it so voluminous and creamy! The macros are for 160g)โฃ โฃ ๐Ÿ๐—ง๐—ผ๐—ฝ๐—ฝ๐—ถ๐—ป๐—ด๐˜€:โฃ โ€”nut butter! This one has 28g Pumpkin Cheesecake @americandreamnutbutter ๐—ฐ๐—ผ๐—ฑ๐—ฒ: ๐—ฒ๐—บ๐˜†๐—ผ๐—ด๐—ถ๐—ณ๐—ถ๐˜โฃ โ€”more cinnamon โฃ โ€”Walden Farms Pancake Syrup (added after pictures)โฃ โ€”other ideas: butterscotch chips, crumbled up graham cracker,ย etc ๐Ÿ˜‹โฃ โฃ ๐Ÿ๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:โฃ 1. Microwave your frozen cauliflower 60-90 seconds until warm โฃ 2. Place the cauliflower, pumpkin, skinny syrup, spices, water, & extracts in a bowl (or cup, I use my nutribullet container) & use an IMMERSION BLENDER to blend everything together until there are no more chunks of cauliflowerโฃ 3. Transfer everything to a pot, add the packet of oats & eyeball to see if you need more water (if itโ€™s already super thick, add more water) โฃ 4. Using a whisk, heat on the stovetop, stirring continuously until the oats have thickened (I have a highlight saved on my page about what this looks like!)โฃ 5. Add your egg whitesโฃ 6. Stir continuously to avoid clumps & cook until thickened again.โฃ 7. Remove from heat, place in another bowl & add your toppings ๐Ÿ˜‹โฃ โฃ

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