Oatmeal Raisin Cookie Oats

 

Servings: 1

Macros per serving: ( F 9 / C 37 / P 30 )

 
Oatmeal Raisin Cookie Oats.jpg
 

Oatmeal Raisin Cookie Oats

INGREDIENTS:

  • 85g riced cauliflower

  • 1 cup unsweetened cashew milk

  • 20g oats (gluten free, quick, or sprouted)

  • 100g egg whites

  • 1/2 tsp cinnamon

  • 1/2 scoop vanilla protein

  • 1 tbsp. chocolate chunks or chips

DIRECTIONS:

  1. In a high powered blender combine riced cauliflower and unsweetened cashew milk. Blend on high for 20-30 seconds. 

  2. Pour into large saucepan and bring to low/medium heat. Add in oats and cinnamon and cook on low for 6-7 minutes until thick.

  3. Add in egg whites and stir immediately. Continue to stir and cook on low for 1-2 minutes. Add 1/2 scoop vanilla protein and mix until smooth. Cook for an additional minute. Oats should be very thick. Remove from heat and top with raisins and chocolate chunks. 

    Notes: 

    To make lower carb, omit raisins and chocolate chips.

    This recipe makes a HUGE bowl of oats, is h=very high volume and very filling.




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