What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Mexican Mocha Banana Walnut Cauli-Oat Bake, in collaboration with Diamond Nuts

A cauli-oat bake that’s good for the body, mind, and HEART.

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February is Heart Health Month and I’m making sure to get all the nutrients I can to promote a healthy heart. I’ve teamed up with Diamond of California Nuts to help spread the word about their heart healthy walnuts!

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Walnuts are not only delicious, especially topped on my Mexican mocha banana walnut cauli-oat bake, but they also help decrease the risk of heart disease by helping maintain healthy cholesterol levels and decreasing blood pressure. I’m forever fascinated by real food and all the incredible benefits we gain by consuming them.

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Mexican Mocha Banana Walnut Cauli-Oat Bake (makes four servings):

  • 1 + 1/2 cup gluten free oats
  • 1 cup riced cauliflower (I used frozen)
  • 3 tbsps cacao powder
  • 2-4 tbsp maple syrup
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 egg + 1 egg white (may sub two flax eggs)
  • 2 cups nut milk
  • 1 tsp baking soda
  • 1/4 tsp – 1/2 tsp cayenne pepper (depending on desired spice preference)
  • 1 tsp cinnamon
  • 1/2 banana, completely mashed
  • 1/4 cup Diamond of California Shelled Walnuts, crushed

Toppings:

  • 1/2 banana, diced
  • 1/3 cup Diamond of California Shelled Walnuts, slightly crumbled

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Directions:

  • Spray an 8×8 baking dish with non stick cooking spray, set aside.
  • Whisk the wet ingredients, plus the mashed banana, baking soda, and cacao powder, together in a large bowl until frothy. Mix in dry ingredients and let soak for 20 minutes. Preheat the oven to 350 F while the mixture is soaking.
  • Pour the soaked mixture into the prepped baking dish and top with sliced bananas and slightly crushed Diamond of California Walnuts. Bake for 50-55 minutes.
  • Remove the bake form the oven and let cool for 10 minutes before serving. Top with probiotic yogurt and maple syrup if you desire! Store leftovers in the fridge for up to five days.

Do you eat walnuts? I recently made a honey cinnamon walnut butter with Diamond of California Walnuts and it’s the best nut butter I’ve ever had.

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Sugar Cookie Cauli-Oat Bake

Here’s to making my mini pumpkin plates work all year long because they are too cute to pack away! SUGAR COOKIE CAULI-OAT BAKE. Someone messaged me saying they were terrified to try any of my cauli-oat bakes but they are obsessed with all things sugar cookie so they had to have this recipe. That’s the kind of determination and bravery I want to have in all areas of life. Terrified but willing to try it at least once.

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I preach this each time I share a cauli-oat bake recipe but you CANNOT taste the cauliflower. The raio of oats to riced cauliflower is the perfect blend of the two together without feeling like you’re eating a head of cauliflower with some peanut butter drizzled on top. If you’re going to try one of my cauli-oat bakes, this is definitely the one to try!

Sugar Cookie Cauli-Oat Bake:

  • 1 + 1/2 cup GF oats
  • 1 cup riced cauliflower (I use frozen)
  • 2 tbsp chia seeds
  • 4 Sugar Cookie Sleigh Ride Tea Bags (soak for 15 minutes in the warmed milk)
  • 2 cups warm nut milk
  • 2-4 tbsp coconut sugar (I used only 2 but if you’d like a little more sugar to your cookie add 4)
  • 1 whole egg + 1 egg white (can sub flax egg)
  • 1 tbsp baking soda
  • 1 tsp cinnamon
  • 1/2 banana, mashed
  • 1 tsp vanilla extract

Toppings:

Directions:

  • Preheat oven to 350°F
  • Warm the milk on the stove top or in the microwave for 1:30 minutes. Let tea bags steep for 15 minus before removing.
  • Whisk wet ingredients together, including the banana, and then mix in dry. Let mixture soak for 20 minutes!
  • Pour into an 8×8 baking dish sprayed within nonstick cooking spray and top with pecan pieces. Bake for 45-55 minutes or until the center is cooked. 
  • Let cool slightly before slicing. Top with goodies and enjoy!

 I paired my oat bake with my peppermint mocha and it was PERFECT. 

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Pumpkin Carrot Cake Cauliflower-Oat Bake

There are a lot of tasty [strange but good] combos I would have missed out on just because they were out of the ordinary.  French fries dipped in milkshakes, a steamed sweet potato and peanut butter yogurt bowls, peanut butter and kimchi toast, and my favorite cauli-oat bakes. I could go on and on about why you need to try this but I’m just gonna leave this picture here and pray that you make it tonight to have for breakfast the rest of the week.

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Pumpkin Carrot Cake Cauli-Oat Bake: (Serves four)

  • 1 1/2 cups GF oats
  • 1 cup riced cauliflower
  • 1/2 mashed pumpkin purée
  • 1/2 tsp nutmeg
  • 1 carrot grated
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 2 cup nut milk
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1 whole egg
  • 1 egg white

Toppings to serve:

  • Cinnamon
  • Cocoyo
  • Cashew butter
  • Maple syrup
  • Banana slices

Directions: Heat oven to 350°F. Spray a 8×8 baking dish with nonstick spray and set aside. Whisk wet ingredients together then mix in dry. Pour into prepped baking dish and bake 35-45 minutes. Cut into fours, top, and enjoy!


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Pumpkin Cauli-Oats

Keeping the cauli-oat train moving with my pumpkin cauli-oat bake! 70% of you said you haven’t tried my cauli-oat bakes yet and I’m wondering if y’all are scared of a little cauliflower. Trust me, you can’t taste it at all. It’s masked behind the oats, Chino Valley Ranchers pasturer raised eggs, and in this bake, the pumpkin purée, spices, and maple syrup. These bakes are perfect for meal prep, serves 4, and the whole family loves it. I was weirded out by the thought of cauliflower in my oats for years and reframed from jumping on this trend until earlier this year. My life was forever changed since then and I gladly eat vegetables for breakfast.

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Pumpkin Cauli-Oats:

  • 1 & 1/2 cups gf oats
  • 1 cup riced cauliflower (fresh or frozen)
  • 2 cups nut milk
  • 1/4 cup pumpkin purée
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp vanilla extract
  • Dash of pink salt
  • 1 tsp baking powder
  • 1 whole egg
  • 1 egg white
  • 2 tbsp maple syrup
  • 1/2 banana for the top of the bake

Toppings:

  • Cocoyo
  • Figs
  • Almond butter
  • Cinnamon

Directions:

  • Preheat oven to 350°F and spray a 8×8 baking dish with nonstick cooking spray, set aside.
  • Whisk or blend together eggs, nut milk, pumpkin, vanilla, and maple syrup.
  • Mix dry ingredients (except the banana) together and combine with wet. Let this mixture soak for 30 minutes before baking for maximum flavor! You may skip to soaking if you’re in a hurry.
  • Pour mixture into prepped baking dish, slice the 1/2 banana on top, and bake for 40-50 minutes.
  • Let cool slightly before slicing and store in the fridge to eat the next few days!