What Robin Eats

"A Strong Body Equals a Healthy Mind."


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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!