What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Pumpkin Apple Craisin Cauli-Oat Bake, in collaboration withOcean Spray® Craisins® Dried Cranberries.

Is there anything that Ocean Spray® Craisins® Dried Cranberries don’t taste good on?! I’m over here sprinkling these tiny bites of flavor on life because they are that good.

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It was only a matter of time before I stuffed Ocean Spray® Craisins® into one of my cauli-oat bakes. My pumpkin apple craisin cauli-oat bake is perfect for your holiday breakfast, you know I’ll be serving this Thanksgiving morning, and will please your entire family. Joel claims to not like porridge but each time I give him this bake he eats the entire thing. Major wife win!

Pumpkin Apple Craisin Cauli-Oat Bake: (Serves four)

  • 1 1/2 cups GF oats
  • 1 cup riced cauliflower
  • 1/4 cup Ocean Spray® Craisins® Dried Cranberries
  • 1/2 mashed pumpkin purée
  • 1/2 tsp nutmeg
  • 1/2 apple, diced into cubes
  • 1 tsp cinnamon
  • 2 cup nut milk
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1 whole egg
  • 1 egg white

Toppings to serve:

  • Yogurt or probiotic cream cheese
  • Cinnamon
  • Hazelnut butter
  • Maple syrup
  • Diced apple
  • More Ocean Spray® Craisins® Dried Cranberries

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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! Or cover with plastic wrap to warm and eat the next day. Refrigerate for up to five days!

Click here and enter to win a prize package of Ocean Spray® Craisins® for yourself. You’ll get enough craisins to make this bake for the rest of the year!

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Have you tried one of my cauli-oat bakes yet? If not, WHAT ARE YOU WAITING FOR?!


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Peachy Raspberry Prosecco Punch, in collaboration with Riondo Prosecco 21+

What’s a party during nap time without peachy raspberry Riondo prosecco (ad21+) punch and toast topped to perfection?

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Have I ever mentioned that I love our patio set up here in San Diego? We had a patio in LA but it was shared with our neighbor and it never felt very cozy. Now that we have our own private one we’re out on the patio all the time! Today I took our patio time up a notch with this peachy raspberry Riondo prosecco punch and cute fall inspired toast. What could scream more “me” than this combo?

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Peachy Raspberry Prosecco Punch:

  • 1/3 cup organic peach puree (heat 1/2 cup frozen peaches on the stove top with 2 tbsp coconut sugar and 1/4 cup water. Let simmer for 20 minutes, stirring occasionally, until the peaches are completely mushy. Blend or pure with an immersion blender. You may have extra puree)
  • Handful of organic raspberries (frozen is best)
  • 1 bottle Riondo rosecco

Directions: Add your peach puree and Riondo prosecco to a giant mason jar or pitcher. Stir gently until combined. Pour desired amount over ice and top with a few frozen raspberries. Serve with my fall inspired toast!

Fall Toasts:

  • 2 slices toasted sourdough bread
  • 1/4 cup probiotic or vegan cream cheese
  • 2 tbsp pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp maple syrup
  • Fresh organic berries
  • 1/2 organic peach, slices

Directions: Combine cream cheese, pumpkin puree, cinnamon, maple syrup, and nutmeg together to make a pumpkin cream cheese. Lather on top and top with fruit. Slice into strips or serve whole!