Never had a persimmon before? Yeah me neither until a month ago. The east coast isn’t known for growing them, making them tough to come by when in season.
Next, ever had cauliflower in your oatmeal? Yeah me neither until recently. Cauliflower had already made its way into my fall breakfast routine through smoothies, substituting it for frozen banana. It made a world of difference for controlling my hypoglycemia. When riced or simply chopping, it melds with the consistency of rolled oats and you wouldn’t know the difference.
So why do it? I see it fit for cramming in extra vegetables and portions. I like having a lot of food but not a lot of grains to digest all at once, it just doesn’t work on my digestive system. My produce-based palette heavily favor filling up on vegetables than anything else.
- 1/3 cup gluten-free rolled oats
- 1 cup unsweetened almond milk
- 1/2 cup chopped or riced cauliflower
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 organic persimmons
- 1 tablespoon almond butter
- optional: coconut nectar, honey, maple syrup, additional cinnamon
Bring almond milk to a boil over the stove. Once boiling, add oats and cauliflower*.
Lower heat to a simmer, stir occasionally for 8-10 minutes until thickened. Stir in vanilla extract and cinnamon before serving.
Slice persimmons, top with almond butter, optional sweeteners and cinnamon.
*If you have cauliflower that’s already been steamed, the texture of the cauliflower itself is disguised a bit better than being added raw. I steam and freeze cauliflower for this purpose and for smoothie bowls, and add it into the oatmeal while still frozen. Heating in microwave is said to reduce cauliflower’s nutrient bioavailability significantly.