You guys know my obsession with my chocolate almond butter cup smoothie is real... I have it almost every day and can’t get enough! 🍫🥜 But today I’m switching it up to Chocolate Almond Butter N’OATMEAL (if you loved the Cinnamon Vanilla N’Oatmeal, you’ll go crazy over this one!). I’m making it step-by-step on @mydomaine’s stories this very second! Head over there to check it out and bookmark this post for the recipe! . CHOCOLATE ALMOND BUTTER N’OATMEAL - serves 2 3 cups riced cauliflower (I use frozen) 1/2 can full-fat coconut milk 1 tbsp chia seeds 1 tbsp ground flax seeds 1 tbsp cacao powder 2 scoops @primalkitchenfoods chocolate collagen 1/2 banana, mashed 1 tbsp almond butter . 1. Add riced cauliflower and coconut milk into a pot and stir together over medium-high heat. 2. Once coconut milk comes to a boil, reduce heat and add all other ingredients. 3. Stir everything together and add an extra splash of coconut milk if you want to thin it out. 4. Optional - use an immersion blender to blend the n'oatmeal a bit - you don't want it to be totally smooth and you still want it to have that "oatmeal" texture, but a little bit of blending makes it feel a bit more like oatmeal and less like cauliflower rice. 5. Divvy up half the N’Oatmeal into a bowl and add your favorite toppings - I went with thinly sliced 🍌, 🍓, PB, a splash of almond milk, and a sprinkle of sugar-free chocolate chips. 6. Store the leftovers in the fridge and reheat the next day OR enjoy cold! It tastes like a dessert when it's cold right out of the fridge!
