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Hemp and cauliflower “oats” is a hearty and filling breakfast that has the traditional texture—without the grains. You can modify the recipe dozens of different ways by varying fruits, nuts, seeds, natural sweeteners, milks, and other toppings. While this recipe used full-fat coconut milk and water, you can use dairy milk or another non-dairy alternative you prefer. We also added collagen for an extra protein boost. Find your favorite taste combination, and enjoy this Primalized classic.
Time in the Kitchen: 15 minutes
In a pot, combine the cauliflower, coconut milk, water, and ground flaxseed and heat over medium heat. Stir occasionally.
Once it starts to bubble (about 3-4 minutes), add the almond butter and give the mixture a stir. Reduce the heat to medium low and cover the pot. Heat for an additional 5 minutes, removing the lid occasionally to stir.
Take half of the pumpkin seeds and pulse them quickly in a grinder, blender or food processor so they are chopped small but not yet in the form of a powder. Pour the pulsed pumpkin seeds in the pot and stir. Cover the pot again for an additional 2-3 minutes.
When you uncover the pot again, add the vanilla extract and hemp hearts. Around this time it should start resembling thin “oats.” If you are adding the Collagen Fuel, any sweeteners, or additions like cinnamon, add them now. Gently stir the oats uncovered over medium-low heat so it is just bubbling until the mixture reaches the consistency of your liking (keep in mind that it will continue to thicken a small amount after it is removed from heat).
(If the mixture seems too thick, you can add a small amount of additional water or coconut milk. If the mixture is still too soupy and thin, you can either try adding ground flaxseed a teaspoon at a time or continue to cook the mixture uncovered until it reaches your desired thickness.)
Pour the “oats” into a glass or bowl and top with raspberries, a sprinkle of hemp hearts, the remaining pumpkin seeds, and any other favorite add-ons you may have!
Nutritional Information (2 servings, per serving):