Creamy Chocolate Oatmeal

Who misses porridge? I mean oatmeal. Who misses oatmeal? *Raises hand and waves wildly*. For years I have surfed on the wave of adoration for my original porridge – Hot and Nutty Cereal, which, for eons was the #1 recipe on this ‘ere part of the world wide web. It’s crown was only toppled by those pesky Sour Cream and Chive Biscuits. Pfft. So, I thought I’d make you an entirely new porridge. Chocolate Porridge! Yes! Creamy Chocolate Oatmeal, people!

Of course it’s made of nothing even vaguely like oatmeal. No grains, no starches, no sugars. It’s made with a bunch of entirely non-porridgey ingredients; but I am as unrepentant as usual for creating you something that tastes magically like something familiar out of nothing that you might normally even think to eat. Because this Creamy Chocolate Oatmeal is made of cauliflower. The most delicious cauliflower you’re ever likely to spoon into your gob.

Now, before you race to find the ‘next’ button, I urge you to find the 5 minutes it takes to prepare and then let it bubble away on the stove top until it’s ready. Because if you I know me at all you know that I would not post this Creamy Chocolate Oatmeal unless it had the taste and texture of creamy chocolate oatmeal. I can divulge, now it’s here and ready for you to whip up, that this was one of the harder recipes to get right. Turns out it’s harder than you might imagine to make cauliflower taste like chocolate porridge.

But taste like chocolate porridge it does – so I highly recommend that you head to the kitchen, pull that riced cauliflower out of the fridge and start casting a spell over it. Once made this can be kept for a week in the fridge in an airtight container, so if you’re the only low carber or ketoer in the house you only have to make it once to be able to eat it 4 times. Mind you, don’t be surprised if your housemates sneakily dig a spoon in when they spy it nestling in the fridge.

Creamy Chocolate Oatmeal

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  25 mins  |   Total time:  30 mins  |  Serves: 4

What You Need

• 2 oz. / 55g butter
• 8 oz. / 225g cauliflower rice
• ¾ oz. / 21g unsweetened cocoa powder
• 2½  oz. / 70g allulose OR 2 oz. / 55g xylitol or erythritol
• ½ cup / 4 fl oz. heavy cream
• 1 ¾ cups / 14 fl oz. boiling water
• 1 ½ oz / 40g chia seeds
• 3 tsp. vanilla extract
• pinch sea salt

What You Do

1. Melt the butter in a skillet over medium heat, add the cauliflower rice and sauté for 10 minutes until tender.
2. Stir in the cocoa powder, allulose OR xylitol OR erythritol, heavy cream, boiling water, chia seeds, vanilla extract, and sea salt and mix well.
3. Gently simmer over low heat, stirring often, for 15 minutes until thickened.

Top Recipe Tips

• If you cannot find pre-riced cauliflower in the grocery stores near you, or it’s cheaper to buy a whole cauliflower and rice your own, it’s super easy to do in a food processor.
• You can use either black or white chia seeds. you won’t notice because of the cocoa powder, and nutritionally there is no difference.

• Check out the Ingredients Guide for information on ingredients.
• Where Are The Macros and Nutritional Info?

Helpful Cooking and Recipe Links

• More cereal-type recipes
• More chocolate recipes
• Come laugh and learn with us over at The Kitchen Podcast
• Come hang out in The Keto Kitchen Facebook Group
• For lots more great recipes check out our scrumptious cookbooks! Available in both print and digital versions.
• Check out the categories in the left side bar and the tags at the top of the post to help you find more recipes using certain ingredients or from certain categories.

Podcast Episodes

• How and Why to Measure Food
• Where Are The Macros and Nutritional Info?

Substitutions

• Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
• You can swap out the heavy cream for thick (canned) coconut milk if you’re out of heavy cream or have coconut milk to use up.