Peppermint mocha – YUM. How I love the peppermint mocha this time of year. Eat seasonally, right?🤣There is something about the cold weather and Christmas lights coming out that just inspires everything to be peppermint mocha (IMHO).
I was making myself a batch of oats the other day, and had a craving for chocolate oats. As I was mixing them up I was inspired to add some peppermint and chocolate to the batch. Yum. Such an amazing variation to the usual oats.
Now I have added a few things to the normal bowl of oatmeal that you might be reticent to try or with which to get on board. However, if you are looking for volume, a more filling bowl, more brownie-like oatmeal, I highly suggest you give these options a try.
For starters, cauliflower rice. I learned this tip from Emily. I have posted a cauliflower rice oatmeal recipe before. Why add cauliflower rice? It adds a ton of volume for minimal macros. Also, when cooked well, it is similar in texture to oats – so it is like eating twice the amount of oatmeal without the added carbs and calories.
The second ingredient is liquid egg whites. When added to a bowl of oats – it gives a creamy, cake-like, brownie-like, or baked oatmeal likeness.
In order to make all of this come together in all this deliciousness, it’s important to follow the directions in the recipe step by step.
The third and fourth elements that take the recipe next level is Peppermint Extract (and you can use Peppermint Stevia as well) and Chocolate Pudding mix.
Peppermint Mocha Oats
A delicious and satisfying bowl of comfort and joy.
- 1-12 ounce bag of frozen cauliflower rice
- 70 g rolled oats
- 2 TBS cocoa powder
- 2 TBS Maple Syrup
- 100 g liquid egg whites
- 2 tsp vanilla extract
- 11 g (about 1 TBS) Chocolate sugar free pudding mix
- 1 tsp peppermint extract (this will smell really strong, but when you reheat it will cook off enough that you want to add extra)
- extra sweetener if you prefer
- Microwave the cauliflower rice for 6 minutes until cooked through.
- Combine the cauliflower rice and oats in a tall, big microwavable bowl.
- Add water to the oats and cauli bowl – enough to cover the two.
- Microwave at 70% for 5 minutes.
- Remove and stir in the cocoa powder, pudding mix, maple syrup, extra stevia (I add a dropper or two of Stevia). 6.Using a whisk (or I like to use a fork), stir in the liquid egg whites – stir very well (VERY important to stir well).
- Microwave at 70% for 5 minutes. It will look like cake. If not – microwave it for another minute.
- Add the extracts and divide into two dishes, allow to cool and refrigerate
- When ready to eat, reheat for 3 minutes in the microwave.
- I recommend adding a drizzle of nut butter and/or a super light drizzle of pancake syrup and chocolate syrup.