Baked Cauliflower Chocolate Oatmeal

I love a good oatmeal recipe. I have been making my Peppermint Mocha Oats on repeat. However, when multiple people in the family want these in the morning, the process can be a bit inefficient. So I decided to take the recipe, modify it a bit and make up a large batch by baking it in a baking dish. The result was killer. We actually like it better. It’s almost more brownie/breakfast cake-like this way.

Cake or brownies for breakfast? Sounds great to me!

Baked Chocolate Cauliflower Oatmeal

  • Servings: 6
  • Difficulty: Easy
  • Print

The perfect make-ahead breakfast that is warm, comforting, delicious, nutritious, and a treat that everyone will enjoy.


  • 1 cup pumpkin puree
  • 1 TBS vanilla extract
  • 2 tsp baking powder
  • 4 TBS sugar free sweetener or Maple Syrup
  • 1-2 12 ounce microwavable bags of cauliflower rice, cooked (I have used 1 bag and 2 bags)
  • 100 grams rolled oats
  • 1 cup unsweetened vanilla almond milk
  • 20 grams sugar free chocolate pudding powder mix
  • 4 TBS cocoa powder
  • 2 eggs
  • 6 TBS liquid egg whites
  • 2-4 TBS brown sugar (for sprinkling over the top before baking)


  1. Combine all ingredients (except the brown sugar) in a large bowl.
  2. Pour into prepared 9×13 baking pan (prepare by spraying with nonstick spray).
  3. Refrigerate overnight.
  4. Preheat oven to 375 degrees (when pulling the pan cold from the refrigerator, I put the pan in the oven at the beginning and allow to warm with the oven just to be safe). Right before putting the pan in the oven, sprinkle brown sugar over the top.
  5. Bake for 35-40 minutes. If making ahead for the week – it’s ok for it to be a little gooey in the center. It will come together when stored in the refrigerator. Also, when reheating in the microwave it will cook further.
  6. Can be eaten immediately or can be stored for breakfasts for the week.
  7. Reheat in the microwave for 1.5-2 minutes.
  8. Serve with a dash of almond milk, nut butter, berries, and/or other toppings of choice.


Per Serving: 176 Calories; 26.6 g Carbohydrates; 3.8 g Fat; 9 g Protein.

What I Used To Make This Recipe

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Peppermint Mocha Oats

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.

This is the cauliflower rice I use. I get it in the frozen vegetable section of the grocery store. Simply microwave for 6 minutes.

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.

You can get these in the egg section of your grocery. I buy them in bulk at Sam’s Club or Costco. They freeze if you can’t get through them quick enough.

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

  • Servings: 2
  • Difficulty: EASY
  • Print

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


  1. Microwave the cauliflower rice for 6 minutes until cooked through.
  2. Combine the cauliflower rice and oats in a tall, big microwavable bowl.
  3. Add water to the oats and cauli bowl – enough to cover the two.
  4. Microwave at 70% for 5 minutes.
  5. Remove and stir in the cocoa powder, pudding mix, maple syrup, extra stevia (I add a dropper or two of Stevia).
  6. 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).
  7. Microwave at 70% for 5 minutes. It will look like cake. If not – microwave it for another minute.
  8. Add the extracts and divide into two dishes, allow to cool and refrigerate
  9. When ready to eat, reheat for 3 minutes in the microwave.
  10. I recommend adding a drizzle of nut butter and/or a super light drizzle of pancake syrup and chocolate syrup.
  11. Enjoy!


Per Serving: 287 Calories; 51 g Carbohydrates; 3 g Fat; 14 g Protein.