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
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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

American Dream Nut Butter is an amazing nut butter addition. I love this company so much. They are a small, local, Indiana-based company that gives 10% of all their proceeds to troops overseas. Their commitment to giving back is one that is admirable – not to mention their nut butters are Off. The. Charts!!! They somehow manage to add amazing flavors and add-ins to their very own almond and peanut butter while also managing to make them with less fat, less carbs, and higher protein than traditional nut butter. Win, Win, Win!!! FITFOODIE10 will save you money when you use my code.

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Grinch Popcorn

A beloved tradition in our house this time of year is to make Grinch Popcorn and watch The Grinch. We love the newest animated version of The Grinch so very much – Cindy Lou Who just has our hearts. In my humble opinion she embodies the spirit of Christmas.

This popcorn is oh so very yummy. Warning – your hands might turn green while making, but no worries. It washes off and just helps you to embody your own “grinch”. 😉

Grinch Popcorn

  • Servings: 8
  • Difficulty: Easy
  • Print

A sweet, decadent sweet popcorn treat perfect for your holiday festivities.


  • 8-10 cups of microwave popcorn popped
  • 3 cups of mini marshmallows
  • 3 TBS I Can’t Believe It’s Not Butter Light (or butter or other butter replacement)
  • green food coloring
  • 1/2 cup red/green M&Ms


  1. Pop the popcorn and put in a large bowl. Be sure to try to pick out the unpopped seeds.
  2. Melt the butter and marshmallows in a separate bowl – slowly in the microwave (1 minute, stir, 30 seconds, stir, repeat until smooth).
  3. Add green food coloring to the marshmallow mixture – until you get it to the appropriate green color.
  4. Stir the marshmallows into the popcorn. Stir until popcorn is covered with marshmallows.
  5. Lay mixture onto a parchment lined baking sheet.
  6. Sprinkle with M&Ms.
  7. Allow to cool and enjoy.

Infamous Sugar Cookies

My mom makes the BEST sugar cookies. The BEST. She has flat out spoiled me and ruined all other sugar cookies. Hers are the standard by which I will forever compare all cookies. Think you don’t like sugar cookies? Well might I suggest trying these? And don’t worry. The recipe doesn’t make THAT many. Just enough to give you a really good batch to enjoy and freeze for later parties and treats throughout the holidays. In fact, when really doing heavy holiday baking, I will double (and have even tripled) the recipe. Because, in my opinion, when the mess is made – may as well just go with it.

We were quarantined this past week. So with nowhere to go, we took advantage of some of these fun, messy projects. The kids loved it. I was especially surprised by my 6 year old. He was maybe my most faithful “helper”!

Believe it or not underneath all of that goodness is a cookie. 🤣 This was his first cookie…he got less ambitious as his decorating progressed.

Iced Cut-Out Sugar Cookies

The cookie recipe that is the standard by which all other sugar cookie recipes are compared.


    Wet Ingredients
  • 3/4 cup butter, melted
  • 3/4 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • Dry Ingredients
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt


  1. In an electric mixer, mix together the wet ingredients.
  2. Add in the dry ingredients.
  3. Combine. The dough will be sticky.
  4. Cover dough in the bowl. Or spray cling wrap with nonstick spray. Roll the dough in the cling wrap.
  5. Refrigerate for 2+ hours (or overnight).
  6. Allow dough to warm just enough to be able to handle.
  7. Preheat oven to 350 degrees.
  8. Roll dough on floured surface and cut into desired shapes. It’s easier to work in batches. We like our cookies to be a little thicker and softer, so I roll out the dough to be about 1/4 of an inch thick.
  9. Bake cut-outs for 8-10 minutes. We prefer ours soft.
  10. Allow the cut-outs to cool before icing.
  11. While the cut-outs are cooling make the frosting: 3-4 cups of powdered sugar (depending on how thick you prefer), 1/2 cup melted butter, 1.5 tsp vanilla extract, 1/2 tsp almond extract, 1/8-1/4 cup milk. Mix well, whipping until nice and fluffy.
  12. Ice the cookies, decorate and enjoy!


Per Serving: 73 Calories; 9.2 g Carbohydrates; 3.5 g Fat; 0.9 g Protein.

Macro Friendly Candy Cane Brownies

So I went from pumpkin everything to peppermint, chocolate everything. My favorite new little go-to product is this Peppermint Stevia. A dropperful of this in hot chocolate? YUM! My favorite, macro-friendly hot cocoa mix is here.

I love a good mint and peppermint brownie. I wanted to make one that was something I could eat any day of the week and still be consistent with my nutrition goals. This time of year it’s good for me to try to be as consistent as I can so to maximize my health and energy.

There is too much at stake the month of December! It’s a season of hustle and bustle, lots to time with family and friends, lots of events, lots of fun, lots of sickness…just A LOT of everything! It’s important to have fun and enjoy oneself this time of year, but I have found it’s equally important to stay dialed in when and where I can.

So here you go – a YUMMY treat, but one that you can enjoy without compromising your nutrition goals!

Macro-Friendly Candy Cane Brownies

A nutritious yet fun and yummy treat for your the holidays and winter comfort.


  • 200 grams overripe banana (2 medium)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup almond butter (I used American Dream Nut Butter – S’mores)
  • 1 scoops mint or peppermint protein powder (I used 1st Phorm Peppermint Bark)
  • 4 dropperfuls of peppermint stevia (or other sweetener)
  • 1 tsp vanilla extract
  • 3/4 tsp peppermint extract
  • 5 Candy Cane, white chocolate Hershey kisses, chopped
  • 1 Candy Cane, crushed
  • 1 TBS dark chocolate chips
  • 1 TBS white chocolate chips


  1. Preheat oven to 350. Prepare 8×8 with nonstick cooking spray and line with parchment paper.
  2. Blend the banana, applesauce, vanilla and wet ingredients until smooth.
  3. In a stand mixer mix together the rest of the ingredients, except for the candy and chocolate chips
  4. With a spoon stir in 1/2 of the candy cane and Hershey’s kisses.
  5. Pour the batter into your prepared dish and spread evenly.
  6. Sprinkle the candy, white chips and chocolate chips over the top.
  7. Bake for 22 minutes. A toothpick should come out mostly clean.
  8. Allow to cool and cut into 9 pieces.
  9. They will get sweeter with time.
  10. Can store on the counter for a day or so, but then after that will store best in the refrigerator.


Per Serving: 116 Calories; 12 g Carbohydrates; 6 g Fat; 6 g Protein.