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5 from 12 votes

Cinnamon Crunch Instant Pot Grain Free Oatmeal (Paleo & Vegan)

This paleo and vegan Cinnamon Crunch Grain Free Oatmeal is made with low carb cauliflower rice, and it's cooked in a flash in the Instant Pot! It's a cozy and delicious breakfast  on chilly mornings.
Prep Time2 mins
Cook Time2 mins
Total Time4 mins
Course: Breakfast
Servings: 4 servings
Calories: 305kcal
Author: Jean Choi

Ingredients

  • 1 medium head of cauliflower or 4 cups of riced cauliflower
  • 2 cups almond milk or dairy-free milk of your choice
  • 6 tbsp coconut sugar or 1/4 cup maple syrup
  • 2 tsp cinnamon powder
  • 1/2 tsp nutmeg
  • 1 tsp pure vanilla extract
  • 2 tbsp tapioca starch plus more, if needed
  • 1 cup toasted nuts and/or seeds
  • Optional toppings: sliced fresh fruits, dried fruits, toasted coconut chips, cacao nibs, chocolate chips, nut butter, etc

Instructions

  • If you are using a whole cauliflower head, remove the leaves off the cauliflower and cut off the florets from the roots. Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice.
  • Add almond milk, coconut sugar, cinnamon, nutmeg, and vanilla extract to the Instant Pot and stir together. 
  • Add the riced cauliflower on top of the liquid.
  • Seal the lid, make sure the pressure valve is set to close, and set the Instant Pot to "Manual" for 2 minutes. 
  • Once it finishes to a beep, immediately release the pressure valve and open the lid. 
  • Sprinkle tapioca starch over the "oatmeal" and stir until thickened. Add more tapioca starch if you prefer the texture a bit thicker. 
  • Transfer to bowls and top with nut, seeds, and/or your favorite toppings. Serve warm or chilled.

Notes

If you are making this ahead of time, don't add the toppings until you are ready to eat it. 

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 29g | Protein: 8g | Fat: 19g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 252mg | Fiber: 5g | Sugar: 13g | Calcium: 25.7% | Iron: 8.3%