Cinnamon Pecan Cauli Oats

Cinnamon Pecan Cauli oats combine riced cauliflower with rolled oats for an extra dose of vegetables and texture with your breakfast! The post Cinnamon Pecan Cauli Oats appeared first on Budget Bytes.

Cinnamon Pecan Cauli Oats

A few weeks ago I made some riced cauliflower and stashed it in my freezer. Since then I’ve been adding a little here and a little there to just about everything. It’s such a versatile way to bulk up recipes and add some extra fiber. This week I stirred some into my morning oats and OMG it was so good! Who would have thought? So today I present to you my Cinnamon Pecan Cauli Oats. A totally unexpected winner!

Look at that bowl of oats. You can’t even see the cauliflower in there! And I promise, it doesn’t taste like cauliflower, either.

What Does it Taste Like??

Okay, I know some of you are cringing reading about this right now, but let me promise you, these cauliflower oats do not taste or smell like sulfur (you know, that classic cauliflower smell). The cauliflower itself barely has any flavor, so it’s easily masked by the cinnamon, brown sugar, and milk.

And the texture? It’s absolutely delightful. I don’t know how else to explain it other than that. If you’re someone who has avoided oatmeal because it’s too goopy, you’ll welcome the added texture of riced cauliflower.

What Kind of Oats Can I Use?

The cooking method listed below will work for quick oats, rolled oats, or old-fashioned rolled oats. I highly suggest using old-fashioned rolled oats because they give the most texture. quick oats are more processed and tend to create that more gloopy-gluey texture that so many people dislike about oatmeal.

While you can certainly add cauliflower rice to steel-cut oats, you’ll need to follow the cooking instructions on the package for your steel-cut oats. They require more liquid and a much longer cooking time than rolled oats. You shouldn’t need to change anything about the cooking method when adding the cauliflower rice. Just add it in with the oats and go with it, or if you want more texture, add the cauliflower rice toward the end of the cooking time (about 5 minutes or so) so it doesn’t break down as much.

Do I Need to Cook the Cauliflower Rice First?

Nope, the cauliflower rice will cook right along with the oats, so whether you’re using fresh or frozen riced cauliflower, just toss it in there with your oats. No need to thaw frozen cauliflower rice first.

Side view of a spoon lifting a bite of cinnamon pecan cauli oats out of the bowl
Overhead view of a bowl full of cinnamon pecan cauli oats with a spoon in the center

Cinnamon Pecan Cauli Oats

Adding a scoop of riced cauliflower to your morning oatmeal is an easy and delicious way to add more vegetables to your day!
Total Cost $0.76 per serving
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1
Calories 388.6kcal
Author Beth – Budget Bytes

Equipment

  • Measuring Cups Spoons
  • Liquid Measuring Cup

Ingredients

  • 1/2 cup rolled oats $0.09
  • 1/2 cup riced cauliflower $0.21
  • 1/2 Tbsp butter $0.07
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp salt $0.01
  • 1/2 cup milk* $0.19
  • 1/4 cup water $0.00
  • 1 Tbsp brown sugar $0.04
  • 1 Tbsp chopped pecans $0.13

Instructions

Microwave Instructions

  • Combine the rolled oats, riced cauliflower, butter, cinnamon, salt, milk, and water in a bowl. Stir to combine.
  • Microwave for 3 minutes, stirring every minute or as often as needed to avoid the oats from boiling over (you'll need to stir more often toward the end).
  • Stir in the brown sugar and pecans just before serving.

Stove Top Instructions

  • Combine the riced cauliflower, butter, cinnamon, salt, milk, and water in a small sauce pot. Stir to combine.
  • Bring the pot up to a gentle boil over medium heat, stirring occasionally.
  • Once boiling, add the rolled oats and stir to combine. Turn the heat down to low and let the oats simmer for three minutes, stirring occasionally. After three minutes, turn the heat off and allow the oats to rest for 2-3 minutes.
  • Top the oats with brown sugar and chopped pecans just before serving.

Notes

*Any type of milk (dairy or non-dairy) can be used for this recipe.

Nutrition

Serving: 1bowl | Calories: 388.6kcal | Carbohydrates: 50.6g | Protein: 11.1g | Fat: 17.1g | Sodium: 409.6mg | Fiber: 6.2g

How to Make Cinnamon Pecan Cauli Oats – Step by Step Photos

Cauliflower oatmeal ingredients in a bowl, milk being poured in

To make your cauli oats in the microwave, combine ½ cup rolled oats, ½ cup riced cauliflower, ½ Tbsp butter, ¼ tsp cinnamon, ⅛ tsp salt, ½ cup milk (any type of milk), and ¼ cup water in a bowl. Stir to combine.

Microwaved cauli oats in a bowl

Microwave the ingredients for three minutes, stirring every minute or as often as needed to prevent it from boiling over (this tends to be more often toward the end of the three minutes.

Finished cinnamon pecan cauli oats in a bowl with a spoon on the side

Top the bowl of oats with 1 Tbsp brown sugar and 1 Tbsp chopped pecans just before serving.

cauliflower, butter, and spices in a sauce pot, milk being poured in

To make your cinnamon pecan cauli oats on the stove top, combine ½ cup riced cauliflower, ½ Tbsp butter, ¼ tsp cinnamon, ⅛ tsp salt, ½ cup milk, and ¼ cup water in a small saucepot. Stir to combine.

Oats being poured into the saucepot

Place a lid on top and bring the saucepot up to a boil over medium heat, stirring occasionally. Once boiling, stir in ½ cup rolled oats, then reduce the heat to low. Let the oats simmer over low for three minutes, stirring occasionally.

Finished oats cooked in a saucepot on the stove top

After simmering for three minutes, turn the heat off and let the oats rest for a few more minutes, with the lid on top.

Top with 1 Tbsp brown sugar and 1 Tbsp chopped pecans just before serving.

The post Cinnamon Pecan Cauli Oats appeared first on Budget Bytes.

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Instant Pot Meatloaf

Instant Pot Meatloaf is the best meatloaf I have ever had! Full of vegetables and flavor, it comes out perfectly cooked, tender and moist every time! Serve this incredible meatloaf with Carrots, a nice Salad, and Rolls. This will be a dinner your loved ones will beg to have again! Instant Pot Meatloaf After I…

Instant Pot Meatloaf

Instant Pot Meatloaf is the best meatloaf I have ever had! Full of vegetables and flavor, it comes out perfectly cooked, tender and moist every time!

Serve this incredible meatloaf with Carrots, a nice Salad, and Rolls. This will be a dinner your loved ones will beg to have again!

Sliced meatloaf on a plate with a side of peas and mashed potatoes.

Instant Pot Meatloaf

After I tried this all-in-one meatloaf dinner in an Instant pot, I have never made it a different way since. You are going to love the way the potatoes and meatloaf cook all together, cutting down on pots and pans. It also frees up your oven and stovetop for other things if needed. It also eliminates heating up your kitchen to have this classic favorite meal. The family is going to love the taste and you are going to love how easy it is.

Using the instant pot infuses moisture and flavor into the meat, no more dry meatloaf! The flavor is customizable too. Add parmesan and more Italian seasoning and top with marinara for an Italian twist on this favorite. I used to avoid meatloaf because it was such a mess, but cooking it in the instant pot wipes that out. And being able to do the potatoes at the same time is such a plus. Perfect for a lazy Sunday dinner or even a quick weekday hearty meal. Enjoy!

Ingredients for Instant Pot Meatloaf

The ingredients in this instant pot meatloaf will keep it moist, tender and absolutely delicious!

  • Potatoes: I used russet potatoes, peeled and quartered
  • Water: This will create the steam to pressurize the instant pot.
  • Ground Beef: You want to use lean ground beef for this recipe.
  • Onion: Finely chopped.
  • Parsley: Use fresh parsley.
  • Italian Bread Crumbs: Adds flavor as well as moisture.
  • Milk: More moisture helps to bind the meatloaf.
  • Worcestershire sauce: This is a classic flavor that is perfect in this dish.
  • Eggs: These are your binders that hold the meatloaf altogether.
  • Garlic powder: Have to have garlic!
  • Salt and pepper: Add to taste.

Glaze Topping Ingredients

  • Ketchup: This will create your base.
  • Balsamic Vinegar: Adds tang and flavor.
  • Brown Sugar: Brings the sweetness and helps the glaze stick.
Process photos of making meatloaf.

What you Need to Add the Potatoes

  • Milk: Allows the potatoes to be mashed to the perfect consistency.
  • Butter: Adds flavor and helps the potatoes be creamy.
  • Salt: Add to taste.

How Long to Cook Meatloaf in an Instant Pot

You will probably never make meatloaf any other way after you have tried this! It’s perfect every single time!

  1. Potatoes: Add the potatoes to the bottom of your instant pot. Pour the water on top.
  2. Making the Loaf: In a large bowl combine beef, onion, parsley, Italian breadcrumbs, milk, Worcestershire sauce, eggs, garlic powder, salt, and pepper. Use your hands to mix until combined being careful not to overmix.
  3. Prep for the Instant Pot: Place a sheet of aluminum foil on the counter. Shape the meatloaf into a loaf and shape the sides of the aluminum foil around the meatloaf. Place on top of the potatoes in the instant pot.
  4. Glaze: In a small bowl whisk together ketchup, vinegar, and brown sugar. Brush half of the mixture on the top of the meatloaf.
  5. Cook: Cover and turn the instant pot to the sealing position. Pressure cook on manual high for 25 minutes. Release the pressure with the quick release. Check the meatloaf to see if it has reached an internal temperature of 155 degrees.
  6. Let it Rest: Remove the meatloaf from the pan and let it rest.
  7. Mashing the Pototes: Add the milk and butter to the potatoes and mash with a beater or hand masher until they reach the desired consistency. Salt to taste.

Mashed Potatoes in the Instant Pot

Mashed Potatoes are excellent made in the instant pot. Once your meatloaf is finished cooking, you just carefully remove the meatloaf from the instant pot and let it rest for 10 minutes to reabsorb the juices.

  1. Soften: Add milk and butter to the potatoes.
  2. Combine: Beat the potatoes with a hand beater or hand masher until they reach your desired consistency.
  3. Seasoning: Add salt and pepper to taste.

Tips for the Best Instant Pot Meatloaf

It might seem complicated to make meatloaf in an instant pot, but it’s not, it’s just amazing!

  • Ground Beef: Lean and even extra lean ground beef will work in the instant pot beautifully. The instant pot infuses the meat with steam and moisture. You can use beef from 85/15- 97/3 with success.
  • Potatoes: You can also use baby potatoes in this recipe and toss them in butter before serving, instead of mashing them.
  • No Potatoes: If you want to skip the potatoes, place the meatloaf on top of an instant pot trivet to keep it out of the water.
  • Don’t over mix: When mixing your ingredients mix until just blended. Overmixing will cause a tough meatloaf.
  • Broil: This step is optional but I highly recommend it. Once the meatloaf is done place under the broiler for 5-8 minutes until the glaze is nicely browned. So good!
  • Let it rest: This is super important! It allows the meatloaf to reabsorb the juices and redistribute them. Let it sit for at least 10-15 minutes. Cover gently with foil while the meatloaf is resting.

How to Store Leftover Meatloaf

Meatloaf is one of those dishes that is almost better the next day. And it is great favorite for meatloaf sandwiches.

  • Refrigerate: Tightly cover and keep in the fridge for up to 4 days.
  • Freeze: Wrap leftover meatloaf in plastic wrap or foil and place in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge.
  • Reheat: Put in a 350-degree oven and cover. Bake for 15 min or till the internal temperature is 165 degrees, which is safe for reheated food.
The whole meatloaf sliced up on a plate with parsley garnish.

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Print

Instant Pot Meatloaf

Instant Pot Meatloaf is the best meatloaf I have ever had! Full of vegetables and flavor, it comes out perfectly cooked, tender and moist every time!
Course Dinner
Cuisine American
Keyword instant pot meatloaf
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 People
Calories 886kcal
Author Alyssa Rivers

Ingredients

  • 3 pounds russet potatoes peeled and quartered
  • 1 cup water
  • 2 pounds lean ground beef
  • 1 small onion chopped
  • 3 Tablespoons fresh parsley chopped
  • 3/4 cup Italian Bread Crumbs
  • 1/2 cup milk
  • 1 Tablespoon Worcestershire sauce
  • 2 large eggs
  • 1 teaspoon garlic powder
  • salt and pepper
  • Glaze:
  • 1/4 cup ketchup
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon brown sugar

For the potatoes:

  • ½ cup milk
  • ¼ cup butter
  • salt to taste

Instructions

  • Add the potatoes to the bottom of your instant pot. Pour the water on top.
  • In a large bowl combine beef, onion, parsley, Italian breadcrumbs, milk, Worcestershire sauce, eggs, garlic powder, salt and pepper. Use your hands to mix until combined being careful not to overmix.
  • Place a sheet of aluminum foil on the counter. Shape the meatloaf into a loaf and shape the sides of the aluminum foil around the meatloaf. Place on top of the potatoes in the instant pot.
  • In a small bowl whisk together ketchup, vinegar and brown sugar. Brush half of the mixture on the top of the meatloaf.
  • Cover and turn the instant pot to the sealing position. Pressure cook on manual high for 25 minutes. Release the pressure with the quick release. Check the meatloaf to see if it has reached an internal temperature of 155 degrees.
  • Remove the meatloaf from the pan and let it rest.
  • Add the milk and butter to the potatoes and mash with a beater or hand masher until they reach the desired consistency. Salt to taste.

Nutrition

Calories: 886kcal | Carbohydrates: 91g | Protein: 65g | Fat: 29g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 270mg | Sodium: 816mg | Potassium: 2515mg | Fiber: 6g | Sugar: 15g | Vitamin A: 969IU | Vitamin C: 26mg | Calcium: 213mg | Iron: 10mg

Source : The Recipe Critic More   

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