November 11, 2021

Pumpkin Baked No'atmeal

I will try anything that is pumpkin flavored; it is a weakness for me in the fall. I love baked oatmeal but do not do well with oats, so I set out to make a version that uses cauliflower rice. Is there anything cauliflower can’t do?

I added the collagen peptides to give this dish an added protein component. Make sure you use collagen peptides and not gelatin because the gelatin will ruin the recipe. I won’t lie to you and say that you can’t tell this is made from cauliflower because there’s no hiding that it isn’t oats. I will tell you it doesn’t have that strong cauliflower flavor and is absolutely delicious. If you’re looking for a make-ahead breakfast option that isn’t your typical egg bake, give this a try.  

Pumpkin Baked No'atmeal

This is a delightful breakfast that uses cauliflower instead of oats. It makes a great make-ahead breakfast and is Paleo and gluten-free.



  • 2-10oz packages frozen cauliflower rice
  • 2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 C full fat coconut milk
  • 1 C pumpkin puree
  • 1/3 C maple syrup
  • 2 T ground flaxseed
  • 1 tsp vanilla extract
  • 3 scoops collagen peptides (optional)
  • 1/2 C pecans, roughly chopped
  1. Preheat the oven to 375 degrees.
  2. In a large bowl, thoroughly mix the frozen cauliflower rice, pumpkin pie spice, sea salt, cinnamon, coconut milk, pumpkin puree, maple syrup, ground flaxseed, vanilla extract, and collagen peptides.
  3. Once everything is thoroughly combined, and there are no lumps, pour the mixture into a 9x9 baking dish and spread evenly.
  4. Top the cauliflower mixture with the chopped pecans and place in the oven. Bake for 65-70 minutes.
  5. The no’oatmeal is done when the mixture is set and thick. It should not be soupy.
  6. Top with coconut milk and cinnamon. Enjoy!


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