This chocolate cashew oatmeal bowl has a delicious dark chocolate flavor which is topped with the salty-sweet combo of cashew butter and chopped dates.
In a small saucepan, combine oats, cauliflower, plant-based milk and vanilla. Bring to a boil and let cook for 5 minutes. Add more water a tablespoon at a time if the oatmeal starts to look dry. Once cooked, add in the collagen or protein powder and cacao powder. Add more water or plant-milk to thin, if necessary. Place in a bowl, add toppings and enjoy!
Add oats, cauliflower, plant-based milk, and vanilla to a microwave-safe bowl. Microwave on high for 3-4 minutes. Heat for 4 minutes if using frozen cauliflower rice. Once cooked, add the collagen or protein powder and cacao. Add more water or plant-milk to thin, if necessary. Add the rest of the toppings and enjoy!
If your protein powder is sweetened you won’t need the extra maple syrup. If you’re using chocolate protein powder you can skip the cacao powder and maple syrup.
Meal Prep Option – Make a large batch of the oatmeal base and store in a large airtight container or small individual containers for up to five days. If storing in individual containers you can top with the cashew butter and chopped dates before storing. If you make a large batch, I recommend keeping your toppings separate and just topping the individual portions.