Morning Sanity Bowl

• 5 cups gluten-free rolled oats

• 10 cups water

• 2 cups riced cauliflower

• 1 kg liquid egg whites

• 1 tablespoon cinnamon

• 2 cups ground flaxseed

• 2 teaspoons vanilla extract

• Pinch of salt

Instant Pot Instructions:

1. Combine Ingredients: In the Instant Pot, combine all ingredients. Stir to mix well.

2. Cook: Secure the lid, set the valve to "Sealing," and press the "Porridge" button or set to "Manual" high pressure for 15 minutes.

3. Release Pressure: Once cooking is complete, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.

4. Stir and Serve: Open the lid carefully, stir the oatmeal to combine all ingredients evenly, and serve with your desired toppings.

Makes 10 servings.

Per Serving (1.5 cups or 300g):

• Calories: 345 kcal

• Carbs: 35.4g

• Fiber: 14.1g

• Protein: 20.2g

• Fat: 13.7g
  

Stovetop Instructions:

1. Combine Ingredients: In a large pot, combine all ingredients.

2. Cook: Bring the mixture to a boil over medium-high heat, then reduce the heat to low, allowing it to simmer.

3. Stir Frequently: Cook for about 15-20 minutes, stirring frequently to prevent sticking and ensure even cooking, until the mixture thickens and the oats are fully cooked.

4. Serve: Once the oatmeal is cooked and has reached the desired consistency, remove from heat, stir well, and serve with your choice of toppings.

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