Ingredients

The following ingredients have 4 Servings
  • 2 cups riced cauliflower ((I used pre-riced frozen cauliflower))
  • 1 1/2 cups rolled oats
  • 1/2 cup chopped pecans ((or any nut/seed))
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup maple syrup
  • 3/4 cup coconut bacon ((*see notes))

Instruction

  • Add the riced cauliflower to a nonstick pan. Cook over medium heat until toasted and crispy, stirring frequently (about 30 minutes).
  • Preheat the oven to 350F.
  • In a large mixing bowl, combine the oats, pecans, salt, and cinnamon.
  • Add the toasted cauliflower and maple syrup. Stir to evenly coat.
  • Spread on a baking sheet lined with parchment paper.
  • Bake for 15 minutes at 350F or until the edges are lightly brown. (You can bake the coconut bacon at the same time on a separate pan if you haven’t already made it!)
  • Remove from the oven and allow to cool for at least 15 minutes before stirring to create the most clusters.
  • Add the coconut bacon and mix.
  • Enjoy as a snack or topping! Store in an airtight container to keep it crunchy for as long as possible.