Measure out the chia seeds and flaxseed meal and set aside.

Use a food processor to rice the cauliflower. Set aside.

Add the raw pecans to a Ziploc bag and use a rolling pin to crush them. Make sure they're not too small; they should add a bit of texture to the dish.

Toast the pecans in a pan over low heat.

In a saucepan, heat up the coconut milk. Once warm, add in the cauliflower and continue to cook until it begins to boil.

Turn the heat down to medium-low and add in the cinnamon, maple extract, vanilla, nutmeg, and allspice.

Use a spice grinder to powder the erythritol. (Let settle before removing lid of grinder)

Add the powdered erythritol and liquid stevia to the pan and stir them in well.

Add the flaxseed meal and chia seeds to the pan and mix well. The mixture should begin to thicken.

Measure out the heavy cream, butter, and cream cheese.

Once the mixture is hot again, add in the toasted pecans, cream, butter, and cream cheese. Mix together well. Optional: Whisk in a bit of xanthan gum for a thicker oatmeal.

Enjoy!