Paleo Coconut "Oatmeal"

I don't want to make you spill your green juice, but I've got some crazy news. Oatmeal isn't really a “health food.” It's certainly better than Captain Crunch or chocolate chip pancakes, but oats are high in phytic acid, which is nature's insurance policy that we won't fully digest her meticulously formed grains and beans, and instead will "deposit" them somewhere they can grow up big and strong.

DISCLAIMER: If you feel awesome after eating oatmeal, that's great! Keep eating what makes you feel good. However, if you get tired or hungry about two hours after eating oatmeal, please read on.

This awesome paleo oatmeal substitute is made mostly with coconut, which has lots of fiber, healthy fats, and protein. When you’re choosing coconut milk, look for a brand that doesn’t contain toxic vitamin D2 or carrageenan (here’s why). I like the brand Natural Value, and I’m not an affiliate. ;-)

If normal oatmeal sits like a brick in your stomach, and you don't feel that it gives you any energy, I encourage you to move on to other breakfast ideas. Two years ago, I had the realization that my standard breakfast was pretty lame, so I embarked on the Great Breakfast Experiment. If you check it out, you'll see that I migrated from an oatmeal-and-coffee situation to a greens-and-meat-sometimes situation. I experience so much more vitality in my mornings now!

All that being said, I adore eating oatmeal. It's the coziest, comfiest, easiest breakfast I can think of. It reminds me of dark winter mornings in Vermont, and of eating a yummy bowl of oatmeal with my mom on the couch. And with a cup of coffee—man, I just feel so New England-y. When I found this recipe, I almost spilled my green juice. And homies, when I tasted it, I knew I had to share. Here goes:

Yield: 1 serving, but easily doubled or tripled.

Time: 10 minutes.

Directions:

  1. In a small saucepan, mix together the liquids, coconut flour and shredded coconut. Bring to a boil (mixture will be thick), cover, reduce heat to low, and simmer for 2-3 minutes. Stir halfway through.
  2. Stir in vanilla, salt and cinnamon and remove from heat.
  3. Crack the egg into the saucepan and whisk quickly to prevent the egg from scrambling. Then, return to the heat and stir until thickened, about 2 minutes.
  4. Top with your favorite oatmeal garnish and enjoy!

For the egg free version: Follow the instructions above but whisk in the mashed banana instead of the egg and stir briefly.

For the flax seed version: Add flax seed and hot water to a small bowl and whisk. Follow instructions above, and whisk in flax mixture instead of egg.

Ingredients:

1/2 cup full-fat canned coconut milk PLUS 1/4 cup water

3 Tbs. coconut flour

2 Tbs. finely shredded coconut

1/2 tsp. cinnamon

1/4 tsp. sea salt

1/2 tsp. vanilla extract

1 pastured egg OR 1/2 banana, mashed for egg free option OR 1 Tbs. ground flax seeds and 3 Tbs. hot water

 

 

 

Note: This looks like a small serving once it's in the bowl, but it packed my belly pleasantly. I topped mine with frozen raspberries and my favorite seeds, which I keep together in a jar in the fridge for easy access.

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