Hi guys!! I’m home this week before heading to NYC for the VS Fashion Show and a big week of meetings and it feels sooooo good to be in my own bed and in somewhat of a routine! Whenever I’m gone for stretches of time, the little things like grocery shopping, laundry, and morning walks feel so special and reminds me how underrated life’s simple pleasures are. Speaking of grocery shopping, being home means I get to be in my kitchen and there are very few things I love more than creating unique meals! As the weather’s been changing and the mornings have gotten crisper, I’ve been craving something warm and soothing for breakfast. Since I don’t do a lot of grains because I don’t digest them well, I don’t usually have oats on hand. When the craving for oatmeal struck, I decided to make an oat and grain free version and try to get it as close as possible to the consistency of regular oatmeal (thick and kind of gooey) using ingredients I had on hand. I also made it pumpkinny flavored because thats what basic holiday obsessed girls do to everything in the fall. I am super happy to report not only did I LOOOOOOOVVVEEE this, my oatmeal eating boyfriend who likes it like the normal people do, traditional style, couldn’t get enough. He literally ate this at 11pm at night in lieu of dessert and again in the morning. Since I have Celiac’s and eat in a modified way, it’s so rewarding when a grain free or healthier version of something tastes amazing and sometimes better than the original to a friend or family member without any dietary restrictions because it proves the point that healthy food doesn’t have to taste “healthy” and can appeal to everyone. You dig?
So, it would be kinda lame of me to tell you all of that and not tell you how to make it. So here you go!
OATMEAL, BUT NOT
¼ cup macadamia nuts
¼ cup almonds
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup shredded coconut, unsweetened
¼ cup ground flaxseeds
¼ cup chia seeds
1tsp pumpkin pie spice
½ tsp vanilla extract
sea salt, to taste
1 cup vanilla coconut milk (I used unsweetened, but you can use whatever you like!)
1T almond butter
½ large banana, sliced
1T grade B pure maple syrup
1) Add the first 5 ingredients (macs, almonds, sunflower + pumpkin seeds, coconut) to the food processor.
2) Pulse the ingredients until they become finely chopped to the similar size and texture of oats.
3) Add the flax and chia seeds and pulse 2-3 more times just to evenly combine them into the oat mixture.
4) Transfer the mixture to a bowl and add the pumpkin pie spice and sea salt.
5) Over medium heat, add the coconut milk and 2/3 cup of the “oat” mixture to a pan and stir well as it warms up.
6) Beat the egg in a separate bowl and add a bit of the heated oat mixture to the egg, mixing with a whisk or fork to temper the egg so it doesn’t scramble when you add it to the pan.
7) Add the egg mixture into the oatmeal and stir well until thoroughly cooked to your liking. The longer you cook it, the thicker it becomes.
8) Pour the oats into a bowl and add the sliced banana (or any fruit you like – apples would be amazing with the fall spices!), almond butter (or coconut, cashew, macadamia….any butter you like!), maple syrup (or honey, coconut nectar, or coconut sugar) and an extra sprinkle of shredded coconut.
Let me know what you guys think if you make it! What are you favorite fall comfort foods to revamp in a healthier version?