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Oatmeal, But Not

November 3, 2015  //  Health

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!)

1 egg

1T almond butter

½ large banana, sliced

1T grade B pure maple syrup

DIRECTIONS:

1) Add the first 5 ingredients (macs, almonds, sunflower + pumpkin seeds, coconut) to the food processor.

oatmeal1

2) Pulse the ingredients until they become finely chopped to the similar size and texture of oats.

oatmeal2

3) Add the flax and chia seeds and pulse 2-3 more times just to evenly combine them into the oat mixture.

oatmeal3

4) Transfer the mixture to a bowl and add the pumpkin pie spice and sea salt.

oatmeal4

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.

oatmeal5

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.

oatmeal6 oatmeal7

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.

oatmeal8

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.

oatmeal10

Enjoy!!!

Let me know what you guys think if you make it! What are you favorite fall comfort foods to revamp in a healthier version?

X

 // 

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  • Rachel S.

    This looks great! Can’t wait to try it. I’ve been making a pumpkin chia seed pudding for breakfast. It’s GF/DF/refined sugar free, and tastes like I’m eating pumpkin pie (sans the crust) for breakfast. Win win!

  • Liz Stark

    So I totally remember your VS Fashion Show recap post from last year… how has it already been a year since then?! Wow, does time fly, haha. So exciting you’ll be attending this year as well! Looking forward to your recap, obviously.

    Yay for being home-sweet-home for a bit, to get settled in a restful routine – enjoy it and embrace it, for sure.

    LOVE this “noatmeal” recipe – nourishing and perfect for this time of year. Since I need to focus on more nourishment (broken record, but it’s still a process for me to eat adequately), this recipe has been bookmarked.

    Happy Monday, Annie! X

  • Hannah Hudson

    So much fat, I loveee! Oatmeal isn’t my favorite, so I’m definitely going to try this with a gross amount of cinnamon on top.

  • Natalie Mendell

    This sounds delicious! I was wondering if you could post your grocery shopping list? I just found out that I need to give up dairy and gluten and I love referring to your blog for tips. I am still new to adjusting to the new eating so any help you could give would be greatly appreciated 🙂

  • Isabel

    I am a first year college student and would love to hear your tips about how to remain healthy with limited options and a budget. Thank you! 🙂

  • Lauren Rose

    That looks delicious! Annie can I ask, when you were adding fats into your diet and cut out grains/legumes etc. (which I am currently in the process of doing) did you add fats slowly? I have found I cannot tolerate a large amount of fat, and have the worst reaction to coconut products in that I get bad stomach pain. I think I went a bit “too hard too fast” from my current low fat diet to a high fat one, do you have any advice for making the transition? Thank you! X

  • Erin

    Yum. Yum. And yum. I cannot wait to make this on the weekend!! Looks delish and the ingredients are good for my body with the exception of macadamia nuts, shredded coconut and coconut milk. Good news ~ I can substitute those with almond milk, walnuts and using more almonds. I am a big lover of oatmeal but the oats are SO filling and I end up feeling BLOATED like I just ate a huge meal! Ugh… not so fun. This is a also a great alternative to the ever-so-trendy acai bowls that my teenage daughters obsess over! For fall comfort foods, I usually make heartier breakfasts on the weekends and especially when my 3 daughters are home. We are all lactose intolerant and gluten sensitive so I make a gluten free pancake mix and go to town with pure maple syrup and a dollop of almond butter and blueberries on top. So yummy. Thank you for this recipe! xo

  • Kristina

    I am SO excited to try this recipe! I, too, desire warm foods in the autumn season, and eggs just don’t meet that “comfort food” craving! xo

  • Danae

    Thanks for the absolutely delicious recipe Annie! I’ve already made it four times this week!

  • Pia @ Gymbags and Jetlags

    This looks awwwwwwesome! This is such a great idea too. I made pumpkin spice pancakes (gluten free of course #celiaclife) just using cinnamon and nutmeg and it was amazing. Love your posts always!
    xx, Pia

    PS. I’m so jealous you got to go to the VS Fashion Show too!
    http://gymbagsandjetlags.com

  • Chelsea | Passport To Friday

    Such a good idea! This looks absolutely delicious

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