First things first. I had a friend ask me the other day what n’oatmeal was after seeing one of my instagram photos, so I should probably clarify.
N’oatmeal=Paleo oatmeal=oatmeal without oats.
I also like to call it “fauxtmeal”
How on earth can you make oatmeal without oats, you ask? Well let me tell you. You dont. You make n’oatmeal! Long ago (a.k.a. like 7 months ago), before I ventured into the magical realm of Paleo, I was a die hard fan of oatmeal. I ate oatmeal or overnight oats almost every morning for breakfast. I would get really creative with it too; I made carrot cake oatmeal, banana bread oatmeal, matcha oatmeal, almond joy oatmeal, etc. etc. etc. If you can think of a flavor combo, I probably made it in oatmeal form. And I loved it!
But then I went Paleo, and oats became a no-go..
So what’s a gal to do without her trusty bowl o’oatmeal? My only option was to come up with something that mimicked the taste and feel of oatmeal. After some recipe trials and experimentation, I’ve come up with a pretty good substitute. Granted, it doesn’t have the same texture as oatmeal, but it’s porridge-y and filling. It’s also a quick and easy breakfast if you’re short on time, or tired of bacon and eggs. This is also 21DSD friendly if you use a green tipped banana, and green apple or butternut squash puree!
Top it with fruit, nut butter, coconut or almond milk, a little honey or maple syrup, or whatever pleases you! Mine from today was topped with coconut milk, sunflower seed butter, cinnamon and bee pollen
Paleo N’Oatmeal // Fauxtmeal // Oatless Oatmeal
1/2 of a medium banana mashed
1/4 cup additional grated or mashed fruit/veg (pumpkin or butternut squash puree, apple sauce, grated apple or carrot, or more mashed banana)
1/2 cup coconut milk
1 Tbsp ground flax
2 Tbsp coconut flour (or 2 1/2 Tbsp desiccated coconut)
vanilla, salt, cinnamon
Stovetop cooking method:
- Put all the ingredients in a small saucepot on the stove, whisk to incorporate the egg, and cook over medium heat, stirring frequently.
- Cook for 3-5 minutes, until the texture is that of moist oatmeal (don’t overcook it, when you take it off the heat it will continue to thicken while it sits)
- Serve with your favorite oatmeal toppings!
Microwave cooking method:
- Put all the ingredients in a microwave safe bowl, whisk until evenly combined and smooth.
- Microwave on high for 1 minute, stir, then microwave in 30 second increments until it seems almost cooked through and thickened. Remove from microwave and stir again then let sit for a minute.
- Easy peasy lemon squeezy, you now have n’oatmeal.