Paleo Oatmeal with Coconut
This oat-free breakfast porridge hits the spot when you are craving a warm, nourishing bowl of oatmeal without the oats. Because oats are a grain, they are excluded from the Paleo diet as well as other grain-free protocols.
As a matter of fact, oats can trigger inflammation because they contains a large amount of phytic acid, a compound that blocks the absorption of minerals in the body. This is why traditional cultures who consumed oats, like the Gaelic people studied by Weston Price, soaked their oats overnight to make their daily oatmeal more digestible and less inflammatory.
The texture of this paleo oatmeal is softer and less “chewy” than true oatmeal, but I feel like it is a delicious and healthy substitute. Feel free to adorn this faux-oatmeal with your favorite toppings, such as maple syrup, butter or coconut oil, dried fruit, and chopped nuts.
Paleo Oatmeal: The Ingredients
Coconut flour – Rich in healthy fats and protein, coconut flour provides the base for the paleo oatmeal. It absorbs a great deal of liquid and thickens the “oatmeal.”
Finely Shredded Coconut – Use only finely shredded coconut, rather than the large flakes of coconut, for a creamy consistency. You can also whirl large shredded coconut in a food processor until it resembles coarse sand and use that.
Coconut milk – feel free to substitute milk of your choice, but make sure your non-dairy milk does not contain carrageenan (here’s why).
Eggs – I’ve created an version of this paleo oatmeal with egg and an egg-free version. The one with the egg is slightly thicker and heartier and contains additional protein. The egg-free version uses mashed bananas, which lend sweetness and creaminess. If desired, you can use both the egg and the mashed banana!
Collagen – Optionally, you can add grassfed collagen for a nutrient-dense protein boost. One scoop provides 9 grams of protein so this oatmeal with satiate you until lunch.
- In a small saucepan, mix together the liquid, 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.
- Off the heat, crack the egg into the saucepan and whisk quickly to prevent the egg from scrambling with the heat. Then, return to the heat and stir until thickened, about 2 minutes.
- If you wish, add in another 2 Tbs. milk to create a thinner consistency.
- For the egg free version Follow the instructions above but don't add the egg. Instead, whisk in the mashed banana and stir briefly.