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.
- ½ cup full-fat canned coconut milk PLUS ¼ cup water OR ¾ cup milk of choice. My recommended coconut milk isavailable here.
- 3 Tbs. coconut flour, available here
- 2 Tbs. finely shredded coconut, available here
- 1 pastured egg OR ½ banana, mashed for egg free option
- Oatmeal toppings of your choice
- 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.
I made this ‘oatmeal’ yesterday, but it didn’t turn out like the picture. It was pretty much liquid, and I was able to drink it instead of using a spoon. I added everything according to the recipe.. What went wrong?
if you use coconut flour as per recipe it would not be liquid. Coconut flour absorbs liquid and thickens like nothing else,
Thank you for this recipe! This has become a staple for my dairy, egg, and gluten free kiddo. One time we ran out of coconut flour and used almond flour and it was also delicious! So now we sub all or part of the coconut flour with almond for variety. 🙂 Thanks again!
I had to make this as soon as I saw the recipe. I’ve missed warm bowls of oatmeal on chilly mornings since starting to eat more low carb/paleo. This is sooooo good! I didn’t have coconut butter so I just put in 2 tbsps of almond butter, and I added a bit of granulated stevia and coconut oil in the bowl. I ate a big bowl for dinner and so did my 5 year old daughter, who proclaimed “I love it like nothing else!” This is definitely going to be a staple, breakfast or dinner!
Thanks for the recipe!
Unfortunately I did not care for it so much. I love coconut so I thought I would love this one, but I prefer regular oatmeal instead.
Was looking for some coconut flour recipes these days and figured I would try this one out! Looks like a lot of people like it, that is great!
Thanks for sharing!
I have made this both ways & liked it a lot. Found it filling & satisfying for breakfast. When I ran out of coconut flour, I used ground flax seed, ground chia seed & collagen instead (1 TBS each). It was still yummy.
Why is paleo food so filled with coconut products? It seems to me, that if you hate the taste and texture of coconut (and I do), that this way of eating will be very difficult. Are there acceptable substitutes for all of the coconut products? Thanks!
Many products that are unhealthy can be replaced with coconut products (ex: sugar, flour, aminos). Personally, I tend to use sesame seeds instead of coconut flakes if I can, because I don’t like coconut either. Although I’ve made plenty of things with coconut, and I think I may be starting to learn to enjoy it now.
Thanks for sharing this recipe. This is solo yummy! I love it and keeps me satisfied. I made with coconut fat milk, I used 1/4 cup of unsweetened almond milk, then the coconut flour and fine. Half a banana, solo deli! Thanks again! I will share a picture if is possible at your Pinterest post. Yum yum!
This is a serious game-changer! I made the egg version and it turned out amazing! It was very filling and tasty. I topped mine with ground cinnamon and honey and mixed in some organic frozen strawberries while it was almost done cooking for a “strawberries and cream” twist on it. For the liquid I did 1/4 c. of canned coconut milk and 1/2 c. of water. Thanks for this wonderful recipe Lauren!! 🙂 😀
Great recipe Lauren, to make it even more healthier and full of nutrients I’m adding flax meal, almond meal and chia seeds along with cardamom, nutmeg, cinnamon powder, fennel seeds, some crushed walnuts and saffron. It’s almost a dessert when you are on Paleo lifestyle. I don’t add any sweetener but maple syrup would be a great one or soaked dates then smashing them as this wonderful oatmeal is simmering. For creamy texture I have started using Ripple(plant based milk-full of proteins).
Love this recipe!
I followed the beginning of the recipe and as it was cooking I added 1.5 tbsp of palm sugar.
Instead of banana or eggs (I am intolerant to both) I used cooked apples (I cook 4 apples, cored, peeled and sliced for about 40 minutes in half cup of water or until all water is absorbed. I also add 1.5 tsp cinnamon). I pulsed them in my food processor about 4 times so they were a thick chunky applesauce-y consistency.
I tasted it and I thought it needed some more depth, I added 1/8 tsp Vanilla and a dash of nutmeg.
I put it in a bowl then I thought about raisins, added 1/4c. Thought about some of that delicious raw honey added a tsp. I also have this “trilogy health seeds” flax, chia and hemp mix I put a tblsp on top of the final product.
It was wonderful.
As I was eating it I thought it might be good cold. I took the 1/2 I didn’t eat and baked it for 20 minutes at 350F. I’m going to let it cool and refrigerate the final product it may be a good bread pudding type of dessert it’s only missing pineapples at this point
Thanks for this recipe!