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.
Do you have calorie, fat and carb counts for this recipe?
@Irene: I think it is impossible to calculate the energy values because the recipe contains more than two ingredients, it requires a laboratory to determine the exact energy value, on the other hand you can search on google the energy value of each component in reference to the weight of each of them! Have a nice day!
Nutrition info, please
Thank you for your website! I just have a question as I made this for my large family yesterday and had some strange reactions. About a half hour after everyone ate it, everyone got sick with a stomach ache and nausea that lasted the entire day although everyone was starting to feel better by the evening. My thoughts were this- either it was more far fat then we were used to and we had trouble digesting it or, we had a herxheimer reaction from the coconut due to candida die off or I didn’t cook the eggs long enough and we experienced food poisoning. I put in 10 eggs and it took about 5 minutes for the “oatmeal” to thicken so then I turned off the burner and removed it and let it sit for several minutes to cool. Just trying to figure this out… Any thoughts?
My daughter just had a similar reaction. I do not describe to any particular diet ( such as Paleo), but we do eat a lot of coconut and fat. I do not believe we would have a Candida die-off problem within a half an hour, and since she didn’t like the cereal she opted for her second bowl to be Cheerios. We regularly consume raw eggs (cookie dough) and have never had a problem with that. My guess is that it is just too much coconut. Although I use coconut a lot, I rarely have a meal of just coconut. Besides that, no amount of syrup could convince the rest of my kids to eat it (even before my daughter got sick). I even had seconds and have not had a problem, but it was not my favorite meal. Sorry for the bad review.
I’m not sure you want to 3/4 cup of milk to replace 1/4 cup of water? My recipe is not thickening up at all and I only put in a half cup of milk in addition to the half cup of coconut milk. You may want to fix the recipe typo.
The recipe is correct if it is read the way it should be. It says “½ cup full-fat canned coconut milk PLUS ¼ cup water OR ¾ cup milk”
½ cup coconut milk + ¼ cup water = ¾ cup — the milk replaces the coconut milk and water
It’s very inefficient to not at least provide a subtle guideline of the nutrients.
What are we putting into our bodies?
Would it be worth it to just take
The “inflammation” that oatmeal gives us due to the nutrients?
The world will never know…
Fairly simple to take the ingredients you use and add up the nutrients yourself. There are many different substitutions/variations here. I use cronometer and can add in all the ingredients and get the values.