Some days I’m just tired of eggs for breakfast. I need something else to satiate me for the morning and I just can’t stomach another egg breakfast recipe. Been there? I love oatmeal. It’s so healthy. It lowers cholesterol. Right? ….wrong. I’m not going to debate why I don’t eat oatmeal because it is a better option than many things, but I will list a few cons of eating oatmeal and share with you my alternative Paleo oatmeal recipe!
Cons of Oatmeal:
- Oatmeal is a avenin protein from the prolamine family, which also includes gluten from wheat, rye, barley, and zein, from corn. Avenin causes the same problems as gluten.
- Oatmeal rates a 55 on the glycemic index.
- It’s very high in phytic acid which blocks the absorption of vitamins and minerals.
- ”When you eat Oats, they breakdown to glucose which causes an insulin spike in your blood – if you test your blood glucose an hour after eating Oatmeal, you’ll see a big increase (perhaps as high as 140). Regularly allowing your blood sugar levels to increase like is very damaging to your body (and can also lead to conditions like diabetes).” – The Paleo Network .
So, out goes my love for oatmeal and in comes an alternative. This recipe was creative for the oatmeal-Paleo-lover in mind! The best part about it is that you can make a large batch ahead and just scoop out of the jar when you would like No Oatsmeal for breakfast!
Unlike traditional oatmeal, this recipe is packed with protein from the nuts, seeds, and the egg yolk (optional). And we all know how important protein is to start out day!
Make Ahead No-Oatsmeal
Ingredients:
3 1/2 cups of desired nut/seed mix (use whatever variety you would like!)
(Makes 4 cups or 12 servings)
- 1/2 cup almonds
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup whole or ground flax seeds
- 1/2 cup pecans
- 1/2 coconut shreds/flakes
- 1/2 cup chia seeds
- 1 cup full fat coconut milk
- a few pinches of sea salt
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/2 teaspoon of ginger
- 1 teaspoon of vanilla
Optional Add ins: 2 pastured egg yolks, coconut oil, banana, grassfed beef gelatin, almond butter, coconut butter
Topping: maple syrup/honey to taste, extra cinnamon, raw cream or coconut milk
Directions:
1. Throw the nuts and seeds (don’t add chia seeds or flax seeds if ground already) into a food processor. Pulse a few times till it resembles the size of real oats.
2. Store your No-Oatsmeal in the fridge!
When Ready to Cook:
(Makes 1 large serving or 2 small servings and you will be full. This No-Oatsmeal is very filling because it’s very high in protein)
1. When you are ready to eat your No-Oatsmeal, scoop out 2/3 cup of the No-Oatsmeal and add it to a saucepan.
2. Slowly add in 1 cup of coconut milk and heat on medium heat on your stovetop.
3. Stir frequently to prevent burning until the mixture begins to thicken.
4. If adding eggs: while the No-Oatsmeal is getting hot, add 2 egg yolks to a small bowl and whisk. Now add a little of the No-Oatsmeal to the eggs and whisk. This prevents the egg from curdling when you add them to the pot.
5. Now stir in your egg/No-Oatmeal mixture into the pot. Continue stirring for about a minute. I don’t like to fully cook my egg yolks because they are pastured, but you can cook them a few extra minutes if you would like.
6. Add in spices and optional add-ins.
7. Top with nuts, butter, and maple syrup/honey!
ENJOY!!!
**You can add the seasonings to the seed/nut mix if you would like to save time adding them during cooking. Here is the ratio that you would add: 1/2 teaspoon salt, 6 teaspoons of cinnamon, 3 teaspoons of ginger, and 3/4 teaspoon of nutmeg.**
