Grain-Free Oatmeal

I am a huge breakfast person. Despite having early mornings as a fitness instructor and personal trainer, I make sure I have at least 45 minutes at home before heading out so that I can relax, sit down, and eat something nourishing to start the day off right. After rolling out of bed, I make myself a tall glass of warm water with lemon juice and cayenne pepper, chug it, and set to work thinking about what to eat.

Many mornings involve smoothies. Some combination of greens, berries, nut butter, protein powder, coconut cream, almond milk, and superfood add-ins goes into the blender and comes out thick, creamy, and smooth like soft serve ice cream. Other days I eat an egg-based dish. My Instagram page is full of scrambles featuring bacon, chicken, beef, turkey, and more different kinds of vegetables than is productive to list here. A third breakfast option would be leftovers from dinner the night before! Breakfast for dinner is super popular, why not dinner for breakfast? Butternut Squash Alfredo with some chicken or Sweet Apple Pulled Pork over mashed cauliflower? Sound good to me!

But something has been missing. Sometimes I am craving something sweeter to start off my day. I’ll start to make a smoothie incorporating bananas and cocoa powder before I remember, oh yeah, it’s 20 degrees outside. I’d rather have a hot dish, so bacon and eggs it is, but as I’m eating I can’t help but think this is a liiiiiittle too savory for me right now! What would really hit the spot is a nice, warm bowl of oatmeal. But since I have been grain-free for over 2 years now, by body has trouble digesting even certified gluten-free oats.

LUCKILY, the wonderful, inspirational Josh Axe has crafted a solution for me and others like me. This Gluten-Free Oatmeal served as the base recipe for my Grain-Free Oatmeal below. I simply omitted hemp seeds (because I didn’t have them, but they would be a great addition), upped the chia and flax seeds, and included measurements for some pumpkin spice flavorings. I thought this recipe might be one of those failed-attempts-at-recreating-a-non-paleo-food-that-we-are-really-better-off-saying-goodbye-to-forever, but NO. I am happy to report it was AMAZING, and a WONDERFUL substitute for oatmeal! All of thickness, creaminess, and warmth, with none of the digestive issues. WINNING.

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A single recipe fits nicely inside a standard 16 oz mason jar. I would even recommend doubling this recipe to have on hand. It’s so simple to mix up and has a long shelf life, so might as well only measure once! It also makes an amazing housewarming or thank you gift!

Grain-Free Oatmeal

This hearty breakfast dish takes minutes to put together and will keep you full all morning long. It is the wonderful and nutritious grain-free alternative to oats you didn't know you were searching for!

Ingredients

Dry mix (7-8 servings):

2 cups shredded coconut

¾ cup chia seeds

¾ cup flax seeds

¼ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon allspice

¼ teaspoon ground cloves

To serve:

½ cup dry mix

1 cup almond milk

Optional toppings - berries, sliced bananas, apples, nuts, nut butter, chocolate chips, roasted butternut squash cubes, pumpkin puree. Get creative!

Directions

Mix all dry mix ingredients thoroughly and store in a tightly sealed mason jar. Will stay fresh for… I don’t know really. Probably much longer than you will wait to eat it. It’s good.

To serve: Heat almond milk over stovetop or in microwave. When steaming, whisk in ½ cup dry mix. Allow to sit about 5 minutes, stirring occasionally, until most of the liquid has been absorbed. Add desired toppings and demolish!

Possible flavor combos:

Blueberries + bananas + walnuts + sunflower seed butter

Chopped apples + pumpkin puree + pecans

Roasted butternut squash cubes + chocolate chips + cacao nibs