Paleo Plan

No Oat “Oatmeal”

paleo-recipes_no-oat-oatmeal copy

This is a much heartier version than “Almost Oatmeal,” submitted by Claire9, based on a recipe found here.

Makes breakfast for two.

Approximate cooking time: 15 minutes

Ingredients

  • 1/4 cup walnuts (really any nuts will work, though)
  • 1/4 cup pecans
  • 2 Tbs ground flax seed
  • 1/2–1 tsp ground cinnamon
  • dash of freshly ground nutmeg
  • 1/4 tsp ground ginger
  • 1 Tbs almond butter
  • 1 banana, mashed
  • 3 eggs
  • 1/4 cup unsweetened almond milk (add more if desired)
  • 2 tsp pumpkin seeds
  • 1 handful of fresh berries (optional)

Instructions

  1. Add walnuts, pecans, flax seed and spices to a food processor and pulse mixture to a coarse grain (make sure to stop before it is ground into a powder). Set aside.
  2. Whisk together eggs and almond milk until the consistency thickens and becomes a loose custard.
  3. Thoroughly blend the mashed banana and almond butter together and add it to the custard, mixing well.
  4. Stir in the course nut mixture.
  5. In a medium saucepan, warm the mixture on the stove until the “no-oatmeal” reaches the desired consistency and the whisked eggs look firm as though cooked; this should only take about 5 minutes. Stir frequently.
  6. Sprinkle pumpkin seeds and berries on top. Add more almond milk if desired.

Photo courtesy: Hosking Industries

58 Comments

  1. This recipe is ripped straight out of the Paleo Recipe Book. ‘Grain-Free Oatmeal’

    • Jason G.

      This recipe was actually submitted by one of our readers, so we were unaware that it originated somewhere else. However, doing a quick search with the exact instructions led me to 45 different sites listing this recipe, so I really can’t be sure which one is the originator. And the Paleo Recipe Book probably borrowed it from somewhere itself, as recipes can not be copyrighted. We’d love to give proper attribution to the creator of this recipe, but we do want to be sure that we credit the appropriate person, and not just someone who published it in an eBook. If any of our recipes were originally created by someone else, please feel free to let us know and we’ll attribute them to the correct person.

  2. Claire9

    Just for the record Troy, this is what I originally posted when I put this “no-oat oatmeal” recipe up.

    “I hope it’s ok if I post another “no oat oatmeal” recipe here for Susan Pauldine to try for her family. It’s much hardier than the one above (although I like the one above just as well). The one posted below is from the Primal Blueprint Readers’ Cookbook.”

    So I did give credit to where I found the recipe.

  3. pegrodgers

    Do you recommend buying commercial almond milk or making our own?

    • @pegrodgers
      Making your own is absolutely preferable, but not totally necessary.

  4. Rebecca

    How many servings is this?

    • @Rebecca – It says on the recipe “Makes breakfast for two.” Hope that helps.

  5. Rebecca

    @Neely – Thanks I finally saw “Makes breakfast for two” after I submitted my original comment. Didn’t look close enough. I am used to the servings being in the body of the recipe (i.e. Serves 2 or Makes 2 servings). I will know to look more carefully next time.

  6. Stephanie

    I can’t eat bananas. Is there a subsitution you can recommend?

    • @Stephanie – Any fruit will do. Just make sure it’s pretty ripe so it gives it the same sweetness that the banana would. Blueberries, strawberries, peaches, whatever you like!

  7. tjw6150

    How can you be sure that the eggs are fully cooked?

    • @tjw6150 – They usually turn white when they’re cooked, as opposed to transparent. It only takes a few minutes for them to cook when they’re scrambled like that.

  8. Natali Hansen

    I made a true custard base (minus the sugar obviously). The consistency is REALLY close to oatmeal. The other way is just scrambled eggs with nuts and fruit. It is easy to make & the cooking time was the same. Thanks for the recipe!

  9. can you use skim milk instead of almond milk?

  10. Excellent recipe! Just started paleo and this is very encouraging:)

  11. Leanne

    Can this be made ahead and reheated ? Thanks.

    • Leanne – Of course. I don’t see why not.

  12. Jeannette

    I don’t use nutmeg, pumpkin seeds, or berries, but this is delicious! It smells wonderful and reminds my family of banana bread. Is there an alternate cooking method that anyone has tried? Baking, steaming,… barbequing(jk)? I’ve got a bad back and can’t seem to stand and stir at the stove for very long. Not stirring often enough causes a longer scrubbing time for my pot at cleaning. Thank you very much for posting the recipe.

  13. emmie76

    this recipe is very good. I just made it this morning and Im impressed. Only thing is I think that I over cooked it beause I was paranoid about making sure the egg was fully cooked. I had to add more almond milk to the mixture to soften it up a bit. Otherwise it was really good and Ill be making it again!

  14. I didn’t like this as much as the “Almost Oatmeal” but it was very filling. I used coconut milk and applesauce rather than almond milk and banana.

  15. Yvonne58

    I used coconut milk, coarsley chopped the nuts rather than using a processor. My husband and i both loved it, a nice break form the usual. I know some advocate no microwave cooking, but I microwaved ours and it worked out great. Cooked in two minutes.

  16. This recipe it amazing!! It will definitely become a staple breakfast for me.

  17. I’ve been eating this for two years and love it. However, I prepare it slightly differently. I just mix everything – eggs and all (not the berries and other toppings though), in a blender and put the mixture in the microwave for 3 minutes. I’m certain that the eggs are cooked and it is super easy this way.

  18. WOW! I love this recipe! I’ve really missed my oatmeal, so it’s nice to have something similar (even better, actually!)

  19. TatrixSaigh

    I totally expected not to like this. I’m not much of an oatmeal fan (it’s a texture thing). But, I LOVE this! The nutty flavor and the tasty spices totally make up for the hot cereal texture. APPROVED!

  20. I cook mine in the microwave too and I don’t blend it either. Me and my husband love it.

  21. alive82

    This tasted good and actually reminded me a lot of normal oatmeal (I always added walnuts to mine anyway…). However, with 2 kids this took me about an HOUR to cook, I swear! I have no clue what took so long but I don’t plan on making it again. I also ended up just grabbing my mixer for the eggs cause I couldn’t seem to get a custard thing going on with just whisking it.

  22. scottinkga

    Meh. Not so much. This is the only recipe that I haven’t cared for.

  23. Shannon

    Where does the ginger come in? I see it in the ingredients but not the directions. Perhaps I’m not looking close enough?

  24. Shannon

    Oh Goodness…nevermind…I see it – and it’s too early to be reading directions. Sorry about that

  25. Easy and delicious! Very filling. Will definitely be making this one again. Thanks!

  26. Nicole B

    Can you use coconut milk instead of the almond milk?

  27. Want can you sub for eggs? My daughter is allergic to eggs and peanuts so we do not keep these things in the house

  28. lauraking

    Loved this recipe. New to paleo. Some notes for those of us, new. Definitely use electric beater to beat the eggs to a custard-like consistency — it will still seem like it takes forever, anyhow. Perhaps, when the paleofit mus-kles start kicking in, I’ll try the whisk again. Was out of nutmeg so cut down a bit on the cinn. and used a dash of pumpkin pie spice. As I was mixing all the ing. together I thought how similar it was to the days when I made soufflés. I wonder if you could do the same w/ this, and beating the eggs separately (the whites forming soft peaks and the yellows to a lemony color). Then combine the yellows, almond butter/banana mixture, and dry and cook on on low heat. Then fold the whites into the rest of the ing. and popping it into a soufflé dish and into the oven til it sets. Also, was thinking about the leftovers (it was just me today). What about turning them onto a baking sheet and baking until crisp for a crunchy snack. I’m not a chemist so not sure if either would work but it certainly made me think.

  29. lauraking

    crisp, crunchy snack did not work. lol Just got a little more browned. Consistancy was a little drier. Oh well, still tasted great.

  30. Kelsey

    Neely!!

    Can I meal prep for the week the recipes on Sunday? Or do I need to do each each day? I’m so busy during the week so meal prep works great for me!

    • Neely Quinn

      Kelsey – Yes! Definitely. Do whatever you need to do to make it workable with your schedule.

  31. larton

    Hi, this sounds yummy. I am interested in the sugar and fiber count. Does nayone know?

  32. ctrum65

    I just made this today and the only thing I didn’t use was the ginger. didn’t have any. this did not come out crispy or anything it looked like in the picture. The consistency was sticky and almost pasty. Flavor was great, consistency, not so much.

  33. Marsha J

    Good recipe but the word you want in number 1 is COARSE

    Not course.

    Of course!

    • Neely Quinn

      Marsha J – Thanks! Totally missed that. I changed it :)

  34. I just made this. Delicious and filling. I will definitely make this again.

  35. Mark Farrar

    First time on website and I get the notion to not eat oatmeal. What’s wrong with oatmeal. Doesn’t it lower cholesterol ? I am 58 yrs old with a bad back. I can do some like exercise but will pay for it later. I also moved back home to care for my Mother who has early stage Alzheimer’s. we eat oatmeal with raisins, apple, one of three different extracts, cranberries and any other dried fruit I can think of, 3xs a week in winter and once during summer.
    If oatmeal is not good for exercising or any other reason, plz explain. Thanks mark. Ps. I’m 5’10, 186 lbs. about 25 BMI. Body is firm except for belly which would decrease if I could run, but can’t. Again. Thank

  36. Samantha

    Fantastic! Filling and fulfilling!

  37. sal barracca

    No one here worried about all the phytic acid in the nuts? I thought nuts were supposed to be eaten sparingly as a snack and not a meal? Read that on another paleo post.

  38. Yummy! I added shredded coconut on top and it was delicious. There are so many possible variations and I like that.

  39. Mary LaPanadera

    To “Mark Farrar”……… Please read Grain Brain by Dr. Perlmutter and you will find out WHY oats could be detrimental to your health, and to your mother. It’s never to late to change things around!

    I loved this recipe! It was easy and did not take so long on the stove at all, but since I’m more of a MW gal at heart, will go that route next time. I made mine with homemade nut milk and 1tsp. cinnamon instead of all the spices. I used a silver bullet to mince the nuts, but will do a rough chop instead next time, b/c I’m nutty about nuts. I used crunchy red walnuts and u/s Mac nuts. Then b/c I have a very dry palate, I added ghee, stevia, coconut cream, and a sprinkling of sea salt. I can’t wait to share it with the rest of the family!

  40. I’m just starting this plan to improve overall health and to lose some belly fat. I’m starting at 225lbs.

  41. How many calories per serving?

  42. Cheryl its 448 calories per serving and makes 2 servings.

  43. Kaitlyn

    I added 3 Tablespoons of hemp seeds to this recipe to add an additional protein punch, and it was delicious. There are 10g of protein in just 3 Tbs of hemp seeds!

  44. Chrissy

    Can this be made without eggs? I’m new to Paleo and the idea of eggs in this recipe just seems gross to me. Thanks!

    • Neely

      Chrissy – Go right ahead. Part of why we put the egg in there is to increase the protein count, though, so maybe have a salted hard-boiled egg on the side or something. Or some other protein source.

  45. sharon s

    I have moderate to severe diverticulitis. What is your take on the “no seeds” diet, if you have this condition? Some say you can’t eat seeds, some say you can…

  46. Karen M

    I love this recipe because my 10 year old daughter loves it. Absolutely brilliant for the whole family.

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