Close Banner

This ad is displayed using third party content and we do not control its accessibility features.

This No-Oatmeal Is The Perfect Grain-Free Cozy Breakfast

Author:

Jordan Younger

October 30, 2017

By Jordan Younger

mbg Contributor

Jordan Younger is an LA-based blogger behind the wellness and lifestyle blog The Balanced Blonde.

Photo by Jordan Younger

October 30, 2017

I decided to go grain-free for a multitude of reasons. One, I try to be an intuitive eater and listen to what my body needs, and I have known for a while I feel best off grains. When some recent tests with my functional medicine doctor confirmed that I have a Candida yeast overgrowth in my stomach, I knew grain-free was the best choice for me for now (more on that here).

I had also been suffering from insane (super-bumpy, red, bleeding, itchy) rashes all over my body that started to ease up and go away within about five days of removing grains and sugar from my diet.

My noatmeal recipe came about because I love oatmeal—it's one of my favorite breakfasts—but it often leaves me feeling pretty inflamed. Paleo protein pancakes are a big part of my breakfast repertoire, and whenever I use too much coconut flour, they become really crumbly and fall apart—which sparked a revelation. What if I intentionally added more coconut flour, and leaned into that crumbliness? After playing around a bit, I nailed it, and my famous noatmeal was born.

Grain-Free Noatmeal Recipe

Ingredients

1 tablespoon coconut oil (for greasing the pan)
2 eggs, ideally pastured
⅓ cup coconut flour
3 tablespoons almond milk
2 teaspoons chia seeds
1 tablespoon almond butter
2 drops stevia or a small spoonful of sweetener of choice

*You can also use coconut butter, flaxseed, protein powder, or break up a few squares of a sugar-free dark chocolate bar (as I always do!) depending on what you’re in the mood for.

Method

Grease a small skillet with coconut oil, and turn your stove on high heat. Let it simmer and heat up.
Mix the eggs, coconut flour, almond milk, chia seeds, almond butter, and stevia in a bowl.
Once thoroughly mixed, pour the mixture into the greased skillet and let it simmer.
Use a spatula to move the mixture around so all sides get a chance to cook. You can also chop it up with the spatula into little "scrambled egg" pieces, but it will likely crumble regardless, which is what you want!
The mixture will begin to turn golden brown, and once all of it seems cooked to your liking (takes only about 5 minutes or less), pour it into a bowl to cool off.
Add in some additional toppings like coconut butter, chocolate, or more almond butter, and then add a dab of almond milk to make it more cereal-like if you prefer that texture.
Grab a spoon, and enjoy!

Want more breakfast inspo? Here's an R.D.'s top tips for making a breakfast that'll keep you full for hours.