Some mornings you just want a creamy, fluffy bowl of oatmeal to start your day with, and this oat-free coconut ‘oatmeal’ is just that! It’s also gluten-free, grain-free, nut-free and dairy-free.

This nourishing, Paleo-friendly coconut ‘oatmeal’ is made with only four ingredients – coconut flour, coconut milk, shredded coconut, and egg. It makes an unsuspecting tasty bowl of breakfast porridge! It has a texture familiar to traditional oatmeal, so you won’t even know the difference.

I guarantee once you try this, you will be obsessed with this gooey, coconut-y goodness. It’s incredibly filling and satisfying, not to mention packed with protein, fiber and healthy fats.

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You can adapt this recipe to fit your taste buds, like adding sweet potato, applesauce, honey, maple syrup, walnuts, seeds and fresh berries. They would all make lovely complements to the oatmeal batter, and you can add them while the oatmeal’s cooking on the stove! If you do so, I would recommend doing it when you add the egg. But feel free to get creative and add whatever your favorites are to the batter.

The recipe makes one serving, but you can easily multiply it for more people. Now who’s ready for some breakfast?

Tip: Leftovers can be refrigerated overnight and warmed in the microwave or on the stove the next morning by adding a little coconut milk to thicken it. Just be sure to check on it and stir periodically as you microwave it to be sure it has enough liquid to avoid burning.

Megan Olson

Healthy Coconut 'Oatmeal' Recipe

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Total time:15 mins

Cook Time:10 mins 10 minutes

Prep Time: 5 mins 5 minutes

Serves:1

Nutrition facts:13 grams of protein24 grams of carbohydrates32 grams of fat425 calories

Healthy Coconut 'Oatmeal' Recipe

Recipe by: Megan Olson

This nourishing, Paleo-friendly oatmeal is made with only four ingredients for an unsuspecting tasty bowl of breakfast porridge.

Ingredients

• 4 T coconut flour, sifted
• 1 T shredded coconut
• ½ cup coconut milk
• 1 large egg, room temperature

Instructions

• Heat a small saucepan over medium-high heat. Add coconut flour, coconut milk, shredded coconut. Whisk until the mixture nearly comes to a boil (it should be thick). You may need to adjust the coconut flour and/or coconut milk, depending on the consistency of your coconut flour.
• Reduce heat to low for 2-3 minutes and then add the egg. Make sure the mixture is fairly cool when you add the egg so that it does not scramble. To be safe, you may want to remove the saucepan from the heat to place the egg into the mixture.
• Whisk the egg into the mixture another 2-3 minutes until it is fully combined with the batter and thickens more.
• Transfer oatmeal to a bowl and top with your favorite oatmeal toppings before devouring!

Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut flour (Anthony’s)
Coconut milk (Native Forest)

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