COCONUT FLOUR OATMEAL
This warming bowl of coconut flour porridge is on your breakfast table in under 5 minutes. It tastes just as good as "real" oatmeal, but with a fraction of the carbs. Lots of substitutions and topping ideas. I made this recipe specifically for my clients who love oatmeal but are also trying to focus on a more protein rich, blood sugar friendly breakfast. Blood sugar friendly and so many ways to enjoy it. I like to add many different toppings but I find a hit of Ceylon cinnamon and walnuts to be an excellent combo. Even with a favorite granola is wonderful. Enjoy!
Ingredients
- 2 tablespoon coconut flour
- 1 tablespoon ground golden flaxseed or can use ½ tsp psyllium powder
- 2 tbsp desiccated coconut see notes
- 2 tsp almond butter or cashew or sunflower butter
- ¾ cup / 180ml almond milk
- Optional toppings: nuts berries, granola
Instructions
- Add all ingredients to a saucepan and cook for 2 minutes on a medium heat while stirring continuously. Cooking for longer will yield a firmer oatmeal.
- Serve with toppings of your choice.
Notes
The desiccated coconut gives a bit of bite and substance. Use 1 tbsp almond flour if you do not have it. Hemp hearts would also be a good 1:1 sub.
Some people (like my husband) like to stir in an egg at the end to increase the protein content.
You could also equally add 1 tablespoon of protein powder.
If you really want the closest thing to oatmeal then simply add in ¼ cup cooked steel cut oats to all the ingredients.
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