Grain-free Oatmeal Recipe
Let’s talk about grains and this phenomenon of a grain-free oatmeal. When I first heard of grain free oats, I’ll admit that it seemed a little far-fetched. I mean, there’s nothing more comforting or warming than a big, deep bowl of oatmeal. In fact, as I write this there is snow falling outside my window wrapping the city in a big, white albeit chilly blanket. When Winter hits hard, I always seem to crave a warm bowl of oats.
But I’ll be honest, oats don’t always keep me satiated until lunchtime, and I’ve also been experimenting with cutting back on grains. There’s nothing inherently wrong with grains, but it’s important to understand just how much of certain foods your body needs for optimal wellness and performance. I’m finding I need fewer grains and I like a more protein-packed breakfast, so this grain-free oatmeal does the trick.
My recipe is inspired by my sugar-free friend, Nicky Skinner. She gets the credit for converting me to a grain-free aficionado. I guarantee this recipe will do the same for you.
[Scroll down for the recipe]
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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- 1 cup cashew milk or other milk of choice (the thicker and creamier, the better)
- 1 Tbsp. chia seeds
- 1/4 cup almond meal
- 1 Tbsp. shredded coconut unsweetened
- 1 Tbsp. hemp seeds can use ground flax seeds instead
- 1 pinch salt
Ingredients
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- Heat milk in a pan over medium heat until warm.
- Add all other ingredients.
- Stir until thick.
Top with chopped nuts, yogurt, fresh fruit, almond butter, coconut butter or anything else you like.
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