9 Paleo Oatmeal Alternatives

Letting go of oatmeal was a painful break-up. I had a special closeness to my morning oatmeal. That bowl of comfort I’d lean onto for support to begin my day. As I transitioned to a mostly grain-free diet I developed recipes that tricked my brain into thinking it was enjoying oatmeal.

Sweets define breakfast in our modern diet. Cereal, muffins, croissants, bagels, granola, protein bars and oatmeal are all just excuses to eat sugar for breakfast. Breakfast should be a complete meal just like lunch and dinner. It needs protein, fat, and carbs to fuel your morning. I am 100% guilty of succumbing to eating dessert for breakfast. Back in my lacking nutrition years, I’d start my day with a vegan cinnamon scone and a decaf soy latte. Then I graduated to oatmeal. And I made it fancy, adding cocoa powder, raisins, peanut butter and lots of honey. No wonder I was always exhausted after breakfast. That much sugar put me into a food coma.

To create oatmeal alternatives, I’ve experimented with various vegetables and fruits mixed with coconut and eggs.  All of the recipes in this list represent a nourishing meal free of little added sugar. The recipes in the recipe boxes were created by me and the others were developed by fabulous wellness chefs and nutrition experts.

List of Additional Toppings:
fresh berries
pomegranate seeds
bacon crumbles
coconut flakes
cacao nibs
any nuts or seeds
nut or seed butters
dried fruit
maple syrup
cinnamon
Paleo Oatmeal Alternatives

Apple Pie Breakfast Bowl
Paleo alternative to oatmeal with apples and coconut milk.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 cup apple - chopped
  2. 1 tbsp coconut oil
  3. 2 eggs
  4. 2 tbsp coconut cream
  5. ½ tsp vanilla
  6. 1 tsp cinnamon
  7. dash of cloves
  8. optional: cacao nibs, more cinnamon, maple syrup
Instructions
  1. Melt coconut oil over medium heat and sauté apple for 3 minutes. Turn off heat. Pour into a bowl and set aside.
  2. To the pan, add 2 eggs, 2 tbsp coconut cream, 1 tsp cinnamon, ½ tsp vanilla, dash of cloves.
  3. Use a silicone spatula to whisk constantly over low heat for 3 minutes. Lift pan from heat if egg begins to cook too quickly.
  4. Remove from heat and stir in apples.
  5. Top with cinnamon and cacao nibs. Add a slash of maple syrup if you prefer it sweeter.
Notes
  1. *Variation: Swap the apple with green plantains.
Sparkle Kitchen http://sparklekitchen.com/

21DSDCB_VanillaBean_Shareable-298x300Banana Vanilla Bean N’oatmeal (21DSD) by Diane Sanfilippo

Morning Squash Mash
Serves 1
A sweet squash, one bowl breakfast as an oatmeal alternative.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 cup squash - baked, peeled and chopped
  2. ¼ cup coconut cream
  3. 2 eggs
  4. ¼ tsp vanilla
  5. ⅛ tsp nutmeg or ¼ tsp cinnamon
  6. Top with cacao nibs, and coconut flakes
Instructions
  1. Place all ingredients in saucepan except squash and whisk together. Turn heat to medium low and cook for 1 minute. Add in the squash and continue to stir constantly for 3-5 minutes. The mixture will the consistency of pudding.
Notes
  1. *Use any type of squash or carrots
Sparkle Kitchen http://sparklekitchen.com/

paleo-oatmeal- Oat-Free Paleo Oatmeal by Lauren Geertsen of Empowered Sustenance

Pumpkin Pie Parsnip Porridge
Serves 1
Grain-free porridge with pumpkin and parsnips.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 cup parsnips - chopped into ¼” pieces and roasted
  2. ½ tbsp coconut oil
  3. ¼ cup pumpkin puree
  4. ¼ cup coconut cream
  5. 1 egg
½ tsp pumpkin pie spice
  6. ¼ tsp cinnamon
Instructions
  1. Whisk together all ingredients except the parsnips over medium-low heat for 3-5 minutes.
  2. Remove from heat and fold in the parsnips.
Sparkle Kitchen http://sparklekitchen.com/

paleo-oatmeal Paleo Oatmeal by Lauren of Sizzle Eats

Chocolate Breakfast Bowl
Serves 1
Add chocolate to pumpkin and sweet potato for breakfast.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. ½ tbsp cacao butter or coconut oil - melted
  2. ½ cup sweet potato - baked and mashed
  3. ¼ cup pumpkin puree
  4. 1 tbsp coconut cream
  5. 2 eggs
  6. 1 tsp maple syrup
  7. ¼ tsp vanilla
  8. 1 tbsp cacao powder
  9. 1 tbsp coconut flakes
Instructions
  1. In a mixing bowl, whisk together all remaining ingredients except the cacao butter.
  2. Melt the cacao butter in a saucepan over medium heat and add in the chocolate mixture.
  3. Cook for 3-5 minutes, string constantly.
Sparkle Kitchen http://sparklekitchen.com/
Chocolate Breakfast Bowl

Strawberries and Cream Paleo Oatmeal Strawberries and Cream Paleo Oatmeal by Leslie Klenke

nooatsmeal-1024x682Make Ahead No-Oatsmeal by Jackie of The Paleo Mama

Christmas Chocolate Fruit Cake

Christmas Chocolate Fruit Cake
Three more days until Christmas! Joy is officially in the air. I can even smell it. It’s a combination of pine, bonfire, cold air, cloves and fresh baked sugar cookies. Christmas has a distinctive scent that can’t be bottled into a candle. I did try to replicate it in this cake though.

Fruit cake is the butt of every holiday joke. Typically weighing almost ten pounds, filled with every fruit and nut imaginable and said to last forever, they are loathed by most. This cake is my attempt to change that. How can dried fruits and chocolate in a cake not be delicious? I was inspired by watching Nigella Lawson bake her famous Christmas Cake. She makes the holiday magical and it’s easy to fall under her cooking spell. The tiny, twinkle lights covering her kitchen will entrance you. Nigella calls her cake a trifecta of aromas, with fruits, cinnamon and cloves. Fruit cake is edible Christmas.

The tart cherry juice in this recipe intensifies each dried fruit. You can substitute apple, orange or pineapple juice if cherry isn’t your favorite. Coconut flour can be crumbly so be extra careful when removing the finished cake from the pan.

Christmas Chocolate Fruit Cake
Christmas Chocolate Fruit Cake
Christmas Chocolate Fruit Cake
Christmas Chocolate Fruit Cake

Makes 1 9” cake.

1 cup tart cherry juice for soaking fruit – I used Cheribundi brand.
1 cup currants
½ cup dried blueberries
½ cup dates – about 10 dates – chopped
½ cup dried peaches – chopped
½ cup dried apricots – chopped
2 ½ tbsp lemon zest
1 tsp grated fresh ginger
½ cup coconut flour, sifted
½ tsp salt
¼ tsp baking soda
1 tsp cinnamon
½ tsp ground cloves
4 tbsp cacao powder or good quality cocoa powder
1 cup mashed banana – overly-ripe
5 eggs
1 tbsp maple syrup
¼ cup coconut oil – melted

►Combine cherry juice, currants, blueberries, dates, peaches, apricots, lemon zest and ginger in a medium saucepan. Heat over medium heat until it begins to simmer. Then remove from heat and cover until all juice is absorbed, about 5 minutes.

►Grease a springform cake pan with coconut oil and line bottom and sides with parchment paper. Grease parchment paper too. Set aside.
►Preheat oven to 325 degrees.
►In a large mixing bowl, stir together coconut flour, salt, baking soda, cinnamon, cloves, and cacao powder. Set aside.
►In a separate mixing bowl, whisk eggs and banana with a hand mixer. Add in maple syrup and melted coconut oil.
►Pour dry ingredients into wet and mix well. Add in all fruit and stir until well combined.
►Bake 45 minutes or until knife inserted in middle comes out clean.
►Allow to cool for 1 hour before serving. Keep leftovers refrigerated.

Christmas Chocolate Fruit Cake

Chocolate Peppermint Fudge

Chocolate Peppermint Fudge

After a savory meal, I need a little treat to get my sweet fix. One small piece is all I need but it has to be the right flavor combo to satisfy my insatiable sweet tooth. Chocolate and mint seem to send the right signals to my brain.

I created this chocolate peppermint fudge recipe and it’s exactly what I need after a big meal. Chocolate gives my body the sweet satisfaction and mint sends the signal that the meal is complete. If you’re an Andes Mints lover, that’s exactly what these fudge bites taste like. You’ll absolutely love this recipe! I think it’s the mint that is so satisfying and stops you from eating more than one or two. These are very dark chocolate so if you’re more of a milk chocolate fan, add more coconut milk to tone down the intensity.

Chocolate Peppermint Fudge Chocolate Peppermint Fudge
Makes 24 pieces.

Coconut butter – ½ cup – use this recipe to make your own
8 oz unsweetened chocolate bars
¼ cup + 2 tbsp maple syrup
2 tbsp coconut oil
3 tbsp unsweetened coconut cream
1 tsp pure peppermint extract

►Make coconut butter.
►Line a 9”x9” pan with parchment paper. Set aside.
►Melt chocolate over a double boiler. Then add in the coconut oil, stirring constantly to combine.
►Once melted, add the coconut butter, maple syrup, and coconut cream. Continue stirring until well mixed.
►Remove from heat and stir in the peppermint extract.
►Pour into prepared pan. Use a piece of parchment paper to flatten and smooth out the fudge into the bottom.
►Freeze for 2 hours, then cut into squares and serve. Best served slightly chilled to prevent melting. Keep refrigerated.

Chocolate Peppermint Fudge