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
- 1 cup apple - chopped
- 1 tbsp coconut oil
- 2 eggs
- 2 tbsp coconut cream
- ½ tsp vanilla
- 1 tsp cinnamon
- dash of cloves
- optional: cacao nibs, more cinnamon, maple syrup
- Melt coconut oil over medium heat and sauté apple for 3 minutes. Turn off heat. Pour into a bowl and set aside.
- To the pan, add 2 eggs, 2 tbsp coconut cream, 1 tsp cinnamon, ½ tsp vanilla, dash of cloves.
- Use a silicone spatula to whisk constantly over low heat for 3 minutes. Lift pan from heat if egg begins to cook too quickly.
- Remove from heat and stir in apples.
- Top with cinnamon and cacao nibs. Add a slash of maple syrup if you prefer it sweeter.
- *Variation: Swap the apple with green plantains.
Banana Vanilla Bean N’oatmeal (21DSD) by Diane Sanfilippo
- 1 cup squash - baked, peeled and chopped
- ¼ cup coconut cream
- 2 eggs
- ¼ tsp vanilla
- ⅛ tsp nutmeg or ¼ tsp cinnamon
- Top with cacao nibs, and coconut flakes
- 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.
- *Use any type of squash or carrots
Oat-Free Paleo Oatmeal by Lauren Geertsen of Empowered Sustenance
- 1 cup parsnips - chopped into ¼” pieces and roasted
- ½ tbsp coconut oil
- ¼ cup pumpkin puree
- ¼ cup coconut cream
- 1 egg ½ tsp pumpkin pie spice
- ¼ tsp cinnamon
- Whisk together all ingredients except the parsnips over medium-low heat for 3-5 minutes.
- Remove from heat and fold in the parsnips.
Paleo Oatmeal by Lauren of Sizzle Eats
- ½ tbsp cacao butter or coconut oil - melted
- ½ cup sweet potato - baked and mashed
- ¼ cup pumpkin puree
- 1 tbsp coconut cream
- 2 eggs
- 1 tsp maple syrup
- ¼ tsp vanilla
- 1 tbsp cacao powder
- 1 tbsp coconut flakes
- In a mixing bowl, whisk together all remaining ingredients except the cacao butter.
- Melt the cacao butter in a saucepan over medium heat and add in the chocolate mixture.
- Cook for 3-5 minutes, string constantly.
