Friday, November 2, 2012
Whoo hoo! I have missed oatmeal since going gluten free one year ago (yes I know there are GF oats, but I've sort of gave up oats for the most part). I came across this N'oatmeal breakfast on Instagram, and found there are quite a few different recipes. I found this recipe and loved it the most. It's not thick and clumpy like oatmeal, it's more like a creamy hot porridge like cream of wheat (we called it mush growing up lol). It will make enough for 2 breakfasts, I can quickly heat up a leftover one before a workout if I want.
Check out the Pumpkin N'oatmeal I made also, which reminded me more of a warm pumpkin custard.
adapated from Mark's Daily Apple
1 small handful of walnuts
1 small handful of almonds
2 tablespoons ground flax seed
1/2 – 1 teaspoon ground cinnamon
1 pinch of ground nutmeg
1 tablespoon almond butter
1 banana, mashed
3 whole eggs
1/4 cup coconut milk (I use canned)
splash of vanilla
2 teaspoons chopped nuts
1 handful fresh berries or fruit
Add walnuts, almonds, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside.
In a medium saucepan, whisk together eggs, coconut milk and vanilla until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well. Stir in the nut mixture. Heat over medium heat, stirring until the “no-atmeal” reaches your desired consistency; this should only take a few minutes. Sprinkle additional nuts and berries on top. Add more milk if you want.
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