Scrumptious Saturday – No Oat “Oatmeal.”

After getting a little sick of having green smoothies for breakfast I decided that a warm breakfast was needed to toast up my cold tootsies one morning this week.  Turns out a lot of you loved what you saw on Instagram and on Facebook so I’ve decided to post it here.

I’m not sure where the initial recipe came from but I think I may have received it as a part of my old subscription with Paleo Plan.  (So don’t start writing mean things on my wall that I stole it. I’m pretty sure it’s a Paleo Plan one but it’s been cut out and put into my recipe folder).

no oat oatmeal

No Oat “Oatmeal”


  • 1/4 cup walnuts (really any nuts will work, though)
  • 1/4 cup pecans
  • 2 Tbs ground flax seed
  • 1/2–1 tsp ground cinnamon
  • dash of freshly ground nutmeg
  • 1/4 tsp ground ginger
  • 1 Tbs almond butter
  • 1 banana, mashed
  • 3 eggs
  • 1/4 cup unsweetened almond milk (add more if desired)
  • 2 tsp pumpkin seeds
  • 1 handful of fresh berries (optional)


  1. Add walnuts, pecans, flax seed and spices to a food processor and pulse mixture to a coarse grain (make sure to stop before it is ground into a powder). Set aside.
  2. Whisk together eggs and almond milk until the consistency thickens and becomes a loose custard.
  3. Thoroughly blend the mashed banana and almond butter together and add it to the custard, mixing well.
  4. Stir in the course nut mixture.
  5. In a medium saucepan, warm the mixture on the stove until the “no-oatmeal” reaches the desired consistency and the whisked eggs look firm as though cooked; this should only take about 5 minutes. Stir frequently.
  6. Sprinkle pumpkin seeds and berries on top. Add more almond milk if desired.

I personally threw everything into my Thermomix and crunched all the dry ingredients up for a few seconds, making sure I left enough ‘crunch’ and then added the wet ingredients. Then I let it go for 7 mins on 70 degrees on reverse.  Nom Nom!

Have a great weekend everyone and if you liked this recipe please feel free to share.


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Diana is a spirituality life coach who works with anxious women who want to say ‘yes’ more. She knows what it feels like to be in a place of darkness – to not know yourself and where your inner light went – and how to move forward once you come out the other side. With ten years experience as a high school teacher, Diana asks the right questions to guide you into a deep acceptance of who you are helping you see your true beauty. You can learn more about Diana and get instant access to the Freebie Vault (free e-books, guides, prayers + toolkits), when you sign up on the V.I.P list. You can also send an email to Diana at:

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  • Kimberley

    Would lsa work in place of ground flax seed and would coconut oil work in place of almond butter??

    • I wouldn’t use coconut oil as it would make your porridge all oily and I don’t think that it would taste as nice. I think the almond butter binds it all together alongside of the egg. You could make your own almond butter. I have a recipe with the raw chocolate and raspberry bars. I’m not sure what Isa is? Any seed would probably work – pepitas etc….

      • Kimberley

        LSA is ground linseed, sunflower and almond

        • On your comment it looks like the letter I so I was like ‘Isa?’ Yeah you could use LSA but I wouldn’t use the coconut oil. Make your own almond butter. So easy :)

  • Kimberley

    Tried it this morning…Sooo good and the kids also loved it!

    • Glad you liked it. So yummy.