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”
- 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)
- 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.
- Whisk together eggs and almond milk until the consistency thickens and becomes a loose custard.
- Thoroughly blend the mashed banana and almond butter together and add it to the custard, mixing well.
- Stir in the course nut mixture.
- 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.
- 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.
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….
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 🙂
Tried it this morning…Sooo good and the kids also loved it!
Glad you liked it. So yummy.