Oats are one of the best breakfast foods out there. However, for those of us who are allergic or intolerant to oats, this simply isn't an option. But, that shouldn’t mean we can't enjoy a hearty bowl of oatmeal to start the day. Oat-free oatmeal is a great option to get all the good suff you'd usually get from oats, without triggering your allergy or intolerance. I developed this oat-free oatmeal recipe by experimenting with lots of different substitutes for oats, and found these ingredients to be the best. In fact, you won’t even be able to tell this is an oat-free oatmeal. With some banana and fresh berries to top off your oat-free oatmeal, your breakfast will be delicious, full of energy and packed with anti-oxidants. If you don’t have time to get your food processor out every morning, you can batch cook this oat-free oatmeal and keep it in your fridge for 3-4 days.
- 1 small handful of walnuts
- 1 small handful of pecans
- 2 tbsp ground flax seed
- 1/2 - 1 rsp ground cinnamon
- 1 pinch of ground nutmeg
- 1 pinch ground ginger
- 1 tbsp almond butter
- 1 unripe banana (mashed)
- 3 eggs
- 1/4 cup unsweetened almond milk (add more if you prefer it a little runny)
- 2 tsp pumpkin seeds
Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a coarse grain, making sure to stop before it’s totally ground into a powder. Set aside.
Whisk together eggs and almond milk (or use a blender to blend) until the consistency thickens a little bit into a loose custard.
Thoroughly blend together the mashed unripe banana and almond butter and add it to the custard, mixing well.
Stir in the nut mixture.
Microwave or gently warm on the stove until the “No Oatmeal” reaches your desired consistency; this should only take a few minutes. In both cases, stir the mixture frequently as it cooks.
Sprinkle pumpkin seeds and berries on top.
Note: Add more almond milk if you want.