The crisp morning air means fall is in the air and this No-Oat-Meal is the best introduction to fall.
It’s basically a high fiber, low-carb version of oatmeal that’s grain-free, paleo, and plant-based.
Oatmeal is a common breakfast but, for many people it can be a trigger that irritates digestion or spikes blood sugar leaving them hungry a few hours later and reaching for a pick me up.
This recipe is loaded with healthy fats and fiber to stabilize blood sugar and keep you full and satisfied for hours. And because it’s grain-free it’ll cut down on the inflammatory properties that can leave you feeling bloated or gassy.
You’ll be surprised how much the texture resembles oatmeal. Give it a try–I know you’ll love it!
Tag @kindpublishingco and @alannadesalvonutrition on Instagram when you make it.
Ingredients
1 green apple*
1/2 cup canned coconut milk + 1/2 cup water or 1 cup almond milk
3 tablespoons chopped walnuts
2 tablespoons almond flour
1 tablespoon flaxseed
1 tablespoon chia seed
1 tablespoon hemp seed optional
1 serving collagen powder or protein of choice
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
* I like using Honeycrisp apples or something more firm and crisp. Granny Smith will also work well. You can also use 1/2 cup of unsweetened applesauce instead but it will be more like porridge instead of oatmeal.
Directions
Core the apple and cut it in 4-6 wedges. Put it in a high powered blender or food processor and pulse to shred the apple into pea sized slices . You can also finely dice with a knife.
Add coconut milk and water to a small saucepan over medium heat. Bring to a boil.
While the milk is heating, combine everything else in a small bowl.
Once the milk has come to a boil add everything to the pot and stir constantly to thicken to an oatmeal consistency, about 1-2 minutes. If it’s too thick for your preference add more milk, if it’s too thin, add an extra tablespoon of almond flour or 1/4 teaspoon of chia seeds.
Scoop it into a bowl and enjoy!
