A delicious low carb and paleo substitute for oatmeal using chocolate and raspberries for added flavor. Eat either hot or cold or use to sprinkle on yogurt and pudding.
I love oatmeal. Especially in the winter. It’s a good stick to your ribs kind of dish that seems so wholesome and filling. The fact that you can add so many different things to change it’s taste….well that’s a definitely plus for someone who gets bored eat the same old things. However oatmeal does not like me. Every once in awhile I’ll make granola and every time I do I get a migraine. It’s taken years for me to finally realize that it’s the oats that bother me. I’ve even tried gluten free oats but they still give me a migraine. How sad for me. So I had to find a substitute. I had to find something to give me that stick to your ribs kind of feeling on a cold fall morning. So here we are and this is it!
The frist thing you want to do is gather your ingredients which is mainly nuts, seeds and coconut. I always have a menagerie of such things in my house so this was not difficult for me. I used almonds, pecans, walnuts, pepitas, sunflower seeds, sesame seeds and coconut. I placed them on a cookie sheet (no oil necessary) and baked them in a 350 oven for 10 minutes.
This gives them that nice roasted flavor and toasty goodness.
Then you simply pulse them in a food processor to get a finer texture. You still want some chunks of nuts in there so don’t make it into a powder, unless that is more appealing to you. To that I also added some ground flax seed and cocoa powder. The ground flax seed will help it thicken when cooked and I wanted a chocolate flavor so hence the cocoa. You don’t need the cocoa but I would recommend the flaxseed. Below is what the mixture looks like.
To make the oatmeal, I added 1/4 cup of the mixture with 1/2 cup of almond milk and cooked in the microwave for 2 minutes. When finished I added another 1/4 cup of the mixture and topped with raspberries. A note on sweeteners. This not particularly sweet. You probably want to add some type of sweetener, either coconut sugar, maple syrup or if you are going low carb, try some stevia. I used stevia because I personally like it the best.
So the nutrition for this faux oatmeal is as follows but it will all depend on how you eat it and what kind of seeds and nuts you use. You could eat this with cold milk like a cereal or heat it like I did. It would also be good to sprinkle on yogurt or chia pudding which I haven’t tried because mine is gone already. Time for a new batch! So if you are missing oatmeal as I am, I hope you enjoy this faux oatmeal substitute.
Per 1/4 cup serving = 226cals / 19.6g fat / 8.2g carbs / 5.6g fiber / 7.2g protein = 2.6g net carbs (raspberries not included). Raspberries (1/4 cup) 16cal / 0.2 g fat / 3.7g carbs / 2g fiber / 0.4g protein = 1.7g net carbs
- ½ cup unsweetened coconut
- ½ cup almonds (raw)
- ½ cup pecans (raw)
- ½ cup walnuts (raw)
- ¼ cup sesame seeds
- ¼ cup pepitas, raw
- ¼ cup sunflower seeds, hulled
- ½ cup flaxseed, ground
- ¼ cup cocoa powder
- raspberries (optional)
- sweetener to taste
- Preheat oven to 350 degrees.
- Spread nuts and seeds (omitting cocoa and flaxseed) evenly on a dry cookie sheet.
- Bake for 10 minutes and let cool.
- Pulse in a food processor until ground fine but with bits of nuts and seeds left.
- Add cocoa and flaxseed and mix well.
- Store in a container and keep on the counter.
- To make oatmeal take ¼ cup mixture and ½ cup of milk of choice and microwave for 2 minutes. Add additional ¼ cup of mixture and sweetener and mix well. Top with berries and enjoy.
- Note: You can use any type of seeds and nuts you have.