Breakfast can be one of the toughest transitions for folks when they embark on switching to a Paleo diet, or while on The 21-Day Sugar Detox. While there are probably countless 21DSD-friendly breakfast options out there, one I am asked about often is an egg-free breakfast or oatmeal / breakfast cereal replacement.
Enter N’Oatmeal! This breakfast cereal replacement can be eaten cold or warm and keeps well in the fridge for a couple of days. If you’re not on The 21-Day Sugar Detox, using ripe bananas or other fruit of your choice is also an option.
PREP TIME: 15 min
COOK TIME: 15 min (+ 3 hrs to chill)
YIELD: 4
NUTRITION INFO: see below
ingredients:
- 2 eggs
- 1 vanilla bean pod
- 14.5 ounces coconut milk (about 1 3/4 cups), canned
- 1/2 cup water
- 1 green-tipped banana, sliced
- 1 teaspoon ground cinnamon
- pinch of sea salt
- 1/4 cup chia seeds
- chopped nuts (optional, omit for nut-free), banana slices, or more coconut milk, for garnish
preparation:
Whisk the eggs in a small bowl and set the bowl next to your stove. Slice the vanilla bean pod in half lengthwise, then, using the tip of a paring knife, scrape out the seeds. Put the scraped- out seeds, bean pod, coconut milk, and water in a saucepan and heat slowly over medium heat, stirring often.
Once the mixture begins to simmer, stir more frequently; continue to simmer for 5 minutes. Remove the vanilla bean pod and discard. Slowly pour a ladleful of the hot coconut milk mixture into the eggs as you whisk rapidly to incorporate. Then pour the coconut-egg mixture back into the saucepan while continuing to whisk. Stirring occasionally, cook for 5 to 10 minutes or until a spoon remains coated when dipped into the mixture.
Pour the entire mixture into a blender, add the banana, and blend until smooth, approximately 1 to 2 minutes. Add the cinnamon, salt, and chia seeds and pulse a few times or until evenly dispersed.
Divide the mixture into 4 serving bowls, jars, or glasses; cover; and refrigerate for at least 3 hours, preferably overnight. Garnish with chopped nuts, banana slices, or more coconut milk poured over the top. To serve warm, reheat in a saucepan over low heat until warmed through.
Egg-Free?
Omit the eggs. Blend all the ingredients in a blender, adding the chia seeds at the very end. Pour into containers and refrigerate for at least 4 hours. The consistency will be more like yogurt.
Comments 7
Hi Diane, Your recipes are totally AMAZING!!! You are so brilliant ! This recipe sounds so yummy, except I cannot tolerate eggs. Can you make a suggestion. Could I use gelatin (Great Lakes – Red Container), How much would you think? Couple of Tablespoons? Thank you in advance –
And you ROCK!!!
You could also try flax seeds in place of eggs.
If I used whole milk yogurt instead of coconut milk could I leave out the chia seeds?
Sure! You probably want to also leave out the eggs (and not heat the mixture) so that you don’t kill the good bacteria in your yogurt, but then you won’t really have an oatmeal substitute. Whole milk yogurt with vanilla bean, cinnamon, banana and nuts is a delicious breakfast or snack.
Hi, I made this recipe and entered my own nutritional information into my tracker and I’m coming up with 305 calories per serving (4 per recipe). Since this is so off from yours, I’m wondering if I’m missing something and using the wrong kind of canned coconut milk. The link to yours in this recipe is broken, could you please advise? The next highest ingredient for me is chia seeds. I use the ones from the bulk bins at Whole Foods and they are 280 calories for 1/4 cup.
I fail to see the oatmeal?
Hi Tamara,
This recipe is a swap for oatmeal, therefore it does not include oatmeal. Let us know if you try it! —Moriah, Team 21DSD