Back in the day, oatmeal was my go to breakfast. I ate it religiously..topped with milk and frozen blueberries. It was the last thing that I wanted to give up when I switched to a primal/paleo lifestyle and I was so grateful to find a recipe for no-oatmeal on Mark’s Daily Apple. That quickly became my staple breakfast and soon enough, it became our regular Monday breakfast.
Sometimes you can get too much of a good thing and my kids have become bored with plain no-oatmeal so I’ve been on a mission to shake things up a little. I tried chocolate no-oatmeal and it was a hideous fail. “Really, kids?? It’s CHOCOLATE!!!” Like most other primal/paleo families, I struggle with breakfast because the kids’ tastes are all so different.
Logan likes his eggs fried, Adam has to have his scrambled and his bacon has to be crispy…but not TOO crispy, Gavin will eat almost anything..sometimes.., Anya dislikes anything that looks different or that I’ve added pepper too, Wylder would prefer to just eat a banana and bacon. It’s really difficult to find something that everyone will eat so I am in experiment mode.
The mornings have turned very chilly and I take a lot of pride in sending my kids off to school with a belly full of warm breakfast. The kids do love the Cinnamon Apple Hot Cereal from Paleo Parents so the idea of making a no-oatmeal for them with apples in it seemed perfect…but what if I added carrots too!?!
The flavour reminds me of my Grandma’s Christmas pudding (which ranks in my top 5 favourite childhood foods) and feels like the perfect fall breakfast. It’s a big batch for either a lot of people or to eat for the whole week. Prep it the night before and save yourself some time in the morning.
Autumn Spice No-oatmeal
1 cup raw pecans
1 cup raw walnuts
1/2 cup unsweetened ribbon coconut
10 whole medjool dates, pitted
1 can coconut milk
1 teaspoon vanilla
2 teaspoons coconut oil
1 cup shredded apple (peeled and cored)
1 cup shredded carrot
1/2 cup unsulfured raisins
2 teaspoons cinnamon
1/2 teaspoon nutmeg
pinch ground cloves
In a food processor, or blender, pulse pecans, walnuts, ribbon coconut, and medjool dates until mealy and combined. Set aside.
In a large bowl, whisk together eggs, coconut milk, and vanilla. Set aside.
In a large pot, heat coconut oil over medium heat; until melted. Sautee shredded apple and shredded carrot for 2 minutes. Add in raisins, cinnamon, nutmeg, and cloves; stir.
Stir blended nuts/dates into the pot and continue to cook for 1 minute. Pour in egg and coconut milk mixture; whisk until thoroughly combined.
Cook over medium heat, whisking frequently, until it reaches an oatmeal like consistency; 5-7 minutes. Serve with additional raisins, coconut, coconut milk, coconut cream, maple syrup, or toppings of your choice!
This will keep for several days in the refrigerator.