Lindy’s N’Oatmeal

This recipe can be doubled and kept in the fridge and heated up for a quick breakfast. Can be served hot or cold.

Servings: 4

Low Carb, Keto, & Paleo Friendly

INGREDIENTS

• ½ Cup Coconut Flakes (organic is best)
• ½ Cup Almonds (or any kind of nut; roast at home or soak preferably)
• ½ Cup Pecans (or any kind of nut; roast at home or soak preferably)
• 2 Tbsp Chia Seeds
• 1 ½ – 2 Cups Unsweetened Coconut Milk
• 1 – 2 tsp Ceylon Cinnamon (don’t use regular cooking cinnamon)
• 2 tsp vanilla
• Pinch Iodized Sea Salt
• 1 – 2 Tbsp Swerve or Erythritol (or non-artificial sweetener of choice)

ADD ONS

• 1 Tbsp Grassfed Butter
• 1 Tbsp MCT Oil
• Organic Berries
• Pomegranate Seeds
• Collagen Powder

DIRECTIONS

1. In a blender, combine coconut and nuts and blend until finely ground.
2. Transfer to stovetop pan and add the coconut milk, cinnamon, chia seeds, vanilla, salt and sweetener.
3. Simmer for a few minutes until thickened.
4. Add any desired add ons.
5. Serve immediately or store in fridge for up to 4 days.