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.

4 Comments

  1. Posted on May 23, 2019 at 11:50 am by Peggy

    What are the macros for a serving of your noatmeal?

  2. Posted on November 11, 2019 at 2:40 pm by Lindy Ford

    I’m so sorry. I don’t know. I do know this is low carb and high protein. 🙂

  3. Posted on January 17, 2022 at 3:42 pm by Top Three Breakfasts to Support Your Thyroid | Lindy Ford Nutrition & Wellness

  4. Posted on October 23, 2022 at 1:27 pm by Kim

    Thank you. Reading this article today has enlightened me to better things to eat to help my thyroid condition that is out of control. My numbers are always all over the place. Even with taking hormone therapy.

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