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

  • 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 Tbls 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 Tbls Swerve or Erythritol (or non-artificial sweetener of choice)
  • 1 Tbls Grassfed Butter
  • 1 Tbls MCT Oil
  • Organic Berries
  • Pomegranate Seeds
  • Collagen Powder
  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.


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