I don’t know about you, but I will pick sweet breakfast foods over savory nearly any day of the week. Especially while breastfeeding. ESPECIALLY when it’s chilly outside.

When we went paleo, the thing I missed most was oatmeal(and let’s be real…donuts and bagels and all thing carbs). Traditional oatmeal, whether gluten-free or not, always messed up my tummy and left me feeling horrible. Brain fog, breakouts on my face, fatigue. I knew cutting these grains out of my diet was the best thing for me, but I missed them nonetheless.

I tried different combinations of things to try to recreate the texture and taste, but it just wasn’t right. Until I went keto, and discovered hemp hearts. I talk about them a lot, mainly because I LOVE THEM and they are SO incredibly good for you.

This recipe is packed with protein and healthy fats as well, making them keto-friendly, depending on how many carbs your body can handle. As a breastfeeding mother, I can handle 40-80 grams of carbs a day and not get kicked out of ketosis. But know your body, and what you can handle if you are following a ketogenic diet. For those needing to be in high therapeutic levels of ketosis, this recipe may not be for you.

But beyond all these great nutritional benefits, these fake-out oats have just the right texture. They resemble a steel cut oat a bit more than your traditional cut oat, BUT adding in some shredded coconut helps give that bigger oat texture I was looking for as well. They are a dream.

The nice thing about this recipe is it is SUPER easy. It does take a while for the seeds to soak up the moisture from the coconut milk, so give yourself a bit of time when making them, but you can nearly just dump everything in a pot and stir periodically. Making it a great addition to your back-to-school morning routine!

Low-Carb Grain-Free Pumpkin Spiced N’Oats

Faithful in the Mundane

These gluten and grain-free fake out oats are just what you want to eat on a cool fall morning. They are filling, warm, and oohhhhh so tasty. They are also keto-friendly! Enjoy!

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Prep Time 2 mins

Cook Time 15 mins

Resting Time 8 mins

Total Time 25 mins

Servings 3

Ingredients

  

• 1/4 Cup Chia Seeds
• 1/2 Cup Hulled Hemp Hearts
• 1/3 Cup Pumpkin Puree
• 1/4 Cup shredded coconut plus more for topping if desired
• 1 Can Full Fat Coconut Milk
• 1 tsp Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Allspice
• 1/4 tsp Ground Cloves
• 1/2 tsp Ground Ginger
• 1 Scoop Grass-Fed Collagen Peptides, Vanilla Flavored
• 3 tbsp Coconut Oil
• 2 tbsp MCT Oil

Instructions

 

• First you will want to pour the coconut milk and add the oils into a small saucepan over medium to medium-low heat.
• Once you see the coconut oil begin to melt, you will then add the rest of the ingredients and mix with a spoon.
• Continue to stir every 2-3 minutes for the next 15 minutes, so it doesn't stick to the pan.
• You will see your n'oatmeal begin to thicken. After about 15 minutes, you can turn the heat off or down to low, and let it sit for about 5-10 more minutes. During this time it will continue to thicken into an oatmeal-like consistency.
• You can top your n'oatmeal with more coconut or hemp seeds, almond butter, granola, raisins or even chocolate chips! Whatever makes your heart and tummy happy! Just be aware that not all toppings are low carb/keto-friendly, and not all toppings are paleo-friendly.

Notes

Feel free to save any leftovers in the fridge! I like to make a double batch at the start and middle of the week, and save the leftovers for easy breakfast the next morning or two. You can reheat on the stove or in a microwave, just add a little extra milk or water as it will get even thicker while stored in the fridge.

Keyword fall, glutenfree, grainfree, keto, lowcarb, Paleo, pumpkin