Breakfast N'Oatmeal
Prep time:
Cook time:
Total time:
Serves: 3
- 1 ½ cups coconut milk
- 5 Tbl coconut flour
- 2 Tbl coconut flakes
- pinch salt
- 3 eggs
- 1 banana
- 1 tsp cinnamon
- ¼ cup sweet potato puree (or mashed cooked sweet potato) - optional
- ¼ cup raisins – optional
- 3 Tbl ground flax
- In a small pot, whisk together the coconut tmilk, flour, flakes and salt.
- Heat over medium-low heat just until begins to bubble and boil. Remove from heat, allow to cool for a few minutes.
- While that cools, mash the banana in a small bowl, add eggs and whisk to combine. Add the sweet potato as well if using.
- Slowly add the egg-banana mixture to the warm coconut milk, whisking as you do so.
- Return to medium-low heat (not too hot!), stirring occasionally. Add cinnamon, and raisins if using.
- Allow mixture to thicken for about 5 minutes, continuing to stir occasionally.
- Add flax, stir to combine, then remove from eat.
- Serve with almond milk, fresh berries and toppings of choice - such as hemp seeds
- Store in airtight container in fridge.
- To make N’Oatmeal to Go: scoop mixture into muffin liners or small single-serve containers. Reheat in oven at 325 for about 10 minutes, or enjoy cold.
Recipe by Grace Brinton at https://gracebrinton.com/breakfast-noatmeal/
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