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
  1. In a small pot, whisk together the coconut tmilk, flour, flakes and salt.
  2. Heat over medium-low heat just until begins to bubble and boil. Remove from heat, allow to cool for a few minutes.
  3. While that cools, mash the banana in a small bowl, add eggs and whisk to combine. Add the sweet potato as well if using.
  4. Slowly add the egg-banana mixture to the warm coconut milk, whisking as you do so.
  5. Return to medium-low heat (not too hot!), stirring occasionally. Add cinnamon, and raisins if using.
  6. Allow mixture to thicken for about 5 minutes, continuing to stir occasionally.
  7. Add flax, stir to combine, then remove from eat.
  8. Serve with almond milk, fresh berries and toppings of choice - such as hemp seeds
  9. Store in airtight container in fridge.
  10. 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