About
This low carb take on classic breakfast oatmeal is creamy, delicious and guaranteed to keep you full until lunch.
By swapping oats for a blend of coconut and nuts, this warming and nourishing breakfast provides a generous dose of healthy fats and protein. The perfect fuel to start your day!
Ingredients
- 1 cup almond milk unsweetened by pacific
- 1 tablespoon organic coconut oil
- 1 teaspoon spices cinnamon ground
- 2 ½ ounce nuts cashew raw
- ½ cup almonds
- ½ tablespoon xylitol sweetener
- ¼ cup desiccated unsweetened coconut by compass
- ¼ cup unsweetened coconut flake by kroger
- ⅛ teaspoon salt
Instructions
- Soak both the almonds and cashews in water for 24 hours or at least overnight.
- Add the almonds, cashews, coconut flakes and desiccated coconut to a food processor.
- Blend together to form a chunky crumb consistency.
- Add the almond milk to a medium saucepan and add the blended nut mixture. Leave this to soak for 10 minutes so that the nuts absorb the milk.
- Turn the heat to low so the porridge begins to warm and stir through the coconut oil, cinnamon, sweetener and additional milk to taste. Heat through gently for 10 minutes but do not boil.
- Serve with additional sweetener, cinnamon or coconut oil to taste.
Nutrition Facts
- Servings: 3
- Calories: 432.5kcal (per serving)
- Fat: 38.1g (per serving)
- Carbs: 18.2g (per serving)
- Protein: 11.0g (per serving)
