Breakfast for the gluten-free and paleo type grain-free eaters of the world often consists of eggs. I’ll be honest, it gets old scarfing down veggie omelets and bacon morning after morning…you start longing for a bagel, easy-to-fix cereal or nice warm bowl oatmeal. Sometime in the last two years I started making this mishmash “oatmeal” out of nuts and Silk Coconutmilk that totally satisfies my desire for some variety at breakfast. I pre-make the base ingredients and then toss them together when I’m ready to eat, so it also turns this into a easy quick-prep meal! The bonus? It’s chock full of omega-3s, calcium from the Silk Coconutmilk and lots of other good-for-you vitamins.
To make prep a bit more pleasant, Silk has been kind enough to share some coupons with us! Pop over to their site and sign up for their newsletter, and they’ll send you one. You’ll also get a nice birthday surprise from them along with promotions and monthly chances to win a year’s supply of Silk.
As I mentioned, this “oatmeal” is a mishmash of ingredients. Usually, I use whatever I may have on hand to make it, so there is a lot of room to be creative with the ingredients. Throw in a handful of cranberries, peaches, or whatever may float your boat and make it your own.
Pop down to the bottom of this post for the printable recipe. This is the play by play version of the instructions!
To make the nutty base for the “oatmeal”, first we’re going to mix up all the dry ingredients. Obviously, eating a bowl full of almond, pecans and flaxseed in their natural state isn’t going to give us that comforting oatmeal feel. We need to grind the nuts and seeds down to a meal-like consistency. I personally use my coffee grinder and grind everything in batches. You could also use your food processor, but it’s much more of a mess to clean up.
After you’ve gotten your almonds, pecans and flaxseed into a nice fine meal, add them to a medium sized bowl along with the shredded coconut, cranberries, cinnamon and salt. Thoroughly blend the mixture. You can keep this in a sealed container for a few days if you don’t use it all at once.
When breakfast rolls around and you’re actually ready to eat a bowl of oatmeal, tossing it together is pretty simple. Measure out a cup of the nut mix into a small bowl, add 3/4 cup Silk Coconutmilk, and 1 teaspoon of honey. Stir together and then pop into the microwave for 3 minutes. The nuts will soak up the coconut milk while it’s cooking and make it a mushy comforting dream. My kids like it when I pour a little extra Silk Coconutmilk on top of the hot porridge to cool it down, but that is a personal preference!
Coconut Pecan Grainless Oatmeal
- 1/4 cup ground flaxseeds
- 1 cup ground pecans
- 1 cup ground almonds
- 3/4 cup finely shredded coconut
- 1/2 cup dried cranberries
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 teaspoons honey
- 2 1/4 cups Silk Coconutmilk
- Mix together flaxseeds, pecans, almonds, shredded coconut, cranberries, cinnamon and salt in a medium bowl until thoroughly combined.
- Portion out 1 cup of mixture into each of three cereal bowls. Add 3/4 cup Silk Coconutmilk and 1 teaspoon honey to each bowl and stir. Place in microwave oven and cook for 3 minutes.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.