I can eat eggs every day, multiple times a day, and never get tired of them. They’re the most versatile food I know; they’re not only a fully nutritious food in their own right, they provide structure for souffles, binding for meatloaf and meatballs, and the base for hundreds of recipes both sweet and savory. What’s not to love? Well, maybe I could stop serving them ‘over easy’ every single day — but I like over easy eggs.
Yesterday morning I got a cease and desist from my sweetie: No more eggs. At least for a while. He’s egged out. He’s got yolk-colored eyes at this point, so I agreed, and this morning searched up something different: Oatmeal, Paleo style.
Some Paleo people don’t believe in re-creating foods from the Standard American Diet, but I sure do. I miss all my grain-based goodies; I’m not embarrassed to say that I still love them. We can’t be together anymore, but I still think of them all the time. I keep a tattered photograph of my first blueberry scone in my wallet. Not up in front — the organic almond butter and grass-fed beef would get jealous — but tucked away in the back, because a little piece of my heart still belongs to sugar and grain.
This recipe is total comfort food: a delicious, oatmeal-textured, crunchy-sweet concoction made up of nuts, coconut milk, and fruit. Simple, fast, no added sugar, and grain-free. It doesn’t get any better than this (well, maybe with an over-easy egg on the side, but that’s just me).
Nutty Paleo “Oatmeal” (serves 2)
- 1/2 Cup sliced almonds
- 1/2 Cup walnut or pecan pieces (or other nut of your choice)(they all work!)
- 1/2 ripe banana
- 1/2 tsp vanilla extract
- pinch of salt
- 1/4 tsp cinnamon, or to taste
- pinch nutmeg
- pinch ginger
- splash of coconut milk
Place nuts, banana, vanilla, a little splash of coconut milk, salt, and spices into a food processor or blender. Process until chunky and oatmealy looking, scraping down the sides of the container as necessary.
Transfer to a microwave safe bowl and heat through (or a small pot on the stove top). Add butter…add another splash of coconut milk…adjust spices…sprinkle berries, raisins, or other fruit on top, and serve to the hungry masses. Oh Yum!
This recipe can also be made with almond butter and/or other nut butters if you don’t have sliced nuts; just blend the butter with a banana and the spices, heat, and serve. It’ll be gooier, but still yummy. If you have only whole nuts, I recommend chopping them before putting them in your blender. My blender can handle whole nuts, but it sounds like quarry explosions. My neighbors are happier when I pre-slice the nuts. 🙂 Honey of course would surely be most excellent drizzled over the top, unless you’re watching your carbs. Another option is subbing out the banana with applesauce; that will halve your fruit carbs (the ‘meal will be wetter).
Enjoy! (You will…it’s so good!)
Net Carbs: 17g