Breakfast can be one of the toughest transitions for folks when they embark on switching to a Paleo diet, or while on The 21-Day Sugar Detox. While there are probably countless 21DSD-friendly breakfast options out there, one I am asked about often is an egg-free breakfast or oatmeal / breakfast cereal replacement.
Enter N’Oatmeal! This breakfast cereal replacement can be eaten cold or warm and keeps well in the fridge for a couple of days. If you’re not on The 21-Day Sugar Detox, using ripe bananas or other fruit of your choice is also an option.
Easy Recipe: Banana vanilla bean n’oatmeal (21DSD)
This recipe is from The 21-Day Sugar Detox Cookbook.
grain-free • gluten-free • dairy-free • egg-free • refined sugar-free • 21DSD
PREP TIME: 15 min
COOK TIME: 15 min (+ 3 hrs to chill)
NUTRITION INFO: see below
- 2 eggs
- 1 vanilla bean pod
- 14.5 ounces coconut milk (about 1 3/4 cups), canned
- 1/2 cup water
- 1 green-tipped banana, sliced
- 1 teaspoon ground cinnamon
- pinch of sea salt
- 1/4 cup chia seeds
- chopped nuts (optional, omit for nut-free), banana slices, or more coconut milk, for garnish
Whisk the eggs in a small bowl and set the bowl next to your stove. Slice the vanilla bean pod in half lengthwise, then, using the tip of a paring knife, scrape out the seeds. Put the scraped- out seeds, bean pod, coconut milk, and water in a saucepan and heat slowly over medium heat, stirring often.
Once the mixture begins to simmer, stir more frequently; continue to simmer for 5 minutes. Remove the vanilla bean pod and discard. Slowly pour a ladleful of the hot coconut milk mixture into the eggs as you whisk rapidly to incorporate. Then pour the coconut-egg mixture back into the saucepan while continuing to whisk. Stirring occasionally, cook for 5 to 10 minutes or until a spoon remains coated when dipped into the mixture.
Pour the entire mixture into a blender, add the banana, and blend until smooth, approximately 1 to 2 minutes. Add the cinnamon, salt, and chia seeds and pulse a few times or until evenly dispersed.
Divide the mixture into 4 serving bowls, jars, or glasses; cover; and refrigerate for at least 3 hours, preferably overnight. Garnish with chopped nuts, banana slices, or more coconut milk poured over the top. To serve warm, reheat in a saucepan over low heat until warmed through.
Omit the eggs. Blend all the ingredients in a blender, adding the chia seeds at the very end. Pour into containers and refrigerate for at least 4 hours. The consistency will be more like yogurt.
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