Hey there, friends! It’s been a while, hasn’t it?
If you follow me on Instagram, you probably noticed that I was traveling throughout most of September. After a long weekend in Vegas for a bachelorette party and a quick 36 hours back in New York, I headed to Europe for two weeks (and don’t worry – those recap blog posts are coming soon!). Needless to say, after a ton of indulging, it has felt good to get back to my normal (healthier) eating routine since being home.
I was also getting antsy to get back into the kitchen and experimenting with new recipes, so I was super excited when this particular recipe turned out even better than I expected. Not only is it delicious, but it also happens to be all sorts of healthy. It’s paleo, vegan, gluten-free, Whole30 approved*, and the perfect comforting breakfast for fall.
Here’s how to make it!
- 1 tbsp ground flax
- 1 tbsp chia seeds
- 1 tbsp shredded unsweetened coconut
- 1 tbsp hemp seeds
- 2 tbsp almonds
- 1 medium apple, diced (I used a Fuji apple)
- 1 tsp cinnamon
- 1 cup almond milk
- nut butter and/or maple syrup * (optional toppings)
* Omit maple syrup if Whole30
Place flax, chia seeds, hemp seeds, coconut, cinnamon and half of the diced apple in a food processor. Pulse just until everything is combined but still chunky (as seen below).
Transfer mixture to a pot, then add the almond milk and stir it all together. Turn heat to high, just until everything starts to bubble. Then turn the heat down to low for 3-5 minutes, stirring frequently, until the almond milk is “soaked” in and it reaches an oatmeal-like consistency.
Transfer to a serving bowl and top with the remainder of the sliced apple, nut butter (I used cashew butter), and whatever other toppings you’d like! I added a drizzle of maple syrup, a few more almonds, and another sprinkle of coconut + hemp seeds.
I like toppings, what can I say? 😉
I may have gotten a bit of a late start on the fall recipes, but I can’t wait to catch up with more fun recipes. Next up – all things pumpkin. Stay tuned!
*** 5.21.17 ***
I wanted to add this other variation of my oatless oats that I’ve been loving – Banana Nut N’Oatmeal!
To make it, follow the same recipe but omit the apple and instead added 1/2 of a sliced banana once the base is done cooking. Then top it with more sliced banana, some walnuts and almond butter. Also Whole30 approved!