Wednesday, October 17, 2012

Paleo Pumpkin "Oatmeal"

When I first started following the paleo lifestyle, I made more than my share of hot cereals and porridges. Just about every one was based on nuts: nut butter, almond meal, ground cashews, etc.

I was craving a hot bowl of something creamy these chilly mornings, but have really been trying to lessen my reliance on nuts. Last night I stumbled upon KatieDid's recipe for Paleo Coconut Flour "Oatmeal."

Would I sound like a complete geek if I admitted I couldn't wait to get up and test it out this morning? The photos, the ingredients... it looked like just the dish I've been wanting.

There obviously aren't many fresh peaches to be made right now, though, and I definitely felt the oatmeal needed a little something. It would taste great with some berries to top it off, but those are lacking as well. A little sauteed apple would work perfectly, but I didn't have the inclination to prepare it.

My mind went instantly to what it almost always turns to in fall: pumpkin. Katie's original recipe is delicious, and the pumpkin twist worked beautifully as well. This one will definitely be added to my arsenal, and I can't wait to try it out on my kids.

If you find coconut flour a bit dry and clumpy, I think you'll be pleasantly surprised by how well it blends here. The "oatmeal" doesn't have a very pronounced coconut flavor, and has a smooth, creamy texture.

I drizzled my bowl with a little coconut milk and maple syrup, then sprinkled a bit more pumpkin pie spice to finish it off. If you are following the Whole30 or avoiding added sweeteners, this was still quite sweet without the syrup, thanks to the natural sweetness of the banana.
Paleo Pumpkin "Oatmeal" 
adapted from KatieDid

1/4 cup coconut flour
1/2 cup coconut milk
1/2 cup water
1/2 ripe banana, cut into slices
1/4 cup pureed pumpkin
1 egg
pinch of salt
vanilla & pumpkin pie spice, to taste

Heat coconut flour, milk, water, pumpkin and banana in a small saucepan over medium heat. Stir continuously until the mixture is well-blended and the banana and pumpkin are thoroughly incorporated.

Crack the egg into the pot and continue to cook and stir. Season with salt, vanilla and pumpkin pie spice. Cook for another couple of minutes, until it's reached your desired consistency.

Remove from heat and place in a bowl, garnishing as desired.


  1. How does the egg combine with the oatmeal and not scramble when it hits the heat?

    1. Jonathan, I anticipated the same and debated tempering the egg first. I chanced following the recipe, though, and the egg blended smoothly. I think it must be because the oatmeal is so thick that the egg doesn't get enough direct heat to scramble it. Also, stirring continuously obviously helps.

  2. what kind of coconut milk do you use?

    1. just the plain organic kind in the can (not in the carton).