Some people just don’t like eggs, or they want a breakfast option that doesn’t involve eggs sometimes.
On Finding My Fitness, I have a post with several other options, but one of my favorites right now is a good replacement for oatmeal. If you like the subtle flavors of coconut milk and almonds, then this recipe is for you.
I can see this especially hitting the spot as the weather starts to get cooler, and you can change the profile of the dish completely with just the spices you use.
Don’t feel married to almonds for this, either. Other kinds of nuts would taste just as delicious, and depending on your tastes you may even like it better with something like a walnut, macadamia nut, or pecan.
This is one of the recipes I’m featuring as part of the slow-carb meal planner I’ve developed. A bunch of people have already signed up, and some have even told me they’ve reached their goals! Check it out if you’re interested!
Let me know what you think about it in the comments!
Ingredients
- 1 c almond meal (for a coarser mouthfeel, you can also just grind up almonds in a food processor)
- Cream from one can of full-fat coconut milk (the stuff you skim off the top of the can after it’s been in the fridge)
- an optional bit or two of stevia
- 2 tsp cinnamon
- pinch of ground nutmeg
Instructions
- In a saucepan, heat the coconut cream until it “melts” and gets liquidy. Then add the almonds and sweetener. Mix until combined thoroughly. Stir and cook on medium for about 5 minutes.
- When it thickens up a bit and you’re almost ready to take it off, add the seasonings and stir it together.
Incoming search terms:
- slow carb fast breakfast
