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Low Carb Coconut “Oatmeal”

Filed Under: 100-150, Almond Milk, Breakfast, Coconut, Coconut Flour, Coconut Milk, Gluten Free, Grain Free, Low Carb, No Bake, Paleo, Recipe Makeover, Recipes, Single Serving, Sugar Free, Vegan

By 73 Comments Jump to Recipe

This changes everything.

Fellow low carbers, rejoice; you can eat oatmeal.

I know, I know. It’s hard to contain yourself.

Good question. Yes, we can alert the media.

Okay, so you in the back wearing the”I <3 Oatmeal” t-shirt, you call CNN. You on the left with the “SUffering through Atkins” pin, you call the national news. I’ll tell the blogworld.

This is going to be big.

Dare I say this is better than mt beloved oatmeal? Dare I do. Oatmeal prepared with deliciously rich, sweet toasted coconut is waaaaaay better than your regular old breakfast.

Yes, I love you too.

I’d love to chat, but I think CNN wants an interview.

Low Carb Coconut “Oatmeal”

Tell everyone you know. Or you can do what I did and get on your roof, shout this news, and bug the heck out of the neighbors.

Serves 1 (Can double or triple to serve more or hungrier people)

Ingredients

1/4 cup coconut (You can use reduced fat coconut for a lower fat version, like I did)

2/3 cup coconut milk, almond milk, or other milk of choice

2/3 cup water

1 tablespoon plus 1 teaspoon of coconut flour

Directions

Place the coconut in a pot over medium high heat. Toast, stirring frequently, for a few minutes, or until slightly golden. Be careful, as the coconut burns easily. Once toasted, add the milk and water to the coconut and stir to combine. Cover and bring to a boil. Once boiling, add coconut flour and continue to cook until desired consistency is reached. Add more or less coconut flour depending on how thick you want it.

I can’t wait to see how many variations I can come up with. Seriously, go spread the news! I am so excited!

Enjoy!

-Kelly M.

 

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Comments

      • hey kelly i love your blog! i was wondering if the shredded coconut would soak up the water on its own bc i dont have coconut flour. do u think it would work with out?
        Reply

  3. Ohgoodness this sounds lovely. I don't think I have coconut on hand right now (I say that with every post. We had to clear out our pantry due to a bug problem... a foodie's nightmare!!) but as soon as I get it I will be making this!! I have it bookmarked :)
    Reply

  8. just bought coconut flour to make this AND OMG LIFE CHANGING! im gunna make huge batches and freeze them. anyt other ideas liek this!? low car high fiber low gi and heart healthy fats DELICIOUS
    Reply

    • You are amazing. Excuse me while I start your fan club. And I'm so sorry I didn't get back to you sooner, but I really appreciate your questions! Thank you so much, and I hope you have a lovely day!
      Reply

  9. Sorry i know i reeny commented but i was hinking do u have any ideas on how to do an "overnigt oat" version of this or any other ideas like this?! Im in love! Ur amazig! Stillc ant wait ti see ur protein pancake recipe!thanks! Also any recommendations on bars or protein powders?
    Reply

    • I just posted the same question Sammy.....hopefully Kelly will answer. I do my oats overnight as well and just heat them up in the morning....so much easier.
      Reply

    • Thanks so much for the question, Aubrey! Assuming you used reduced fat unsweetened shredded coconut and almond milk, the entire recipe has 117 and 9 grams of (healthy coconut and almond) fat. Thanks again, and I hope this helps!
      Reply

    • First off, thank you so much for making this recipe and I'm sorry it didn't work out for you! When the coconut mixture doesn't thicken (which it sometimes doesn't if it's feeling moody), you can add more coconut flour and continue to cook until the deisred consistency is reached. Thanks again, and I hope this helps!
      Reply

  12. When I do oatmeal, I generally will do an overnight SOAKED oatmeal. If I tried it with this version, would the coconut soak up the liquid enough where it could just be heated up in the morning. Kind of how oatbran would.
    Reply

  14. Hi! Sorry if this is a stupid question but with this recipe when you say coconut do you mean like dried dessicated coconut? thank you, love your blog :)
    Reply

  15. Since going grain free (been gluten free for almost a year, but went completely grain free about 2 months ago) I thought I would never have hot "cereal" in the morning ever again. I stumbled upon your website and then this recipe and was like oh my I HAVE to try this!! It ended up being fairly watery. I used about 2 tablespoons total of coconut flour in the end and it still wasn't super thick. I think for next time I am going to use the regular shred coconut vs the fine shred (I only had fine on hand) and reduce the water amount. I don't want to keep adding more coconut flour as not to pile on the calories. Even though it wasn't as thick as I wanted, the taste and feel of having hot "cereal" this morning was fantastic. I added some ground cinnamon and about 20 drops of toffee stevia. Super yummy!! Thank you again for this recipe I plan to use it a lot and create different variations. Also I wanted to give you a kudos for taking it upon yourself to get your health under control at such a young age and not to let it go. It only gets harder as you get older. Your site here is fantastic. Way to go!! :D
    Reply

  16. I love your low carb recipes. I am Diabetic and have to watch those carbs so your yummy food is just what I need! Thank you, all the way from England. :)
    Reply

  17. This sounds fantastic! I'm going to make this this weekend, but I'll probably add some chia seeds since that is my latest addiction - adding a sneaky dose of fiber to every meal!
    Reply

    • What a great idea! I think I would add them at the end after all the cooking is done so as not to cook them too much. I might try that myself :)
      Reply

  18. When I stumbled upon this recipe I was so happy! I had really been missing hot cereal in the morning since going grain free. I have been gluten free for a while, but I was having kasha (buckwheat) or quinoa or GF oatmeal almost every morning. It has been about 2 months since going completely grain free was really missing my morning mush! The first time I made this, I did it as/is. It was way too watery for me and I found myself adding more and more coconut flour. I decided the next time to omit the water, increase the milk to a full cup (I use unsweetened vanilla almond milk) and increase the coconut flour to 2 tablespoons. This was the perfect thickness! I made it like that for a few days, changing added flavors here and there. My favorite combination so far is cinnamon, ginger powder, and a couple drops of vanilla stevia. I still felt like I wanted bigger "lumps" and since I had been using the fine shred coconut, I changed it to medium shred and now I think I have perfected it to my own pleasing :) Thank you again for your wonderful idea and fantastic site!
    Reply

  19. This is a delicious recipe! Added frozen banana chucks, vanilla, and flax seeds after it was cooked. Mashed banana in and OMG this was amazing! Will definitely make again. Thanks for sharing!
    Reply

  20. This is an AWESOME recipe! Made it this morning and added cinnamon, walnuts, cacoa nibs, and some Maple-Vanilla Coco-nut butter from YouFresh Naturals. Yum!!
    Reply

  21. This recipe is making me feel like going grain free is no long3r a cross to bear. I am a former oatmeal addict and ky whole being thanks u for this. You are a grain free godsend. How do u innovatively come up with these recipes? Did I mention I love you? Lol
    Reply

  23. Wow! I love all things coconut, so had to try this and really pleased with the result! It was a bit on the runny side, so next time will use 1/3 cup water and see if it needs more. I toasted a tablespoon almond flour to go in, then added a teaspoon coconut oil and 2 teaspoons maple syrup before serving - perfection!! Thanks for the recipe
    Reply

  25. Tried this recipe today and I too had problems with it not thickening up. I added in 2 extra tsp. of coconut flour, but am not sure how long I was supposed to cook it to allow for thickening. Could you please elaborate? The consistency was thicker than milk but too liquidy for oatmeal. I will try again with less liquid.
    Reply

  26. Begone boring oats…. I just made this. It rocked my world. When it was just about to the right constancy, I added three beaten egg whites and boiled it down to consistency again. This bumped up the protein and I have never been so FULL for so few delicious calories. Life changing satiety. Thank you!
    Reply

  28. Great recipe! I doubled the mixture because it wasn't going to be enough for me. I used 1/2 cup unsweetened shredded coconut from a plain brand at our local major grocery retailer, 1.5 cups of unsweetended almond milk, about 1/2 cup of water and 2 tbsp of coconut flour. It doesn't take long to "toast" the coconut, and I added a 1/8 teaspoon of guar to make it thicken a little more. I split the result into 3, and to one portion, I added about 1 tsp of cocoa powder and 1/2 a pinch of Stevia (i.e. a very small amount). That turned out great. To one I added a similar amount of cinnamon and Stevia.. not so great but it might be a case of having the right amount. To the last portion I added 1/4 teaspoon of vanilla extract and 1/2 a pinch of Stevia.. Awesome!!
    Reply

  29. Hey Kelly Why would you make a low-carb recipe also low fat? especially when it comes to coconut, where the fat is the healthiest part.... I think this recipe is wonderful but it needs all its fat with it ;)
    Reply

  30. This recipe looks delicious AND it fits the paleo autoimmune protocol (a rare thing). So, thank you! I host a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. You just click the blue button at the bottom of the post to add your recipe, and readers will be directed back to your blog to read it: http://www.phoenixhelix.com/2014/08/13/paleo-aip-recipe-roundtable-38/
    Reply

  31. Mine came out very watery too. I modified the recipe by mixing the toasted coconut with 2 Tbsp of the coconut flour and 1 Tbsp ground flax. Then I poured my failed batch into the mixture and it instantly thickened up to a porridge like consistency. After it was done I added 1/2 tsp maple extract. Haven't tried it yet but if I like it, I will add my liquid last from now on.
    Reply

  33. Mine also came out extremely watery, even when I continued to add additional coconut flour. I ended up tossing my first batch and using 1/2 cup coconut, 1-1/3 cup almond milk, omitted the water. I used 2 tablespoons coconut flour, and added some vanilla extract. I also added at the end 1 T chia seeds which soaked up a lot of the liquid. I will probably use 1/4 cup coconut and the 2/3 cup almond milk next time, omitting the water. I will use about 1 T coconut flour and 1 T chia seeds to add fiber. With tweaking I feel like this can be great! Thanks! I love my oatmeal and have missed it!
    Reply

  34. Ok only came across this recipe a few days ago, made it for breakfast this morning with only 1/3c of water as not too keen on hot "porridges" but was pleasantly surprised. Loved it, added 1T of homemade chia berry jam. YUMMY! thank you!
    Reply

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