Pumpkin Spice “Overnight Oats” – Paleo, Vegan, Grain-free, Keto-Friendly, Plant-based

20190910_091059.jpgThis breakfast idea came about after I decided to make flaxseed meal a part of my daily diet.  Flaxseed is incredibly loaded with nutrients, fiber, omega 3’s, and lignans, which may lower risk of cancer, especially breast cancer.  When I eat them regularly, they improve my skin and balance my cycles.  The only issue is – while they taste ok, the flavor isn’t exactly crave-worthy.

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So, this easy porridge came to be!  It is the paleo/vegan equivalent of overnight oats…without the oats or the overnight part.

In a bowl, I mix together freshly ground flaxseed meal, coconut flour, shredded coconut and pumpkin pie spice.

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I slowly stir in almond milk and it begins to thicken into an oatmeal-like cereal.  To sweeten this, I blend a date with a few cashews and some hot water.  I pour this thick creamy concoction over the porridge.  You could also sweeten with 1 T. of honey, maple syrup, or a few drops of stevia, or even just throw a big handful or raisins in there and skip the cashew/date soaking and blending step.  Whatever you have time for in the mornings!

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And you can top it however you like – with raisins, fresh apples, nuts, more shredded coconut, dried fruits, fresh fruits, pumpkin puree, yogurt.  To make it Keto-friendly, skip the dried fruit and top with pecans, walnuts and almonds.  You can also replace the almond milk with full-fat coconut milk.

This little bowl of porridge contains over 10 grams of fiber and 8 grams of protein, and depending in how you top it you can sneak in even more.  The pumpkin spice flavor is decadent with the coconut and puts me in the mood for fall!

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Pumpkin Spice Porridge

1 T. raw cashews or walnuts

1 date (omit for Keto)

1/4 c. boiling water

1 T. flaxseed meal

2 T. coconut flour

2 T. shredded, unsweetened coconut

2/3 c. unsweetened almond milk or full fat canned coconut milk

Toppings: nuts, seeds, fruit, dried fruit, yogurt, coconut cream, pumpkin puree

 

Combine the cashews, dates and boiling water in a small bowl.  Let sit while you prepare the rest.

In another bowl, stir together the flaxseed meal, coconut flour, coconut shreds and almond milk.  It will thicken as you stir.  Continue to mix until it is all combined.

Place the date/cashew mixture into a blender and blend until smooth and creamy.  Some chunkiness is okay if you don’t have a high speed machine. ( You can also skip this completely and sweeten your porridge as you like, or add no sweetener at all).

Pour the date/cashew milk over the porridge. Stir to combine.  Top with desired toppings and serve.

Serves 1

OPTIONAL: This porridge is cold, like overnight oats from the fridge.  If you want a hot cereal, warm the almond milk before stirring into the porridge.

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