There’s close to a million variations on oatmeal swirling around out there in the blog world. It’s like an art form and a game all wrapped into a warm bowl of carbs. How many days straight can you go never repeating the exact same oatmeal combination?
Grain free oatmeal has been my jam lately. I’ve been basing the basic recipe off my coconut flour “oatmeal” and playing around with different combinations. Today I bring you my new favorite… pumpkin chocolate chip “oatmeal”; a creamy, slightly sweet, fall comfort breakfast without grains, dairy, or sugar. This time I added in coconut chips to give it a more oatmeal-like chewiness.
Paleo Pumpkin Chocolate Chip “Oatmeal”
Makes 1 large, voluminous serving!
1/4 cup Coconut Flour
1/4 cup canned coconut milk
1/3 cup canned pumpkin
1/3 cup coconut chips (optional but gives it and oatmeal like texture)
1/2 square of unsweetened baker’s chocolate
Salt, cinnamon, vanilla extract
In a pot over medium heat combine the coconut flour, coconut milk, water, and thinly sliced 1/2 banana. Stir constantly until everything is combined and banana is broken up (~2 minutes). Crack the egg in and whisk until cooked and fully incorporated. Turn heat to low and stir in pumpkin, coconut chips, salt, cinnamon and vanilla.
Remove from heat and break up the unsweetened chocolate with a knife and sprinkle over the bowl and stir in. Serve warm with a dollop of coconut milk is desired. If you prefer a sweeter oatmeal you can use a full banana or add a sweetener of choice.