As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, view our disclosure policy for details.
Last updated on October 8th, 2019 at 02:58 am
This Low Carb Oatmeal is the perfect comfort breakfast on a cold or rainy day!
What is Paleo Oatmeal?
Have you ever heard of noatmeal? It’s a version of paleo oatmeal that doesn’t actually use any oats! It’s perfect if you’re following a paleo diet or a low carb one. Instead of using oats, chia seeds are used to create a pudding alongside different nuts and seeds.
Chia puddings are as easy to make, but you usually wouldn’t cook the pudding down like this recipe. For example, my recipe for a Paleo Chia Pudding simply uses chia seeds and almond milk that sit in the fridge overnight.
My favourite oatmeal flavours have always been maple or apple cinnamon so I decided to recreate my favourite recipe using paleo friendly ingredients. The best thing about paleo oatmeal is that you can customize it any way you want, use any kind of nuts or seeds and use any kind of nut milk you like. I’m a big fan of almond milk, but cashew milk would be an even better choice if you don’t keep too much attention to carbs.
The best part about Cinnamon Oatmeal
When I first made low carb oatmeal, I had just added random nuts to my chia pudding and noticed that pecans would really go well with maple and cinnamon flavouring. I decided to cook the chia pudding instead of just leaving it in the fridge all night because I wanted the nuts and seeds to really absorb the maple and cinnamon flavoured almond milk. Also, boiling the nuts assures they become soft, but still have a little bit of crunch in them just like the real deal.
You can top this low carb oatmeal with any kind of fruit you want, I chose blackberries for their low carb count but also because I had recently found some at Costco. If you want to step up your game with this oatmeal, you could even turn it into a parfait! Just like this Chocolate Raspberry Chia Parfait, add some nut butter or Sugar Free Nutella to a glass and top with this oat meal when cooled down!
How to prepare Keto Oatmeal
It’s actually really hard for me to decide which version I prefer because every day I feel like I prefer a different version. This low carb oatmeal recipe can be eaten either hot or cold. It all depends on your mood and patience in the morning.
Whenever I’m rushed, then I usually eat it cold with some fresh berries on top, but if I have time in the morning, then i’ll heat it up in the microwave alongside some frozen fruit.
My favourite way to prepare this keto oatmeal is to cook the chia seeds and nuts in a pot until considerably thickened down. However, you could just add all of the ingredients to a large Tupperware and place it in the fridge over night. You’d just need to mix and stir everything before serving! You can use any type of liquid you want, from almond milk to coconut milk, it’s guaranteed to taste amazing.
I have had a couple of readers test out whether this cinnamon oatmeal would work in the crockpot and it does! It does become more crunchy and has less liquid, but they said that it turned out perfectly!
Maple Low Carb Oatmeal
- Add the walnuts, pecans and sunflower seeds to a food processor and pulse a few times to crumble them up.
- In a large pot, add all of the ingredients. Put on low and simmer for a good 20-30 minutes, stirring, until the chia seeds have absorbed most of the liquid. Don't forget to stir as the seeds can stick to your pot at the bottom!
- When the oatmeal has thickened, turn off the heat and serve hot. You can also let it cool down and store it in the fridge for your breakfast the next day.
- Serve with fresh fruits and any other desired toppings.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.
Shares are very much appreciated, just make sure to share a link and not a screenshot.
Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.