My Favorite Noatmeal (aka Low-Carb Oat-Free Porridge) is a hearty warm breakfast that can be made on the stovetop or in the microwave for a healthy, quick breakfast that only has 2 g net carbs per serving.
Like many of us, I’m a creature of habit who craves routine. I get up, make coffee and a quick breakfast, and get to work early before breaking for my mid-morning workout. Routine keeps us centered, but the downside to this is that I’m prone to falling into eating ruts, particularly with breakfast.
Seasonal fruit with yogurt is a long-time favorite, and cottage cheese and fruit is another mainstay. Sometimes a toasted slice of my favorite paleo bread, or occasionally homemade granola. Eggs are rare for me at breakfast, although they’re a favorite for lunch.
I also enjoy a hot breakfast of some kind of porridge…it always reminds me of mornings as a kid when my mom would make oatmeal for my sister and I. My mom’s favorite way to eat it was topped with a pat of butter and a sprinkle of brown sugar, and in turn, this became mine and my sister’s favorite way to eat it as well.
Oatmeal is still one of my favorites, but lately I’ve been cutting back a little on carbs and even dabbling in keto (aka nutritional ketosis) recipes (so heads-up, you can probably expect to see a couple more of them here soon). One of my favorites that I’ve come across, which seems to be huge in the keto world (at least, I’ve noticed it a lot on Pinterest and Instagram when searching for keto recipe ideas), is something called “noatmeal”, which is nothing more than oat-free porridge. (Truth be told, it very much reminds me of paleo cream of wheat-style porridge that I’ve been making for years now.)
My version of “noatmeal” is full of healthy fats and fiber, with 15 grams of vegan protein and just 2 grams of net carbs per serving! (Remember, net carbs are calculated by subtracting the grams of fiber from the grams of carbohydrates.) For the sake of comparison, compare those nutritional stats with a serving of old-fashioned rolled oats, which has about 27 grams of net carbs and only about 7 grams of protein per serving! (Side Note: There is absolutely nothing wrong with oatmeal, in fact I thoroughly enjoy it as a heart-healthy whole grain. My only point is that a bowl of regular oatmeal isn’t low-carb and doesn’t contain as much protein as this “noatmeal”.)
You can cook this either on the stovetop or in the microwave (I give instructions for both in the recipe below). I like to pre-mix several batches of this recipe (adding everything except the water and vanilla) and store each serving in a small glass bowl in the pantry so that this literally comes together in minutes on busy weekday mornings. You can also pre-mix the recipe, pack it up, and microwave it at work for a quick, delicious breakfast at your desk!
A bowl of this keeps me satisfied until lunchtime, even with a mid-morning workout. And maybe the best part about this recipe is that there are endless ways you can change it up (several variations are pictured in this post), so it never gets boring. I have to say, I don’t mind falling into a breakfast rut with this.
- Yields: 1 serving
- Serving size: whole recipe
- Calories: 334
- Fat: 29
- Saturated fat: 7
- Trans fat: 0
- Carbohydrates: 14
- Sugar: 1
- Sodium: 158
- Fiber: 12
- Protein: 15
- Cholesterol: 0
- 1/2 cup (120 ml) water (see Note)
- 2 tablespoons hemp hearts
- 2 tablespoons almond flour
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon flaxseed meal
- 1 tablespoon chia seeds
- 1/4 teaspoon granulated stevia (or any kind of sweetener you like, to taste)
- 1 pinch sea salt
- 1/2 teaspoon pure vanilla extract
- Stovetop Method: Add all ingredients except the vanilla to a small saucepan over low heat. Cook until thickened, stirring constantly, about 3 to 5 minutes; stir in the vanilla. Serve warm.
- Microwave Method: Add all ingredients except the vanilla to a large cereal bowl that’s microwave-safe. Microwave on high until thickened, about 2 minutes; stir in the vanilla. Serve warm.
Products I use: For this recipe I use Bob’s Red Mill hemp hearts, almond flour, shredded coconut, flaxseed meal, and chia seeds.
Mango Cardamom: Add 1/4 teaspoon ground cardamom to the noatmeal; top with 1/4 cup mango puree.
Maple Walnut: Top with 1 teaspoon maple syrup and 1 tablespoon chopped walnuts.
Blueberry Pie: Add 1/4 teaspoon ground cinnamon; stir in 1/3 cup blueberries (fresh or frozen) right before serving.
Cinnamon Brown Sugar: Add 1/2 teaspoon ground cinnamon; top with 1 pat grass-fed butter and 1/2 teaspoon coconut sugar.
Pina Colada: Top with 1/3 cup cubed fresh pineapple and 1 tablespoon unsweetened shredded coconut.
Almond Joy: Top with 1 tablespoon chocolate chips, 1 tablespoon chopped toasted almonds, and 1 tablespoon unsweetened shredded coconut.