Mocha Latte Baked Noatmeal
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
2
Prep Time
5 minutes
Cook Time
20 minutes
Calories
595
Our Baked Noatmeal puts a Primal and Paleo spin on the baked oatmeal trend. Instead of grains, noatmeal uses ground nuts or seeds combined with whey protein powder (or collagen peptides) and fixings to create a cozy, comforting dish.
Ingredients
1/2 cup macadamia nuts, unsalted
1/2 cup cashews, unsalted
Pinch of sea salt
2 dates
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1/2 tsp. pure vanilla extract
1/2 cup coconut milk
1 tsp. cocoa powder, unsweetened, plus a pinch more for dusting
1/4 tsp. espresso powder
1/4 tsp. granulated monk fruit, optional
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Primal Kitchen Avocado Oil Spray
1 can coconut cream
½ tsp. granulated monk fruit, if desired
½ tsp. pure vanilla extract
To make the noatmeal:
To make the coconut whipped cream:
Directions
Preheat the oven to 350ºF.
Spray an oven-safe dish with Avocado Oil Spray and set aside.
Add nuts, salt, and dates to a high-speed blender or food processor. Pulse until the nuts and dates are chopped.
Add the whey protein powder (or collagen), vanilla extract, coconut milk, cocoa, and espresso powders, and monk fruit to the blender. Blend until mostly smooth.
Pour noatmeal into the oven-safe dish and bake for 20 minutes.
While the noatmeal is baking, make the coconut whipped cream.
Remove the coconut cream from the refrigerator and open it. Scoop the solid coconut cream into a large bowl (do not stir the water with the solid cream at the top of the can). Add monk fruit and vanilla extract.
Use handheld beaters or a stand mixer to whip the coconut cream for one minute.
Top with two tablespoons of coconut whipped cream. Sprinkle with cocoa powder.
Recipe Note
- For softer, plumper noatmeal, soak the nuts in a large container of water overnight, then dry them before making this recipe.
- Nutrition info calculated using Cronometer.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 595
- Carbs
- 35 grams
- Fat
- 48 grams
- Protein
- 15 grams
Trending on social media a hot minute ago, baked oatmeal combines quick-cooking oats with fruit, nuts, chocolate, and sweeteners—all pulsed in a high-speed blender until the mixture becomes a soft batter. Pour it into an ovenproof dish, bake, and voila! A muffin-like treat that tastes better than oatmeal has the right to.
But what if you're going keto? The good news is that you don't have to forgo this viral sensation. Made with soaked nuts and protein powder, noatmeal (no + oatmeal) offers a Primal, Paleo, keto-friendly alternative to traditional baked oats.
Even without the coconut cream crown on top, our baked noatmeal turns out tender, lightly sweet, and tasting a lot like a mocha latte made with cashew or coconut milk. The espresso powder gives it a gentle bite that accentuates the earthy undertones of cocoa. Check out the video below and see for yourself!
How to Customize Baked Noatmeal
Our baked noatmeal recipe is forgiving and exceptionally easy to personalize. Here's some inspiration for putting your own spin on this delicious breakfast:
- Vary the nuts used. Swap cashews for almonds. Add peanut instead of ritzy macadamias. Make a bougie brunch and combine hazelnuts and pecans with melted dark chocolate.
- Add seeds. Toss in a tablespoon of chia seeds, hemp hearts, or flaxseed. Sprinkle in sunflower and pumpkin seeds after the other nuts get pulverized to add crunchy texture.
- Change the flavor with fruit. Top with sliced fruit or fresh berries. Stir blueberries, diced apples, or mashed banana into the batter before baking. Or, try a small handful of freeze-dried fruit as a topping.
- Switch up the coconut. Top with regular whipped cream if you can tolerate dairy. Or, instead of whipped cream, top with two tablespoons of coconut, Greek, or plain yogurt.
- Top it off. Drizzle with melted dark chocolate, nut butter, or fruit spread.
- Add texture. Sprinkle with mini chocolate chips, toasted coconut, or unsweetened dried or fresh fruit.
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