Oatless Oatmeal (with Zucchini!)

Made with egg whites, ground flaxseed and almond milk, this recipe for oatless oatmeal is a nutritious and tasty alternative to traditional oatmeal for those who may be gluten-free, Paleo or simply looking for a satisfying high-protein breakfast.

Gluten Free Paleo Oatless Oatmeal Recipe

Are there any other Cream of Wheat fans out there? Cream of Wheat is a type of breakfast porridge made from wheat with an appearance and consistency very similar to grits. The flavor is quite mild, making it perfect for loading up with your favorite fresh berries, chopped nuts or creamy nut butter. Cream of Wheat and the little packets of flavored oatmeal were two of my favorite breakfasts when I was in high school. (Okay, Toaster Strudels were, too… with an extra icing packet, of course.)

For some reason my love for Cream of Wheat seemed to die when I went off to college. I never bought it after high school and never really thought about it much until this little gem of a recipe came into my life and reminded me of a sweeter (and healthier!) version of my childhood favorite.

Paleo Oatmeal Recipe

If you guys happened to read PBF a year or two ago, you may remember me falling in love with a recipe for oatless oatmeal. I have absolutely nothing against traditional oatmeal but love the way the oatless version seems to keep me feeling satisfied for longer thanks to an extra punch of protein from egg whites and a dose of healthy fats from ground flaxseed.

The other day, in an effort to break out of my all-frittatas-all-time habit (which I’m still totally loving, by the way), I decided to incorporate a little more variety into my morning meal in the form of my old favorite oatless oatmeal. When I shared a past oatmeal recipe on the blog (I think it was my three-minute egg white oatmeal?), Chelsea chimed in and encouraged me to add zucchini to the mix for an extra punch of nutrition.

grated zucchini

Chelsea swore I wouldn’t be able to taste the zucchini and I decided to give it a go in my favorite oatless oatmeal recipe. The verdict? It was fantastic and totally undetectable. Heck yes!

Paleo Oatless Oatmeal - Gluten Free

Oatless Oatmeal

Recipe adapted from Joelle’s Paleo Oatmeal

Makes one large, voluminous serving

Ingredients

  • 3/4 cup egg whites (I use egg whites from a carton)
  • 3/4 cup unsweetened vanilla almond milk
  • 1 1/2 tablespoon ground flaxseed
  • 1/2 large (very ripe) banana, mashed
  • 1/2 zucchini, grated
  • 1/2 teaspoon cinnamon

Directions

  1. Combine mashed banana and zucchini in a small bowl. Set aside.
  2. Combine egg whites and almond milk in a small saucepan and stir with a spatula over medium heat. Add flaxseed and continue stirring until mixture begins to slightly thicken. Make sure to use the spatula to continually scrape the sides of the saucepan so mixture doesn’t adhere to the pan.
  3. Add banana-zucchini mixture and stir constantly as oatless oatmeal begins to thicken. (Do not walk away!) Add cinnamon, reduce heat and continue to stir until oatless oatmeal reaches desired level of thickness.
  4. Top with desired toppings (berries, nuts, nut butter, unsweetened coconut) and enjoy!

Paleo Oatless Oatmeal

This oatless oatmeal recipe is a great one to try if you’re looking for a voluminous, satisfying breakfast similar to oatmeal, but happen to be following a gluten-free or Paleo diet. It’s naturally sweet thanks to the banana and the consistency is very similar to Cream of Wheat thanks to the egg whites and ground flaxseed. (Side note: Do not leave the ground flaxseed out of this one! It’s key and must be ground!) I love topping my oatless oatmeal with peanut butter, fresh blueberries, unsweetened coconut and cacao nibs, but you can obviously play around with your favorite toppings and make it your own.

If you decide to give this one a try, I hope you love this recipe as much as I do!

More Oatmeal/Oatmeal-Inspired Recipes

Comments

  1. Allison says

    Can you sub anything for the banana? I’m allergic. I used to love the first oatless oatmeal, but it was a bowl of that that “helped” me discover my allergy. Been missing it ever since!

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  2. says

    I am following a Paleo template about 90% of the time these days. I love variety instead of just eggs and sausage/bacon/veggies for breakfast. I’ll give this a whirl sometime, but with a whole egg, since I never have egg whites in the house. Sounds delicious!

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  3. Kim from MN says

    Oh my gosh I am SO excited about this!! I can’t wait to try it, and I have NEVER thought about adding a veggie to my oatmeal – whaaat? Yet it all makes sense. Zucchini bread doesn’t taste like a veggie, so why not this? SO excited! I have been a huge fan of your recipes for ages, and make them all the time, so thanks a bunch for this. I’m adding it to my protein pinterest board. Thanks!

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  4. Kaci says

    I tried this recipe and love it.
    Do you have to have the banana to thicken it up? I was wondering about adding in sausage and cheese to make it a savory dish.

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  5. Emily says

    Kinda like the question above… What about meal prep? Think they can be frozen into muffin tins and get reheated the morning of for a quick and easy breakfast?

    Thanks girl! LOVE all the Chase updates:) I’m always thinking “what a sweet family” 🙂

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  6. Sara says

    I made this tonight for tomorrow’s breakfast. While heating the almond milk and egg whites, it seemed like the almond milk curdled? I was stirring it and it went suddenly from thickening to looking like curdled milk or egg drop soupish. Ideas? Thanks!

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    • says

      Hmmm… I would initially think it just needs to be stirred more continuously or maybe lower the heat a bit so the eggs don’t have time to cook by themselves while you’re stirring?

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  7. camber says

    Thank you Thank you Thank you! Yay for breaking up monotony. This was delicious and filling! 2 of my kids ate it also! This was exactly what I needed today!

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  8. Alissa says

    Is this recipe good reheated? There’s only two of us in the house so could it be eaten for multiple days or it only good for the one day?

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  9. says

    Hey! I am so pumped about finding this recipe. Question – I just purchased a bunch of small zucchinis. You mentioned that you used 1/2 zucchini grated but do you know approximately the measuring of a 1/2 zucchini grated? should i be looking for half a cup?

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    • says

      Hi Fran!! I’m not sure, as the amount of grated zucchini produced by a zucchini will definitely vary depending on size. In general terms, I think around 1/2 of a large zucchini usually ended up giving me about 1/2 cup of grated zucchini. I really hope this helps!!

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