This Low Carb “Oatmeal” is actually oat free, but it tastes just like the real thing! It’s a hearty, delicious breakfast that’s super satisfying and can be ready in just 15 minutes.
Oatmeal has long been considered a healthy and nutritious way to start your day. However, while oats are high in fiber and have a low glycemic index, they are quite high in carbohydrates.
This means they aren’t a great fit for a low-carb or keto diet.
But that doesn’t mean that anyone following a low carb way of eating has to give up this hearty breakfast. Instead, they can enjoy a delicious bowl of low carb oatmeal!
Actually, since this recipe is made entirely without oats, it’s probably better to call it “noatmeal” instead. 🙂
In my opinion, this recipe tastes better than the real thing, Plus, it’s packed full of flavor and nutrition! It’s a great way to start the day while avoiding a blood sugar spike and stabilizing your blood sugars throughout the morning.
Not to mention, it’s simply delicious!
How to make low carb oatmeal (or “noatmeal”)
If you enjoy the routine of making regular oatmeal, then I have good news for you: this recipe uses almost the exact same process! You’ll bring all the ingredients together in a pot until nice and thick, then serve with your desired toppings.
Step 1: Add the almond flour, coconut flour, flax seed powder, chia seeds, and ground cinnamon to a mixing bowl. Whisk together until well-combined.
Step 2: Transfer the dry ingredients to a pot over medium heat. Add the stevia drops, almond milk, and vanilla extract, then stir well.
Step 3: Cook the oatmeal for 3 – 5 minutes until it’s warmed through and starting to thicken. Remove from the heat and taste, adding salt if desired.
Step 4: Serve the oatmeal warm with your desired low carb toppings.
This thick, hearty breakfast is ready in less than 15 minutes! I like to top mine with fresh berries, nuts, and seeds for added crunch and flavor while still keeping the overall meal low in carbs.
Choosing your toppings
The toppings for your low carb oatmeal are entirely up to you!
You can keep it super simple with fresh fruit, coconut flakes, and nuts for a tasty little bowl. Or, you can go the other route and make it an indulgent bowl with your favorite sweet toppings!
Keep in mind that the majority of the carbs in this dish will come from the toppings you use. So even if you’re indulging, I would recommend sticking to toppings like cacao nibs or sugar-free chocolate chips to make sure you don’t accidentally spike your blood sugar more than you intended.
Substituting ingredients
There are plenty of variations for this recipe if you find that you’re out of any of the ingredients.
Don’t have chia seeds on hand? Swap them out for hemp seeds, sunflower seeds, or pumpkin seeds!
For a rich, decadent bowl of comfort, substitute some or all of the almond milk for coconut cream (the kind that comes in a can). This will add fat and calories, but it will be incredibly delicious and indulgent.
You can also feel free to swap out the cinnamon for another spice, or simply omit it all together!
I strongly recommend adding a bit of salt to your noatmeal when you remove it from heat. Salt is an incredible flavor enhancer, so if your dish is tasting at all bland, be sure to add a pinch or two.
Storage
Any extra low carb oatmeal can be stored in an airtight container in the refrigerator for up to 3 days.
This means that breakfast will be as easy as opening the refrigerator and getting yourself a spoon!
Other healthy low-carb breakfast recipes
Looking for more healthy, delicious ways to start your day the right way? Check out a few of these popular breakfast recipes:
You can also read this roundup I created of low-carb breakfast ideas for diabetics for even more great breakfast inspiration!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
15 Minute Low-Carb Oatmeal
Ingredients
- 1/2 cup almond flour
- 4 tablespoon coconut flour
- 2 tablespoon flax meal
- 2 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- 10 – 15 drops liquid Stevia
- 1 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- salt to taste
Instructions
- Add the almond flour, coconut flour, flax seed powder, chia seeds, and ground cinnamon to a mixing bowl. Whisk together until well-combined.
- Transfer the dry ingredients to a pot over medium heat. Add the stevia drops, almond milk, and vanilla extract, then stir well.
- Cook the oatmeal for 3 – 5 minutes until it’s warmed through and starting to thicken. Remove from the heat and taste, adding salt if desired.
- Serve the oatmeal warm with your desired low carb toppings.
Thank you for the recipe. The “oatmeal” was very satisfying…I could really taste the cinnamon and vanilla, and there was just the right amount of sweetness.
Can the leftovers be eaten cold like overnight oats?
They could, I’m not sure if it will taste as well though
Can I skip the coconut flour completely and just use almond flour?
It does have a slightly different texture so I’m not sure how well it would work. If you do, I’d start with 2 TBSP flour rather than 4 and assess the consistency
Delish! Thank u sooo much!! 😀🙏🙏🙏
This “non-oatmeal” turned out great and didn’t spike my blood sugar (gratefully)!! The only downside was that when I printed it for 1 serving, the nutritional information still came up for 2 servings. Do you generally eat the 2 servings instead of 1? Thanks for a great breakfast idea!
Hi Christie, glad you liked the recipe. The nutrition info is always for one serving so it doesn’t change when you change the number of servings.
Helloo dear
Can type1diabetic take quacker oats in breakfast with nuts as my hba1c is 9 will u plzz suggest some more diet meals for me
Thank u
If you dose your insulin correctly you can. That means taking the right dose (for you) and at the right time (you might have to pre-bolus). Discuss your carb ratio with your medical team and you can also learn more about it here: https://diabetesstrong.com/insulin-to-carb-ratios/
You can find more recipes here: https://diabetesstrong.com/recipes/
This looks great, will give it a try it. Just double-checking: is the almond flour supposed to be just ground almonds or the de-oiled kind?
We just used regular almond flour (straight-up ground almonds). I’ve never worked with a de-oiled version, is that any good?
Well, i tried in both ways 🙂 it is good and holded together also without flaxseeds powder, but with flaxseeds powder it is perfect. And most important the bloodsugar stays low. I love it. Thank You!
What can you used instead of stevia?
If you don’t want any blood sugar impact you can use Stevia, Monkfruit or artificial sweeteners (Read more here: https://diabetesstrong.com/how-natural-artificial-sweeteners-affect-blood-sugar/). If you don’t care about the carbohydrate content you can use any sugar product
This was quite good!! I used a sprinkle of swerve instead of stevia and topped with toasted pecans and coconut and a few tablespoons of blueberries 😃
But what if i make it without flax seeds powder? I just don’t have these and i want to make the breakfast now 🙂 Is it ok or do i have to add something else instead?
It might work, might. Flaxseeds aids, almost like eggs, in making the porridge hold together. If you do try it please let us know if it works
Very useful recipe, Oats are rich with fiber and useful for breakfast
The recipe is delicious—but it doesn’t have oats in it. 😉
Exactly! That’s why we describe is as “oatmeal” or non-oats 😉