It’s a rainy winter morning here in San Francisco, so I crafted this Creamy Coconut Blackberry N’Oatmeal to bring a bit of early springtime color and sweetness to the day. I have been giving some thought to more meatless recipes here on Fresh Planet Flavor in the past few weeks… If you’re looking for an alternative to eggs in the morning, try this Creamy Coconut Blackberry N’Oatmeal instead.
Since beginning to evaluate animal protein production alternatives that may even prove to be environmentally sustainable (see my posts on carbon-farmed meat Part I and Part II), inexpensive, industrial, widely-available, conventional meat is increasingly a no-go for me. I buy ethical animal protein when I can access it, and increasingly rely on meatless meals otherwise.
Enter this Creamy Coconut Blackberry N’Oatmeal. This is isn’t the first n’oatmeal (“not oatmeal”) recipe that I have created, here are a few more of my n’oatmeal recipes if you love n’oatmeal as much as I do:
- Banana Cream Pie N’Oatmeal
- Blueberry Baked N’Oatmeal
- Pumpkin Cinnamon Roll N’Oatmeal
- N’Oatmeal Breakfast Bowl
Simple n’oatmeal like this can be prepared in the evening from whatever ingredients are available: shredded coconut, nuts, chia seeds, nut milk, plant-based yogurt, and fruit. During busy mornings, it’s a relief to have breakfast ready in the fridge. This recipe keeps very well and can be doubled or tripled to be enjoyed throughout the week.
Besides being quick and easy to make, I love this Creamy Coconut Blackberry N’Oatmeal in particular because it is low-sugar, low-carb, filling, and a beautiful blackberry color. Below, it is topped simply with more nuts. The photo isn’t perfect, but it shows the texture and color (very similar to oatmeal with berries stirred into it):
. . . but feel free to mix-in/top it with all of the things you regularly like in and on oatmeal!
- 1 cup plant-based yogurt (unsweetened)
- 1/2 cup shredded coconut
- 1/2 cup finely-chopped pecans
- 3 tbsp chia seeds
- Pinch of salt
- Two scant handful fresh blackberries
- For topping: nut milk, freeze-dried raspberries, more chopped pecans, edible flowers (optional)
- Mix all ingredients together in a bowl.
- Cover the bowl and put in the fridge overnight or for at least 30 minutes.
- When ready to eat, mix the n’oats well and add the toppings of your choice.