N'oatmeal Breakfast Bowl (grain free, fruit sweetened, dairy free, #vegan, #paleo)

Taking a moment at the end of the day to bring you this sweet little bit of a breakfast recipe/strategy. Sunday is Olympic Lifting day at my Crossfit box, which means one and a half hours of strength, skill and metcon work instead of the usual one. #win Without pausing for a shower(!) I headed north under the Bay for my first visit to the Berkeley gem Mission:Heirloom in time to enjoy grass-fed, organic, chemical-free (auto-immune-compliant) food, conceptualized with playful care and executed with fresh, local, inventive, seasonal ingredients.

I sat down in the cafe’s edible garden with co-owner Yrmis, Natasha of The Feisty Kitchen and Dr. Jolene Brighten (both Instagram friends turning simply friends) for a luxurious lunch. If Mission:Heirloom is the future of nourishing, sustainable eating, it’ll be a delicious one. The meal finished with giggles and a group selfie, and I can’t wait to go back for another enjoyable meal soon… 

This n’oatmeal (not oatmeal) breakfast bowl recipe seems a fitting finale to my day full of fitness, fresh food and friends… not least because the basic variation is autoimmune-paleo compliant! When I want something that isn’t an egg for breakfast, I enjoy different versions of this n’oatmeal breakfast bowl because it’s quick, purty, easy, filling, sweetened only with fruit, can be served warm or cold, and is a blank canvas on which to play play PLAY with the toppings of your choice! If that doesn’t recommend it to ya, I don’t know what will. You have to be a fan of coconut, true, but if you are (and especially if your belly happens to be sensitive to grains, nuts, or eggs) then this little breakfast is a great card to play. 

N'oatmeal Breakfast Bowl (grain free, fruit sweetened, dairy free, #vegan, #paleo)

N'Oatmeal Breakfast Bowl

Prep Time 5 mins
Total Time 5 mins
Yields 2

This quick substitute for oatmeal is fruit-sweetened, infinitely customizable, and can be served warm or cold.


  • 1 cup shredded coconut
  • 1 banana
  • 1 tsp cinnamon
  • 1/2 cup butternut squash purée
  • 1/2 cup coconut milk
  • Pinch salt


  1. Puree the ingredients in a food processor until combined but the texture of the shredded coconut remains.
  2. Spoon into serving bowls and enjoy with toppings of choice (options include melted chocolate or cacao nibs, chopped fruit or berries, crushed nuts and seeds, bee pollen).


4.1 rating
9 reviews
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