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Recipe of the Week: Gluten/Grain Free “Oatmeal”

This is a great breakfast substitution for those who like to eat oatmeal. While oatmeal is naturally gluten-free, it is often contaminated during processing. Even if you get gluten-free oatmeal, we still fight a battle of properly fueling the body. Oatmeal is almost entirely carbohydrate and very seldom do people eat other things with oatmeal to balance the meal out. This leads to large fluctuations in blood sugar causing fat storage and a shortened period of satiety.

The breakdown of nutrients in this recipe will keep you full and satisfied while also keeping your blood sugar levels steady. If you are an athlete or active in the early part of your day, adding things like berries and/or yogurt will help get you a few more grams of carbohydrate to replenish the glucose (carbohydrate) you use during exercise.


Makes 2 Servings
1/4 cup walnuts (any nuts will work)
1/4 cup pecans
2 tbsp. ground flax seed
1tbsp chia seeds
1/2 – 1 tsp. ground cinnamon
1/2 – 1 tsp. nutmeg
1 over ripe banana, mashed
3 eggs
1/2 cup unsweetened almond milk (add more if desired) Optional toppings:
1/4 cup yogurt or kefir
1/4 cup of fresh berries
2 tsp. pumpkin seeds


  1. Add walnuts, pecans, flax seed, chia seeds and spices to a food processor and pulse mixture to a coarse grain (make sure to stop before it is ground into a powder). Set aside.
  2. Whisk together eggs and almond milk until the consistency thickens and becomes a loose custard.
  3. Add the mashed banana to the custard, Mix well.
  4. Stir in the course nut mixture.
  5. In a medium saucepan, warm the mixture on the stove until the “oatmeal” reaches the desired consistency and the whisked eggs look firm as though cooked; this should only take about 5 minutes. Stir frequently. More almond milk can be added to alter consistency.
  6. Serve and add optional toppings as desired.
Nutrient Breakdown
Serving size: 1 bowl
Total Calories: 383
Fat: 25 grams
Protein: 16.5 grams
Carbohydrate: 23 grams

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