Cinnamon Nut “Oats” Bowl

Gluten-free, Grain-free, Low-FODMAP, Paleo, Raw, Vegan


This breakfast bowl is similar to the Quinoa “Oatmeal” and Grain-free Porridge recipes, except this version is modeled after a Buddha Bowl, in which all elements to a meal are incorporated in a single bowl. This breakfast bowl comes together quickly and is a great option for busy mornings because it can be made the day before and stored for up to three days. Take note that you will only need a small bowl for yourself since it is laden with healthy fats and protein.


Serves 4
Soak Time: 6+ hours | Prep Time: 15 mins
Equipment: food processor

 1. In a bowl, cover the nuts completely with water and soak them in the refrigerator for at least 6 hours (the longer the better). Drain the nuts before use.

  • 1/2 cup of raw cashews
  • 1/2 cup of raw walnuts
  • 1/2 cup of raw almonds
  • Pinch of sea salt

2. Place the soaked nuts in a food processor and process until the nuts are finely chopped. Add in the remaining ingredients and blend until the mixture is smooth and creamy.

  • 1 banana
  • 1 cup plain, unsweetened yogurt or coconut cream 
  • 1 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg & cloves
  • 1/8 tsp cardamon & ginger

3. Pour the mixture into individuals bowls and top with chopped figs, pistachios, blueberries, and a drizzle of peanut butter or nut butter. 

  • 1/2 cup chopped figs
  • 1/2 shelled pistachios
  • 1/2 cup fresh blueberries
  • Peanut butter or other nut butter

Serving Suggestion: You can also heat up a bowl in the microwave before adding your toppings if you’d prefer a warm breakfast.


Related Recipes: Grain-free Porridge & Quinoa “Oatmeal”


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