Before I knew any better, I ate cereal every single morning for breakfast. Special K with berries and low-fat milk. I really thought I was being healthy, but didn’t realize this was completely artificial junk with no nutritional benefit. I’m pretty sure I got hungry an hour later, but ignored that fact.

Now, breakfast usually looks like (real) protein and healthy fats with some fruit or veggies. Fruits and veggies = nature’s carbs. Bread, cereal, bagels = the food industry’s $$ makers, fake foods, and sugar overload.

This means some eggs, scrambled or over easy cooked in coconut oil or butter. Sometimes, I’ll pair it with bacon or sausage and some sautéed or leftover vegetables. Throw in some sauerkraut and get a dose of probiotics for your gut.

If you can change one thing among all the crazy nutrition info out there, start with your breakfast. Nothing out of a box, even the “healthy” whole grains. Instead, plan ahead and make eggs, a sweet potato hash, an omelet, or some sausage. Protein and fat will keep you full until lunch and keep your blood sugar levels stable until then.

But what if you don’t like eggs and bacon (or aren’t American)? This recipe is for you. It’s obviously not oatmeal with all the oats, but it still has the consistency and taste. If I remember correctly, oatmeal tastes pretty plain until you top it with sugar and fruit. This one is made with bananas, so it is naturally sweet, and plumped up with chia seeds and eggs. Topped with some berries and nuts, it’s the perfect fatty, natural carb-y, protein combination. Feel free to explore different combos of fruit and nuts to keep it interesting!


Oatless Banana Oatmeal

Oatless Banana Oatmeal


  • 1 banana
  • 2 eggs
  • 1 vanilla bean pod, split and seeds scraped
  • 1 can 14.5 ounces coconut milk (I used Trader Joes extra light coconut milk)
  • 1/2 cup water
  • 1 teaspon cinnamon
  • 1/4 cup chia seeds
  • 1/4 cup walnuts, chopped


  1. Add coconut milk, vanilla pod seeds, vanilla pod, and water to a small saucepan. Heat together, stirring often for about 5 minutes
  2. Once mixture begins to simmer, remove the bean pod and toss.
  3. Whisk the eggs together in a separate bowl. Slowly add the coconut mixture to the eggs, stirring the entire time so that the eggs don't cook from the hot mixture.
  4. Pour the eggs and coconut milk back into the saucepan, whisking continuously for about 5 minutes.
  5. The spoon should remain coated when dipped into the mixture.
  6. In a blender, mix banana and coconut milk mixture together until smooth.
  7. Add cinnamon, salt, and chia seeds. Pulse to combine.
  8. Stir in walnuts, then pour mixture into large container or glass jars.
  9. Refrigerate for at least 2 hours before serving.