Paleo Raspberry Coconut Oatmeal

5 from 1 vote

This paleo raspberry coconut oatmeal is such a delicious healthy breakfast. Easy to make it's dairy free and gluten free and full of flavour.

Prep Time2

Cook Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 2453kcal

1 ripe banana
12 oz fresh raspberries
2 cups full fat coconut milk
1/3 cup coconut butter or manna
1 pinch sea salt
2 tablespoon grass-fed gelatin omit for vegan
2 1/2 - 3 cups finely shredded coconut depending on how thick you like your oatmeal

Place a medium pot on the stove on medium heat.
Add all the ingredients, except the shredded coconut to the pot.
Bring to a boil and stir well, breaking apart the banana and raspberries until you have a smooth consistency.
Add the grassfed gelatin, one tablespoon at a time, stirring well until it dissolves.
Turn off the heat and add the shredded coconut.
Stir well to combine and place the lid on the pot (still on the warm burner).
Let the oatmeal sit for 10-15 minutes to allow the shredded coconut to soften.
Serve and enjoy!

Store this recipe in the fridge in an air tight container for up to 5 days.
Nutritional values are estimates and will vary depending on the exact ingredients you use.