Oh. My. Goodness. Yall!!

I just could not wait to share the news about the no oats oatmeal I made today (see earlier post) because I tried it nice and warm out of the oven and it was heavenly!! Honestly, it tasted more like a dessert and less like a breakfast cereal.

The process was simple: Use a food processer to make the slivered almonds and flaked coconut the size of oatmeal. Follow the recipe to the T. Bake, eat, repeat!! Easy peasy.

Mind you, if you are watching carbs and calories, eat the recommended amount, don’t be tempted to eat a spoonful every time you pass the oven like I almost was (ok, twice). LOL

Finally, when it cooled enough, I covered the dish and stuck it in the fridge. I can’t wait for breakfast tomorrow! PS-The whole house smells like a snickerdoodle, lol. Cinnamon love I tell ya.

The texture is chewy, gooey, and oh so delicious. I used the recommended amount of brown sugar substitute and it came out sweet like dessert, so next time I will cut it to a 1/4C. However, now that I think about it, I could also have it for dessert or a quick snack attack as long as I only eat 1/4C serving.

Now that my mind is working overtime, why not try to make this recipe into baked oatmeal breakfast bars? I bet all I’d have to do is use a different size baking dish and leave it to cook a few minutes longer. Then when cooled, cut it into bars. I’ll have to try that next! 

Give this recipe a try and tell me how you like it. I wish I had enough to share with all of you, but sorry, you’ll have to make it yourself to experience the pure, unbridled joy in every bite.

If you like coconut and almonds as much as I do, you are gonna flip for this no-oats oatmeal!! Keto approved, taste tested! Opinion-winner! Thank you Carolyn at All Day I Dream About Food for the recipe!