Low Carb Oatmeal Recipe (Vegan & Paleo)

This low carb oatmeal recipe is a great easy paleo, vegetarian or vegan breakfast recipe that is high in protein and low in carbs. It’s easy to make and has a versatile nutty flavor with a thick oatmeal-like texture.

A low-carb, paleo AND vegan oatmeal recipe? Can it be true? Yes! And it’s a super delicious warm breakfast option with cinnamon and berries on top! I love making this recipe when blueberries are in season so I can top it with cinnamon and blueberries.

I have this low carb oatmeal recipe in my regular breakfast rotation pretty often. I have another paleo oatmeal recipe that is tasty and sweet, but it is not low carb since it utilizes a whole banana.

I’ve been trying to have a lower carb breakfast lately but I’m getting bored of eggs, so I thought a revised low carb oatmeal would be a great option!

Why I Love This Recipe:

• It’s a great healthy low carb vegan, paleo or vegetarian breakfast option. Sometimes you get tired of eggs or smoothies and want something different and that’s why this recipe is so great!
• This low carb oatmeal recipe is SUPER quick and easy to make. It only takes about 10-15 minutes to whip up in the morning. If you are really in a pinch for time, you can put together all of the dry ingredients the night before, then just add the wet ingredients in the pot in the morning to make it even faster.
• The nuts and seeds mixed together creates a great rich and thick texture and a great earthy nutty flavor that is very versatile. You can easily change the flavor of this recipe by changing the toppings.

Low Carb Oatmeal Recipe Tips:

• To make the vegan version, take out the egg, replace the gelatin with a vegan protein powder, replace the honey with maple syrup and add in 2 tbsp of ground flax instead of 1 tbsp.
• For the low-carb option, you can remove the honey and if you want, you can replace it with a low-carb sweetener like stevia (I like this brand–no weird additives). Without honey this no oats oatmeal has only 6 Net Carbs! With 18 grams of carbs and 12 grams of fiber. You can see the full nutrition facts at the bottom of the recipe below.
• I used ground chia seeds in the recipe because I like the texture better, but you can also use whole chia seeds and it will still work fine!
• I find that golden flax seeds have a lighter less intense flavor than regular brown flax seeds so I prefer using golden.
• To grind flax seeds or chia seeds, just process the seeds in a coffee grinder. You can also buy already ground flax seeds, but I find freshly ground lends the best flavor.
• When mixing the low carb oatmeal over the heat, be sure to not to heat it too high and continuously mix it to keep it from burning on the bottom.
• You can make savory low carb oatmeal by adding butter, salt and garlic powder. To make it sweet add a low carb sweetener or maple syrup and some cinnamon or fruit.

How to Make This Low Carb Oatmeal Recipe (Vegan & Paleo):

First, if you don’t already have ground flax seeds, grind them in a coffee grinder. Combine all dry ingredients in a pot and mix.

Add the egg to the pot and beat it (omit egg step if making vegan version). Add the remaining wet ingredients to the pot and stir until combined.

Heat the mixture on the stove on medium heat continuously stirring until it thickens. This should take about 5 minutes.

Enjoy with your favorite toppings like berries, cinnamon or nuts!

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4.55 from 22 votes

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Low Carb Oatmeal Recipe (Vegan & Paleo)

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

This low carb oatmeal recipe is a great easy paleo, vegetarian or vegan breakfast recipe that is high in protein and low in carbs. It's easy to make and has a versatile nutty flavor with a thick oatmeal-like texture. 

Course: Breakfast

Cuisine: American, Paleo, Vegan

Keyword: grain free porridge, no oats oatmeal, paleo breakfast

Servings: 1 serving

Calories: 535 kcal

Author: Hannah Healy

Ingredients

• 1/3 cup coarse almond meal
• 2 tbsp shredded unsweetened coconut
• 1 tbsp ground flax seeds (for vegan use 2 tbsp)
• 1 tbsp ground chia seeds (you can also use whole chia seeds)
• 2 tbsp grass-fed collagen protein (or protein power of choice for vegan)
• 1 pastured egg (omit for vegan)
• 1 tsp sweetener (swerve, monk fruit, honey or maple syrup)
• 1/4 tsp vanilla extract
• 1/2 cup unsweetened almond milk

Instructions

1. To grind flax seeds, blend in a coffee grinder.

2. In a small or medium pot combine all dry ingredients and mix. Add the egg into the pot and beat it. 

3. Then add the rest of the wet ingredients and mix until fully blended.

4. Heat on medium while stirring for about 5 minutes until thick.

Recipe Video

Recipe Notes

• To make the vegan version, take out the egg, replace the gelatin with a vegan protein powder, replace the honey with maple syrup and add in 2 tbsp of ground flax instead of 1 tbsp.
• For the low-carb option, you can remove the honey and if you want, you can replace it with a low-carb sweetener like stevia (I like this brand--no weird additives). Without honey this no oats oatmeal has only 6 Net Carbs! With 18 grams of carbs and 12 grams of fiber. You can see the full nutrition facts at the bottom of the recipe below.
• I used ground chia seeds in the recipe because I like the texture better, but you can also use whole chia seeds and it will still work fine!
• I find that golden flax seeds have a lighter less intense flavor than regular brown flax seeds so I prefer using golden. 
• To grind flax seeds or chia seeds, just process the seeds in a coffee grinder. You can also buy already ground flax seeds, but I find freshly ground lends the best flavor.
• When mixing the low carb oatmeal over the heat, be sure to not to heat it too high and continuously mix it to keep it from burning on the bottom.
• You can make savory low carb oatmeal by adding butter, salt and garlic powder. To make it sweet add a low carb sweetener or maple syrup and some cinnamon or fruit. 

Nutrition Facts

Low Carb Oatmeal Recipe (Vegan & Paleo)

Amount Per Serving (1 g)

Calories 535 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 10g63%

Polyunsaturated Fat 5g

Carbohydrates 18g6%

Fiber 12g50%

Sugar 2g2%

Protein 33g66%

* Percent Daily Values are based on a 2000 calorie diet.