Grain Free Instant Oats (4 ingredients)

Grain free instant oats, made without oats at all, in a matter of minutes! This creamy, 4-ingredient breakfast is grain-free, gluten-free, oil-free, and so delicious. It’s a perfectly portable, make-ahead option, too!

Grain Free Instant Oats, Made without Oats in Minutes!

I confess to misleading all of you with the title to my recipe.

This is not a recipe for oats.

Nor is it made instant only. Yes, you can have them ready in under 5 minutes. But you can also make them ahead and leave them overnight for grab and go breakfasts.

This lovely little recipe is also many times better in taste and texture than the flavored instant oats packets from the past.

So here’s to a new favorite go-to breakfast recipe!

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Recipe Benefits

These grain free instant oats are:

• Vegan (egg-free, dairy-free)
• Gluten-free
• Nut-free
• Paleo
• Keto
• Super high-fiber (10.2 g! You’ll feel full for hours)
• Very low in sugar (1.9 g)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

The essential recipe comprises 4 simple ingredients:

• toasted shredded coconut (unsweetened and chopped fine)
• flaxseed meal (or ground/crushed chia seeds)
• coconut flour
• nondairy milk (any variety you prefer, such as almond milk, hemp milk, cashew milk, soy milk, coconut milk)

Toast the Coconut for Maximum Flavor

Toasting the coconut is key to the oat-like resemblance of this recipe.

It could not be simpler, even if you are still sleepy: toss 2 tablespoons of shredded coconut in a small skillet set over medium-high heat, and then stir for 2 to 3 minutes until golden brown and fragrant. Transfer to a cutting board and finely chop.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

• Place the coconut shreds/flakes in a small skillet set over medium-high heat. Stir the coconut for 1 to 2 minutes until golden brown and fragrant; scrape onto a cutting board and finely chop.
• In a small bowl or jar, combine the toasted coconut, coconut flour, flaxseed meal and milk, stirring until well-blended. Let stand 2 to 3 minutes to thicken.
• Top with any or all of the optional toppings, and serve immediately, or cover and refrigerate for up to 5 days (for grab and go breakfasts!)

Recipe Variations (Mix-Ins & Toppings)

Stir in or top the coconut “oats” with your favorite toppings. Here are some suggestions:

• Chopped dried fruit (e.g., apricots, cherries, cranberries, raisins)
• Chopped fresh fruit or berries (e.g., bananas, apples, raspberries, strawberries, blueberries, peaches)
• Vanilla extract or almond extract
• Pinch of fine sea salt
• Additional milk (e.g., oat milk, soy milk, cashew milk)
• Nuts or seeds (e.g., chia seeds, pecans, sunflower seed kernels, walnuts, almonds, hemp hearts)
• Flake or shredded coconut
• Nut butter or seed butter (e.g., peanut butter, almond butter, sunflower seed butter)
• Sweetener of choice (e.g., maple syrup, coconut sugar, honey, Turbinado sugar)
• Non-dairy yogurt

Frequently Asked Questions (FAQ)

• How should I store the grain free instant oats? If making the recipe ahead, store in an airtight jar or other container in the refrigerator for up to 5 days.
• Are these “oats” keto friendly? Yes! If following a keto diet, be sure to use a keto-friendly nondairy milk and select keto-friendly topping.
• Can I make more than one batch of the grain free instant oats at a time? Yes! Make several batches ahead of time, scoop into small mason jars or other containers, and then grab and go in the morning. Easy peasy!

Happy eating!

Related Recipes

• Blueberry Baked Porridge (vegan, keto option)
• Instant Coconut Hot Cereal {Vegan, Keto, 3 Ingredients}
• 3-Ingredient Coconut Flour Hunger Buster {vegan, keto}
• 2-Ingredient Coconut Flour Tortillas (vegan, keto)
• Coconut Flour Cauliflower Biscuits

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4.94 from 15 votes

Grain Free Instant Oats (4 Ingredients)

By: Camilla

Grain free instant oats, made without oats at all! They are vegan, keto, gluten-free, and made with only 4 ingredients.

Prep Time: 1 minute minute

Cook Time: 5 minutes minutes

Total Time: 6 minutes minutes

Servings: 1 serving

Ingredients 

1x2x3x

• ▢ 2 tablespoons unsweetened shredded/flake coconut
• ▢ 2.5 tablespoons coconut flour
• ▢ 1 tablespoon flaxseed meal
• ▢ 2/3 cup chilled nondairy milk, (e.g., almond milk, hemp milk, soy milk)
• ▢ Optional toppings: See notes below

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Place the coconut shreds/flakes in a small skillet set over medium-high heat. Stir the coconut for 1 to 2 minutes until golden brown and fragrant; scrape onto a cutting board and finely chop.
• In a small bowl or jar, combine the toasted coconut, coconut flour, flaxseed meal and milk, stirring until well-blended. Let stand 2 to 3 minutes to thicken.
• Top with any or all of the optional toppings, and serve immediately, or cover and refrigerate for up to 5 days (for grab and go breakfasts!)

Notes

Storage: If making ahead, store in an airtight jar or other container in the refrigerator for up to 5 days.

Keto Tip: If following a keto diet, be sure to use a keto-friendly nondairy milk and sweetener (if adding as a topping).

Suggested Toppings

• Chopped dried fruit (e.g., apricots, cherries, cranberries, raisins)
• Chopped fresh fruit or berries (e.g., bananas, apples, raspberries, strawberries, blueberries, peaches)
• Vanilla extract or almond extract
• Pinch of fine sea salt
• Additional milk (e.g., oat milk, soy milk, cashew milk)
• Nuts or seeds (e.g., chia seeds, pecans, sunflower seed kernels, walnuts, almonds, hemp hearts)
• Flake or shredded coconut
• Nut butter or seed butter (e.g., peanut butter, almond butter, sunflower seed butter)
• Sweetener of choice (e.g., maple syrup, coconut sugar, honey, Turbinado sugar)
• Non-dairy yogurt

Nutrition

Calories: 200kcal | Carbohydrates: 15.3g | Protein: 5.3g | Fat: 12.4g | Saturated Fat: 6.9g | Sodium: 153.5mg | Fiber: 10.2g | Sugar: 1.9g

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