Prep time: 5 mins Cook time: 10 mins Rest time: 0 min Total time: 15 mins
Macronutrients per batch: 23g fat | 26g protein | 45g carbohydrates
Makes: 1 serving
This animal-based oatless ‘oatmeal’ has chunks of banana/shredded zucchini to serve as the ‘oats’ and the beef gelatin gives it a thick texture similar to classic oatmeal.
What you need to make Animal-Based Oatless ‘Oatmeal’
Ingredients:
- Beef gelatin
- Grass-fed ghee (or butter)
- Raw milk (ASHLEY20 for 20% off); Note: if you’re located in Austin, TX, ask me about a local source for raw A2 milk.
- Banana
- Zucchini
- Vanilla extract
- Cinnamon
- Sea salt (ASHLEYR for 15% off)
Equipment:
- 8″ cast iron pan (or other cooking pan)
- Vegetable grater
- Masher (optional)
Substitutions
Pasteurized milk will work in place of raw milk.
I have tried this recipe without the zucchini and it works and tastes great. If you don’t have zucchini or don’t want to use zucchini, using just one banana for the ‘oats’ will work fine, but the result will be a bit more sticky and thick. I recommend using the zucchini if you like more of a watery oatmeal. Stick with the banana only (no zucchini) if you like your oatmeal a bit thicker…your lips just may get a bit sticky from the gelatin.
How to make Animal-Based Oatless ‘Oatmeal’
Prepare the ‘oats.’
Skin your zucchini. Take your vegetable grater, and using the finest setting, shred the skinned zucchini down to the seeds (but don’t shred the actual seeds). Place the shredded zucchini in a small bowl.
Add your ripe banana to the bowl with the shredded zucchini and mash until a paste forms. Small chunks of banana are okay (I prefer it this way, actually).
Note: I have tried this recipe without the zucchini and it works and tastes great. If you don’t have zucchini or don’t want to use zucchini, using just one banana for the ‘oats’ will work fine, but the result will be a bit more sticky and thick. I recommend using the zucchini if you like more of a watery oatmeal. Stick with the banana only (no zucchini) if you like your oatmeal a bit thicker…your lips just may get a bit sticky from the gelatin.
Make the ‘oatmeal’ base.
In your 8″ cast iron pan (or cooking pan), heat the raw milk (ASHLEY20 for 20% off) and ghee over low heat. Whisk continuously, about 1-2 minutes. The raw milk should not boil. A little steam is okay.
Add in the cinnamon and sea salt (ASHLEYR for 15% off) and mix until incorporated.
Add in 1 tbsp of the beef gelatin VERY SLOWLY (think how slow you would sprinkle salt over a dish…and do it slower), stirring continuously. This should take about a minute or so.
Once the gelatin is poured in, stir the mixture for 1-2 more minutes allowing it to thicken.
Add in the ‘oats.’
Add the banana-zucchini mixture and the vanilla extract to the ‘oatmeal’ base and stir to incorporate (about 1-2 minutes).
Then add 1 more tbsp of beef gelatin, mixing VERY SLOWLY and continuously stirring as you did before (about 1-2 minutes)
Remove the finished ‘oatmeal’ from heat, pour into a bowl, and serve immediately. Add toppings of choice, like honey, maple syrup, berries, shredded coconut, raisins, or other fruit. This dish is best served fresh. Enjoy!
Tips to make the best Animal-Based Oatless ‘Oatmeal’
- I have tried this recipe without the zucchini and it works and tastes great. If you don’t have zucchini or don’t want to use zucchini, using just one banana for the ‘oats’ will work fine, but the result will be a bit more sticky and thick. I recommend using the zucchini if you like more of a watery oatmeal. Stick with the banana only (no zucchini) if you like your oatmeal a bit thicker…your lips just may get a bit sticky from the gelatin.
- When you’re pouring in the beef gelatin, pour it VERY SLOWLY (think how slow you would sprinkle salt over a dish…and do it slower) and stir continuously.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Animal-Based Oatless ‘Oatmeal’
Animal-Based Oatless 'Oatmeal'
Ingredients
- 2 tbsp gelatin, certified glyphosate-free (ASHLEYR for 10% off)
- 1 tbsp grass-fed ghee (or butter)
- 1/2 cup raw milk
- 1 ripe banana
- 1 zucchini*
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- pinch sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Prepare the 'oats.'
- Skin your zucchini. Take your vegetable grater, and using the finest setting, shred the skinned zucchini down to the seeds (but don't shred the actual seeds). Place the shredded zucchini in a small bowl.
- Add your ripe banana to the bowl with the shredded zucchini and mash until a paste forms. Small chunks of banana are okay (I prefer it this way, actually).
- *Note: I have tried this recipe without the zucchini and it works and tastes great. If you don't have zucchini or don't want to use zucchini, using just one banana for the 'oats' will work fine, but the result will be a bit more sticky and thick. I recommend using the zucchini if you like more of a watery oatmeal. Stick with the banana only (no zucchini) if you like your oatmeal a bit thicker…your lips just may get a bit sticky from the gelatin.
Make the 'oatmeal' base.
- In your 8" cast iron pan (or cooking pan), heat the raw milk (ASHLEY20 for 20% off) and ghee over low-medium heat. Whisk continuously, about 1-2 minutes. The raw milk should not boil. A little steam is okay.
- Add in the cinnamon and sea salt (ASHLEYR for 15% off) and mix until incorporated.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- Add in 1 tbsp of the beef gelatin VERY SLOWLY (think how slow you would sprinkle salt over a dish...and do it slower), stirring continuously. This should take about a minute or so.
- Once the gelatin is poured in, stir the mixture for 1-2 more minutes allowing it to thicken.
Add in the 'oats.'
- Add the banana-zucchini mixture and the vanilla extract to the 'oatmeal' base and stir to incorporate (about 1-2 minutes).
- Add 1 more tbsp of beef gelatin, mixing VERY SLOWLY and continuously stirring as you did before (about 1-2 more minutes).
- Remove the finished 'oatmeal' from heat, pour into a bowl, and serve immediately. Add toppings of choice, like honey, maple syrup, berries, shredded coconut, raisins, or other fruit. This dish is best served fresh. Enjoy!
What I used for this recipe:
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
Thanks for a great recipe, No point in Raw Milk if you’re gonna cook it any way 😀
Author
Sure! The farmer who we purchase our raw milk from told us that as long as raw milk doesn’t boil, it should retain all of its nutrients.