If you’ve been around the paleo block a time or two, you may be familiar with n’oatmeal – a no-oat, grain-free version of the breakfast classic, usually made out of nuts and/or seeds.

N’Oatmeal is not only delicious, versatile and easy-to-make, it’s also perfect for anyone who’s avoiding gluten and/or other inflammatory grains.

Chai Spiced N'Oatmeal

For this no-oat-meal situation I took the nut/seed base, tweaked it, flipped it and reversed it, making one of my favorite veggies – sweet potatoes – the star of the show.

Then I chai-spiced it! And that, my friend, brings us to this…

Chai Spiced N'Oatmeal

I wanted a deep, spicy, chai flavor, so I used all the spices – cinnamon, nutmeg, ginger, cardamom and black pepper. If you feel like that’s too much chai-ness for you, go ahead and dial it back a bit.

But, if you say, “BRING IT ON!” I say, “GO FOR IT!”

Chai Spiced N'Oatmeal

And don’t be afraid to get creative with your n’oatmeal! I used roasted sweet potatoes, chia seeds and full-fat coconut milk to get that thick and creamy, perfect porridge-y consistency. But you can use mashed banana, roasted squash, flax seeds and/or any nut milk you like.

The possibilities are endless. The results are magnificent!

Chai Spiced N'Oatmeal

Chai Spiced N’Oatmeal


  • 2 sweet potatoes, peeled and diced
  • 1 ½ tablespoon coconut oil, melted
  • 1 ½ cups coconut milk
  • 1 ½ tablespoon chia seeds
  • ½ cup unsweetened coconut flakes
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch of cardamom
  • Pinch of ground ginger
  • Pinch of ground black pepper (optional)
  • ¼ teaspoon sea salt

Topping Ideas:

  • Apple, diced
  • Pumpkin seeds
  • Chopped pecans
  • Hemp hearts
  • Coconut flakes
  • A drizzle of maple syrup


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Toss peeled and diced sweet potatoes with melted coconut oil and a sprinkle of sea salt to coat. Then arrange sweet potatoes evenly on the prepared baking sheet. Transfer to oven and bake for 30-35 minutes, until the sweet potatoes are tender.
  3. Transfer the roasted sweet potatoes to a high-speed blender and add the remaining ingredients.
  4. Blend until combined to about 80-90% (for a bit of a chunky texture) and heated (alternatively you can pour the mixture into a saucepan to warm).
  5. Serve and top with your favorite toppings.

One last little bit of advice. If you make this (and you definitely should), don’t skimp on the toppings!

Use them all. Add more! Load em’ up til’ your bowl overfloweth. And then tell me your thoughts down in the comments below.


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