A chocolatey and naturally sweetened Paleo “Oatmeal” Skillet is the perfect filling breakfast to start a busy work day! Top it off with a dollop of melty almond butter and extra blackberries.
I can’t believe Thanksgiving week is over just like that. I feel like five minutes ago I was looking forward to a four day weekend and getting excited about all of the delicious food I was going to make. Now here we are, back to microwaving leftovers and waking up early to head to work. I have to set my alarm for 5 again. Ew.
I can’t complain; I had a wonderful weekend with my mom going out to eat, watching TV, and Christmas shopping. My food game was on point all week–I ate a lot of salmon, guacamole, and nachos. SO yeah, my week was pretty perfect. The one thing I didn’t do was buy an Instant Pot, but there will be a time for that. Consumerism culture is constantly trying to make us feel like we need to rush to buy things or they’ll be gone and we’ll miss out. FOMO is a serious marketing scheme. The truth is that Instant Pots will probably be on sale all the way up until Christmas and then into the new year. I’m gonna take my sweet time deciding to get one.
One thing you shouldn’t wait to get is a Lodge Cast Iron Skillet. I am completely in love with my cast iron skillets and use them multiple times a day. I used to think cooking tools were basically all equal with varying levels of aesthetic appeal.
I was wrong.
One thing I always use my skillets for is my Paleo Baked Oatmeal. The 5 and 6 inch skillets are perfect for little single-serving meals like this one! This oatmeal recipe was born out of laziness and a desire to make a version of my Paleo Baked Cinnamon Oatmeal that wouldn’t take as long to put together and wouldn’t go to waste when I was going out of town the next day. The result wasn’t supposed to be anything special or blog-worthy, but it became one of my go-to recipes. I’ve since added chocolate and perfected the recipe, and I strongly feel that you need it in your life.
Chocolate Blackberry Paleo Skillet Oatmeal
- 1/2 cup shredded carrots
- 2 tbsp cocoa powder
- 2 tbsp honey
- 1/4 cup sliced almonds
- 2 tbsp coconut flakes
- 1 egg
- 1/4 cup almond milk
- 10 Blackberries
Preheat oven to 375 F.
Chop half of the blackberries into small pieces.
In a medium sized bowl owl, stir together carrots, cocoa powder, honey, almonds, coconut, egg, milk, and the chopped blackberries.
Top with additional blackberries and bake at 375 for 25 minutes, or until firm.
Top with almond butter and enjoy!
For nut free, omit almonds and add 1/4 cup shredded coconut flakes. For egg free, replace egg with 1 tbsp pumpkin.