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Closeup shot of paleo oatmeal

My favourite paleo oatmeal with chocolate and raspberries

A rich, decadent bowl with a smooth, creamy texture, topped with buttery cashews, crunchy pepitas and tart raspberries, this paleo oatmeal bowl will be your new favourite breakfast! It's got almost the exact same texture as ordinary oatmeal, but it's entirely grain-free, gluten-free and dairy-free.
5 from 1 vote
Prep Time 2 mins
Cook Time 2 mins
Total Time 4 mins
Course Breakfast
Cuisine Paleo
Servings 1 person
Calories 520 kcal


for the oatmeal

  • 1 small banana ripe
  • ¼ cup coconut flour
  • 2 tablespoons shredded unsweetened coconut
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon chia seeds
  • 2 teaspoons honey
  • ¼ cup unsweetened almond milk
  • ¼ teaspoon vanilla extract

for topping

  • 1 tablespoon cashew nuts
  • 1 tablespoon pumpkin seeds
  • 1 teaspoon shredded coconut
  • raspberries


  • Place the banana into a small microwave-safe bowl and mash with a fork until soft. 
  • Stir in the coconut flour, shredded coconut, cocoa powder, chia seeds, honey, milk and vanilla until totally combined. Place in the microwave and cook on full power for 90 seconds. 
  • Remove the oatmeal from the microwave and stir. Top with cashews, pumpkin seeds, shredded coconut and raspberries and enjoy while hot.