Cinnamon Banana N’oatmeal (AIP, Paleo, Whole30, SCD)

Growing up, I ate oatmeal for breakfast every. single. day. While I loved the morning ritual of eating a warm, comforting bowl of oats, it didn’t always leave me feeling my best. Eventually I traded oatmeal for other “healthy” breakfast foods, but oats were one of the only foods I intuitively avoided before going Paleo. It wasn’t until many years later, after adopting the Paleo diet, that I learned how difficult oats can be to digest for those with compromised digestion. 

So why should you avoid oats?

Oats contain phytic acid, which can block the absorption of minerals such as calcium, magnesium, and zinc through the digestive tract, causing mineral deficiencies and inflammation. It also inhibits the production of the digestive enzymes pepsin, trypsin, and amylase, preventing proper digestion. So if you suffer from digestive issues, it’s best to avoid oats until some healing has occurred. 

But that doesn’t mean that you can’t start your day with a warm bowl of “N’oatmeal”!

This grain-free “oatmeal” has the look and consistency of oatmeal, but is much richer in nutrients, and easier on digestion. It’s also just as comforting and hearty as traditional oatmeal, making it the ideal way to start the day in my opinion! 


The ingredients.

Riced Celeriac 

I chose to use riced celeriac root as the base in this N’oatmeal because of it’s starchy texture

that resembles the heartiness of traditional oatmeal, and along with the bananas, lends a slight sweetness to the dish. 

Coconut Milk

A great alternative to the heavy cream I remember pouring over my oatmeal as a kid….coconut milk is rich in healthy fats that will help keep you satiated all morning.

Collagen peptides. 

Adds protein to make this a complete meal, along with gut healing amino acids.



Cinnamon Banana N’oatmeal (AIP, Paleo, Whole30, SCD)

Warming, hearty, slightly sweet, and with a full serving of hidden vegetables, this N’oatmeal will satisfy all your oatmeal cravings!

  • Author: Molly



1 medium celery root, chopped into 1″ pieces

1 13 oz can full fat coconut milk

3 large bananas

2 Tbs honey (optional)

2 scoops collagen

2 Tbs coconut flour

2 tsp cinnamon


1. Working in batches, add about 2 cups at a time of the chopped celeriac to a food processor, and pulse until it reaches a rice consistency. You should end up with about 6 cups. 


2. In a medium pot, add the riced celeriac and cover with water. Bring to a boil over medium high heat, then cover and reduce to a simmer. Cook the celeriac until soft, about 45-50 minutes. 


3. Once the celeriac is cooked through, drain and return to the sauce pan along with the coconut milk, bananas, honey and cinnamon. Bring to a simmer until the bananas are soft, and can easily be mashed. 


4. Add the coconut flour and collagen, and stir, breaking up the bananas, until all the ingredients are well combined. Simmer for 2-3 more minutes, allowing the coconut flour to absorb, and thicken the N’oatmeal. 


5. Remove from the heat, and serve with sliced banana, coconut flakes, and a drizzle of honey! 

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