(Please note that this recipe for paleo no oats oatmeal is sponsored by JavaJava Coffee Company, but I honestly and genuinely have tried their coffee and love it. I will never post about products I don’y truly love!)

I think by now my love for coffee is pretty obvious. I mean, if you saw my paleo double chocolate espresso cookies, you know how deep the love runs.  But this paleo coffee no oats oatmeal takes this obsession up a notch!

So often I see people giving up coffee at the start of a new month or a new year or as part of a new challenge, and I’m always just like HOW!? WHY?!


Okay okay okay, I know coffee actually doesn’t work for some people – they get too affected by the caffeine, it hurts their stomach or their head hurts when they don’t drink it (that’s when you know you’re really addicted… don’t worry friends, I haven’t reached that point), but it works mighty fine for me.


I think that’s something super important to keep in mind – do what’s best for YOU. It’s so easy to be influenced by the many fads and trends that seem to pop up every day in the wellness sphere. Just because certain influencers are giving up caffeine, starting low-carb diets, making fruitless smoothies or having collagen every day, doesn’t meant that’s what you should be doing. You know your body best and you know what makes you feel the best! And sipping on coffee while eating this cozy no oats oatmeal is what makes ME feel best.


Trust me, I used to fall into that trap. I’d want to try what all of the most popular Instagram foodie influencers were eating, drinking or doing, without thinking about what was best for me.

And when I say “best” for me, I don’t just mean in the sense of health or how my stomach or body feels. I also mean “best” as in what brings me joy and happiness.


Sophomore year of college, when I was still just starting BGC, I fell super easily into the trap of following other influencers blindly. I kept seeing so many people giving up coffee, so, naturally, I panicked, thinking coffee was “bad” for me, and vowed to give it up. And you know what? That lasted about 3 days. It wasn’t that I couldn’t function without it, but I simply missed my morning ritual and the joy that a freshly brewed cup of hot coffee brings me. Coffee doesn’t hurt my stomach (except for decaf weirdly enough), it doesn’t make me jittery, it doesn’t give me headaches. Coffee simply brings me (A LOT) of joy. So you won’t be catching me trying to give it up ever again!!


And do you know what the second-best thing to a cup of cozy coffee in the morning is? A bowl of cozy oats. Obviously, being on SCD, I can’t have oats, so I decided it was time to create a paleo no oats version because oatmeal used to be my favorite breakfast. While coffee is like a hug in a mug, oats are like a hug in a bowl. And they’re the perfect vessel for all the yummiest toppings!

And get this? The JavaJava coffee I used is a Washington-based coffee (I was born and raised in Washington!) and you all know how much I love supporting local. It’s like the best of all three worlds in one bowl.  Cozy oats, coffee and local eating. HECK YES.

XO nat

Related: Paleo Cauliflower Rice Oatmeal, Paleo Cacao Cauliflower Rice Oatmeal, Paleo Pumpkin Cauliflower Rice Oatmeal, Paleo No-Bake Coffee Cheesecake, Coffee Coconut Nut Butter Cups

Paleo Coffee-Lover's Cozy "Oatmeal" (Grain-Free, Gluten-Free, Dairy-Free, Refined-Sugar-Free, SCD-Friendly)

The perfect cozy bowl to help put a pep in your step!


1/4 cup finely chopped cashews

1/4 cup chopped pecans

2 Tbsp unsweetened coconut flakes

2 Tbsp coconut flour

1 tsp pure vanilla extract

1/2 cup strongly brewed coffee

1 1/2 Tbsp melted coconut butter if you don't have coconut butter, sub with 2 Tbsp of full fat coconut milk

1 tsp honey

optional toppings: coffee grounds, more nuts and coconut shavings


  1. Start by making sure your cashews are finely chopped. I suggest pulsing them in a food processor or blender. Blend until only a couple visible chunks are left (almost like you're making cashew flour).

  2. Chop your pecans into a little bit larger pieces than the cashews (about the size shown as the toppings in the photos above). This ensures a good crunch!

  3. In a small bowl, mix together the cashews, pecans, coconut flakes (make sure they aren't huge flakes. If they are - chop them a little smaller!) and coconut flour.

  4. Mix in your strongly brewed coffee (I used about 4 tablespoons of the JavaJava Thanksgiving blend in my French press and only added about 2/3 cup of hot water) and vanilla extract and stir until fully combined. It should be a thick consistency.

  5. Add in the melted coconut butter or full-fat coconut milk to make it super creamy!

  6. Top with coffee grounds, more nuts and coconut and ENJOY! It also tastes delicious topped with almond butter or banana slices!