There’s more than one way to make a bowl of oats.
Breakfast without carbs is just wrong!
Going without oatmeal or bread is not an easy task. I refused to believe I had to do it for the cleanse. Oats don’t have to be made with oatmeal! I’ve made a paleo version before. However, making oat-less oats without eggs made it a little harder… but it can be done with the help of a strange, but good ingredient: Jicama!
Jicama can do anything. Nachos, edamame salads… and oat-less oatmeal. However, I prefer to call this porridge because a) I left it a little more moist that I would my oats and b) I think using words like porridge makes me sound sophisticated and British.
You can use protein powder or leave it out. Simply increase the liquid if you add protein. I really liked the additional creaminess it adds, making it even more oatmeal-like. Toppings are the best part – I used strawberries and kabocha. I’ve also done it with blood oranges (awesome with the coconut, btw).
Trust me on this one. Really.
Coconut Jicama Porridge
The Base:
- 1 C raw jicama rice
- 1/2 C unsweetened almond (or coconut) milk
- 1 tsp coconut oil
- 1/2 tsp cinnamon
- 1/4 tsp ginger
My Adds:
- 1/2 scoop pea protein powder (mixed with ~1/4 C water to thin)
- Strawberries
- Kabocha squash (pre-roasted)
- Ground flax
Peel jicama and chop into chunks. Place jicama in a food processor or blender and pulse until a rice-like crumble forms.
Place all ingredients in the porridge “base” in a pan over medium high heat. Cook until mixture starts to bubble. If using protein, add it here.
Continue to cook until most of the liquid is absorbed and mixture becomes creamy (~5 mins). Taste and adjust spices or add sweetener as desired (I didn’t need any).
Transfer to bowl and enjoy!
Makes 1 serving.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
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It looks like I’ll be going without some food stuffs a little beyond than this cleanse… more on that later…
Have you ever had jicama? How did you eat it?
What’s your favorite non-conventional breakfast?
Breakfast without carbs IS wrong. But love the way that you used jicama. Who would have thought!
yum!! getting me a jicama this weekend!
Let me know if you try it! It’s so cool!
Carbs and breakfast belong together! I need jicama in my life now!
I really like Jicama and would have never thought to use it as a “porridge” — good job!
Thank you! It was cool how the texture changed as it boiled.
Looks amazing! Adding to my vegan cooking board on Pinterest to wait until I can find some jicama.
Awesome – let me know when you do!
i have been meaning to get more jicama, no excuses now!! YUM
I need to find this Jicama rice!! LOVE anything with coconut in it!
Check out Latin market if you can’t find it at a regular store. They’re really good right now!
AGREED! I cant do breakfast without carbs….I am hungry too quick…..actually, I am hungry too quick either way, but especially quick without carbs! I have never even heard of Jicama, but I am intrigued now! Will have a look for it 🙂
It’s a carb-y fruit – sweet and juicy but a bit starchy. Like of a potato and an apple had a baby!
Looks awesome to me!!
Mmmmmm, good one!
I love jicama, but have only had it in salads. This creation is quite intriguing!
I love it raw too! Have you done it with citrus? Orange and grapefruit with mint was really good.
I have had jicama in more of a slaw form. I think we picked it up to use with tacos. And that was the last time I have eaten it. I didn’t hate it mind you. Just not anything I think about buying. You are seriously a made genius in the kitchen (or desperate one LOL)
I do like it raw too, but it was so cool to see how the texture changed when boiled. You might like it this way!
You know how I feel about Jicama (read: all.the.jicama). I have had it raw, sauteed, in strips, chunks, dressed, plain, with a bit of cinnamon, with a bit of cayenne, dipped into gochujang, dipped into pretty much anything, just a twist of lime. I just love it, really. Fave unconventional breakfast? Hmmm. I’ve had a cobb salad for brunch before. I usually have some veggies with my breakfast, but I don’t think that’s too creative overall. Who doesn’t like after holiday pie in the morning 😉
LOL! I think you may love it even more than I do. 😉
I love jicama, but never would have though to use it for breakfast. Interesting, as usual 🙂
Vegan deliciousness! 😉
I like the word porridge too. Definitely makes it sound more sophisticated! I need kabocha in the most desperate way these days! It’s been a week without!!!
Whoa. Are you going through 12 steps? 😉
I have actually never used jicama before, but I always see how creative you are with it! I will definitely have to pick some up and try out your recipes 🙂
Thanks!!! Let me know what you think – it’s so versatile!
It drives me a little nuts to see the term ‘oatless oatmeal’ or anything similar. If there’s no oats, then it’s not oatmeal!!! Ok, rant over. Let’s get a little more positive here… I LOOOVE the sounds of this porridge! I am all over this!
LOL! Ok, but try this. It is scary close to a big creamy bowl of ’em.
Not only does this look and sound amazing, it also looks like a perfect Passover breakfast for me next week! 🙂 Thanks for the idea!
Oh, that’s right!!! Now I want latkes…
I LOVE Jicama! I eat it all the time too. It’s kind of hard to find depending on where you live, but it’s everywhere in AZ so I’m lucky. This recipe sounds really good!
I bet it’s really good there! We always have it here, but you have to go to the international market.
I always think of you when I see jicama now – such a creative way to replace your morning carbs. 🙂
Breakfast without carbs…..I don’t even know how I would be able to function properly! I always freak out when my Mom tells me that her breakfast is half a banana. C’mon.
Jicama – never had it before. Must change. Happy Friday gorgeous!
Half a banana?! How does she function? I’d chew my arm off.
Ha, people here make fun of me because I say “oats” or “oatmeal” occasionally. I think I’ve been reading too many American blogs 😉 I’ve been going carb-free at breakfast for 18 months… until this week when I re-introduced oatmeal. So far it feels awful but I’m going to try one more week!
Haha – I didn’t think of it from that perspective.
What a lovely porridge my friend, it looks so filling and delicious! And coconut is fantastic 😀
Cheers
Choc Chip Uru
Interesting! I’ve never had jicama before.
Thanks! Let me know if you try it out!
Sweetness would totes work. But I’m allll about delicious calories right now, so maybe another time 😉
Please. That’s why God made toppings. 😛
Jicama. Another thing we don’t have in Australia. WHY do this?
Any recommendations for an alternative? No idea what it would taste like! Please don’t say cauliflower!
Really? I feel like that would grow well there… but I guess you don’t really have Mexican food and that’s jicama’s origin.
Alternative… cauliflower…. oatmeal… LOL!
WOW!!! Very interesting & perfect for your Friday post! 🙂
I am a fan of “strange but good”, sounds good, I will have to give it a try!
Awesome – let me know how it goes!
Ohhh I didn’t tell you! I bought a jicama this weekend! Nachos and “porridge” on the list! 😀
Woo hoo!!! I cannot wait to see what craziness you do. 🙂
I’m pretty sure your blog was overtaken by a very creative and sophisticated British woman who enjoys a steaming bowl of porridge on a daily basis. 😉
Yes. She drinks martinis with her pinky out.