In my last post, I described how I am combining a low carb Keto diet with intermittent fasting to help control my blood sugar. I started off eating eggs for breakfast. But I really love oatmeal, so I figured out how to make a low glycemic oatmeal and tested the glycemic response using ketosis test strips.
The Keto diet is about eating smart as well as low carb. The first 30 days on my low carb Keto diet, I also did intermittent fasting by eating breakfast at 10am and then not eating after finishing dinner around 7pm. Instead of eating one large meal (dinner?), you want to eat 4-5 smaller meals. I have lunch somewhere between 1pm and 2pm and then a small snack in between lunch and dinner. I keep the foods simple and don’t make it too exciting. Each meal has some lean protein and healthy low glycemic foods.
Keto Oatmeal (what?!)
But my big discovery has been my low glycemic oatmeal. I used to make this with maple syrup as a sweetener – which is a big No No for a low glycemic food. I got the idea for this key ingredient from a nutritionist. It is flaked coconut.
Hopefully you like the taste of coconut.
Here is what you need to make it;
1/2 cup old fashioned oats (not the quick kind)
2 tablespoons of flake coconut
6-8 pecans or walnuts (1/4 cup)
(optionally) a few dried cranberries (Craisins)
- Mix the coconut and oatmeal together in a cereal bowl and add the Craisins (if you have them).
- Add boiling water to just cover the oats/coconut mixture
- Cover and let steep for 7-8 minutes to cook
- Break up the nuts and stir them into the bowl
What is great about this dish is that it is breakfast, but I can also use it as a snack in the afternoon. I change it up by mixing different things in. It’s a lifesaver!