It probably seems strange that I’m posting a recipe for low carb porridge in the middle of summer but I’ve been craving a comforting warm breakfast option (that doesn’t include eggs) for a while now, so it seemed fitting. I’ve been testing a few coconut porridge recipes for the past few months and all of them just seemed a little bland, or a little too complicated, or both. After much trial and error I used a simple base of coconut and added a few special seeds to spruce things up a bit and Viola – a divine, warming low carb porridge is the result!
You will see the ingredients listed on the recipe below doesn’t include the blueberries and toasted coconut featured in the photos I took for this post, but don’t fret there is method in my madness. What I wanted to illustrate by omitting the blueberries and coconut is that you can really top this low carb porridge with whatever tickles your fancy (and suites the season). I have included a few ideas of what you may want to top your porridge with in the notes below but the sky is your limit. What you choose to top your porridge with will also affect the carbohydrate count of your meal, I used coconut milk which is super low in carbs but this recipe would be equally as yummy topped with cream or ordinary milk (dairy or nut) just remember to add your toppings to the overall carbohydrate count for the meal.
Interesting Fact: Chia seeds have a massive amount of nutrients, they are loaded with antioxidants and deliver high quality protein. To find out more about what chia seeds are all about and why they are often referred to as miracle seeds check out what Authority Nutrition has to say.
I hope you enjoy this recipe as much as I do and if you feel you are not up to eating porridge in summer then please stash this recipe away for the winter months, trust me your chilly-weather-self will thank you for it!
- 4 Tbsp (60 ml) coconut flour
- 1.5 cups sugar free almond milk
- 1 tsp cinnamon
- ½ tsp vanilla seeds
- 2 Tbsp (30 ml) chia seeds
- 2 Tbsp (30 ml) mixed seeds
- 2 Tbsp (30 ml) vanilla protein powder (optional)
- pinch salt
- Measure the first 6 ingredients into a pot and use a whisk to mix well.
- Bring the mixture to a boil stirring as you go along.
- Once the mixture has thickened take the pot off the heat and let it stand for a while (remember the chia seeds expand slowly so the mixture will still thicken a little after being removed from the heat).
- Once the mixture has cooled slightly, add the protein powder (if using) and stir well.
- Split the mixture between two bowls and serve with your topping of choice.
A few of the toppings I have tried with this recipe are:
Blueberries and toasted coconut.
Strawberries and xylitol syrup.
A dab of butter with extra cinnamon and cream.