A simple warming coconut flour porridge for quiet mornings. This low carb breakfast cereal comes together in minutes providing a fast ketogenic, grain-free breakfast option.
It’s New Years morning and while much of the world is sleeping-in after last night’s festivities, I am awake and contemplative. It’s been a while since I’ve had time to reflect on my life, my family and what I want.
For many years school work was a priority, then marriage and work. Soon, readying a home for a baby took precedence and my quiet days tumbled into one another; an endless cycle of sleep deprivation, feedings, bottles and dishes, diapers, smiles and tiny clothes.
The kids are growing and both attend school during the week. I am alone in the house again – enjoying the solitude and the company of my own thoughts. The blog keeps me busy. There’s shopping, cooking, taking photographs and writing posts until the children come home in a flurry of excited tales about who did what at school and what’s for snack, followed by homework and then dinner. Life moves so quickly sometimes I forget to breath.
But currently it’s quiet in the house and I have this simple bowl of coconut flour porridge – and time to enjoy it.
Happy New Year Friends…
The recipe for this low carb and coconut porridge is simple in both its ingredients and procedure. Coconut flour and flax combine with an egg to produce a hot cereal that resembles cream of wheat in texture with a mild coconut flavor. I enjoy it with brown sugar substitute (Sukrin Gold), butter and cream, but to make this Paleo use coconut sugar, honey or maple sugar.
Garnish with any topping; an egg, fruit, nuts, honey – just make sure to calculate the carbs. It is full of fiber and moderate in protein. I think it’s perfect with a cup of coffee and a piece or two of bacon!
Would you rather have a simple quiche for breakfast? Try the Spinach Bacon Onion Quiche or the Spinach Feta Quiche Muffins – they’re crustless.
For an Almond Flour Porridge try this one.
This Low Carb Coconut Flour Porridge Breakfast Porridge is 5.6 net carbs per serving.
A simple warming paleo coconut flour porridge for quiet mornings. This low carb breakfast cereal comes together in minutes providing a fast ketogenic, grain-free breakfast option.
- 2 tablespoons coconut flour
- 2 tablespoons golden flax meal
- 3/4 cup water
- pinch of salt
- 1 large egg, beaten
- 2 teaspoons butter or ghee
- 1 tablespoon heavy cream or coconut milk
- 1 tablespoon Sukrin Gold or your favorite sweetener
Measure the first four ingredients into a small pot over medium heat and stir. When it begins to simmer, turn it down to medium-low and whisk until it begins to thicken.
Remove the coconut flour porridge from heat and add the beaten egg, a half at a time, while whisking continuously. Place back on the heat and continue to whisk until the porridge thickens.
- Remove from the heat and continue to whisk for about 30 seconds before adding the butter, cream and sweetener.
Garnish with your favorite toppings. (5.6 grams net carbs)
Almond Flour Porridge Breakfast Cereal Recipe (Low Carb, Keto, Paleo)
Robin says
I thought I was the only weirdo who enjoyed coconut flour-based “sludge”!! Glad to know I’m not alone! I enjoy a similar breakfast coconut flour-sludge cereal bowl where I mix cold almond milk & 2 Tbsp coconut flour w/ sweetener & cocoa powder until a sludgy texture, (which is also very yummy @ this state!) then water it down a bit more w more milk, and add crunchy chickpeas (microwave plain canned drained/rinsed chickpeas until crunchy like cereal; kind of like a very dense kix)
Kim says
That’s an interesting sounding recipe, Robin. This recipe is more like cream of wheat in texture with that egg. Thanks for sharing and have a nice weekend. -Kim
Kim says
I absolutely love this!
My favorite hot cereal was Instant Cream of Wheat (which has this same kind of mouthfeel) and this is a perfect replacement.
I like to add a little maple syrup, some cinnamon and some raisins. DELICIOUS!
I quadruple the recipe and put the plain leftovers, covered, in the fridge. It is just as good (if not a little better) reheated and I can change up the toppings.
Thank you for this wonderful recipe!
Kim says
We love this recipe, too, Kim. I’m glad you like it. Thanks for including the tip to make a bigger batch and keep it in the fridge. And thank you for your nice comment. Have a wonderful week. -Kim
confused says
How did you get that calorie count? 2tbs butter is >200kcal, and an egg is 70. Each tbs of flax is at least 50-60calories each?
Sorry; Im confuzzled
Kim says
I checked my cookbook program and could not find the recipe, so I can not say what happened with the numbers. I am sorry. I try very hard to provide the most accurate information that I can. And am very happy to re-check numbers when someone notices a discrepancy. I have recalculated the numbers using fatsecret.com (I often use it as a double -check when I think there may be discrepancies). Just for general knowledge, I use the MasterCook Cookbook program as a place to keep my recipes and also to calculate the nutrition of the recipes I share. All nutrition calculators are going to have different algorithms to calculate nutritional information and have different numbers. And, since I am human, there is always the chance for human error – like with this recipe. Thank you for so kindly pointing out that something wasn’t right. I appreciate it. Have a wonderful evening. -Kim
2T CF – cal: 60, fat: 1.5, carb: 9, fiber: 5, prot: 3
2T ground flax: cal: 70, fat: 4.5, carb: 4, fiber: 3, prot: 3
1 lg egg: cal: 78, fat: 5, carb: .6, Fiber: 0, prot: 6
2t butter: cal: 204, fat: 23, carb: 0, fiber: 0, prot: 0
1 T heavy cream: cal: 51, fat: 5.5, carb: 0, fiber 0, prot: 1
net carbs: 5.6 g
Laura says
I was a little skeptical about this recipe, but I tried it because of the good reviews. It was so good! As others said, it had a great “cream of wheat” texture and tasted good! I added vanilla extract and topped with SF syrup. Will be making it often…yum! Thank you!!
Kim says
Great, Laura. I’m glad you gave it a try and liked it. I love that it’s basic enough that you can make it your own. Thanks for taking the time to comment and have a great day! -Kim
Rachel says
Can you make this without eggs as I won’t touch eggs with a 12ft pole?
Kim says
Rachel, the egg was the magic ingredient that gave the porridge a smooth and thicker texture. You can try without, but I added the egg because out of the 10 test versions, it yielded the best texture. Enjoy. -Kim
Becky says
better you might want to try chickpea liquid. It’s a great sub for eggs when texture is needed. When I make humus I pour the liquid in a baggie and freeze it. About 2 tablespoons per egg.
Pazit says
Hi, I am on the SCDdiet which does not allow Flax meal to be used. Did anyone try substituting it in this recipe with success? I am very keen to try and make this….
Kim says
Hi Pazit, I have read Elaine G’s book and purchased the SDC cookbook for my mother years ago. However, I can’t remember which nuts and seeds are legal for the diet. Try subbing more of the almond flour first and see how you like it. Nothing mucilaginous, right? That takes care of most of the low carb thickeners I know. And maybe use a little less water? I’m sorry I can’t be of more help. Does Danielle Walker have anything similar on Against All Grain? She followed the SDC several years ago. Enjoy your evening and let me know if I can help with anything else. -Kim
SK says
Made this with unsweetened vanilla almond milk and added raspberries. Didn’t require any sweetener as a result. Delicious!
Kim says
Great, SK! I’m glad you liked it. Thanks for leaving a comment. Enjoy your day. -Kim
Dar says
I love this, when I make it I just mix it all together and cook.
Kim says
Great! I’m glad the easier approach works for you, Dar. Have a nice week. -Kim
Erin says
Do you think I could substitute almond flour for coconut flour?
Kim says
Hi Erin, not with this recipe. I have a recipe for almond flour porridge but it uses a different kind of almond flour. It is really, really good. I’ve linked it on the page below. -Kim
Kelly says
Hi, can we make this ahead and reheat in the morning? I would love this for brekky but leave for work at 6 and eat at work around 8:30.
Kim says
I’ve never tried it Kelly. Maybe you can mix it the night before and microwave it 30 seconds at a time, stirring between? I just don’t know. -Kim
Satah says
Stupid question time….do you use salted or unsalted butter?
Thanks
Kim says
Great question, Sarah (Satah). You may use either and salt to taste. Enjoy the recipe. -Kim
Kadiri Abiodun says
Will try out the low carbs breakfast receipe
Kim says
I hope you like it. -Kim
Annette says
Can this be made in the microwave? I’m looking for a quick recipie during the week days. Thanks
Kim says
Yes, Annette, it can. Mix all of the ingredients together and microwave at 30 second intervals, stirring between intervals. It should only take 2-3 intervals depending on your microwave. -Kim
Lucy says
This is the best thing ever, totally saved me when I got all my wisdom teeth pulled out last week, have been making this nearly everyday. Love it
Kim says
Oh, no! Having all of your wisdom teeth pulled at the same time is not fun. I know. I’m glad you were able to enjoy this while your mouth was healing. My brother had pizza the day after and tacos the next night. Crazy. Feel better soon and thanks for taking the time to leave such a nice comment. Take care. -Kim
Dory says
Hi Kim,
I was really excited to try this recipe but it didn’t work out. I used regular ground flax instead of golden, but I don’t suppose that was the problem. Anyways, I put it on the stove with the coconut flour and the water and it just never thickened. I don’t know what might have been the problem. Although I whisked with a fork because I don’t have a whisk, can that be it? I am so desperate to make this wotk. 🙂
Thank you
Dory
Kim says
Did you add the egg, Dory? The egg is what helps it thicken as it cooks. -Kim
Dory says
Hi Kim,
I was very excited to try this recipe, but it just didn’t work. I used regular ground flax seeds instead of golden but I don’t suppose that’s the problem. I put it on the stove with the coconut flour and the water and it looked the sam ten minutes later. It just did not thicken at all. Do you have any idea what might be the problem? I so desperately want to make this work. 🙂
Thank you
Dory
JD says
I had the same problem too!
I used Bobs Coconut Flour and regular groundvflax, as we don’t have golden flax where I live in Canada.
Kim says
Hi JD. I think your porridge was too hot and the egg scrambled or maybe your coconut “flour” was just ground coconut?. I will tweak the instructions. The color of the ground flax will not affect the recipe except make it darker. A finer milled flax may work better than a coarse milled flax, however.
I just now made the recipe… I used a 4 cup stainless steel pot on the smallest burner of my 20 year old gas stove. I placed the first 4 ingredients into the pot and gave it a stir. I placed it over medium high heat and stirred continuously until I got a bubble (less than 2 minutes). I removed the pot from the heat and added about 1/2 of the beaten egg and stirred vigorously and then the other half, doing the same. I placed it back on the heat just for a few moments more until it looked thick. It thickens upon cooling. The cream or coconut milk will make it more creamy. The type of pot and stove you use will effect the time. You may need to adjust accordingly. I have never had thin gruel, but I have overcooked the eggs and had white flecks in the porridge. I don’t think it is possible to have the porridge be thin with the ingredients as coconut flour and flax are so absorbent. So, I’m scratching my head on this one… I’m sorry it didn’t work out for you. Have a nice day. -Kim
Emma says
This is amazing! I have successfully made it without the egg as well (I was out), and it’s very tasty that way, too.
Kim says
Good to know, Emma. So glad you like the recipe. Enjoy your day. -Kim
Erika says
this is a great recipe. Before I went low carb, I would have porridge most mornings, it was my go to meal. I came back from swimming this morning, and wanted something quick, but warm, so decided to Google lchf porridge, and yours was the first one that came up. I didn’t have golden flax meal, but used linseed meal, and it turned out great. The only downside was it tasted a bit bland. I added the pinch of salt, and used liquid hazelnut Stevia, also had the melted butter, and double cream, but I felt like something was missing. I will definitely be making this more often, since where I live is almost winter 🙂
Kim says
I’m glad you liked the recipe, Erika. I like the brown sugar substitute Sukrin Gold and that is what I needed in my porridge. Perhaps a little cinnamon is what you are looking for? Thanks for the feedback. I hope you have a wonderful evening. -Kim
Erika says
Hi Kim, I’m not sure what sukrin gold is, maybe that isn’t a available here in Australia? I’ll try adding some cinnamon and see what that does. Also I’m wondering if you have tried making this porridge with almond milk, or pouring cream? I was going to use almond milk today but just end up using water
Kim says
Hello Erika. Actually, there is a distributed of Sukrin products in Australia now. Sukrin Gold is the best brown sugar replacement on the market. They also have a defatted almond flour which is perfect for almond porridge. I like it better than the coconut flour porridge. You could try making the porridge with almond milk. I tested the recipe so many times that I can’t remember if I tested making it with the almond milk or not. I think pouring cream is half and half , ticket than whole milk but not whipping cream? I add 1 tablespoon (15 mg?) to the porridge after cooking to give it a nice creamy texture. I’ll be interested to hear how your experiments go! I hope I’ve helped answer some questions. Have a great day. – Kim
Dar says
This is awesome, I added some cinnamon and used half water and heavy cream. I will be making this a lot!
Kim says
Thanks Dar!
Kathy says
I had to try this and it is GOOD! i did use a little less flax and a tsp. Of china seeds. And this seemingly small amount made enough for two breakfast sides for me- I stored half in a glass Pyrex container and tomorrow and am going to reheat it with a tsp. Of chocolate protein powder- like chocolate Malt-o-meal!
I think to make the process a bit quicker I will mix together the proper proportions of dry ingredients by 4 in a container so all I have to do is scoop 4 tblspns into the pot when I want to make a full recipe.
Really hit the spot! Thank you so much!
Kathy says
Chia not china. I really do not like autocorrect.
Kim says
Haha! I knew what you meant and I feel the same! ?
Kim says
Glad you like it Kathy. I do that with my favorite recipes, too – mix up the dry ingredients for faster prep. Love your idea. Thanks for leaving a comment and sharing your great tip! Have a great weekend. – Kin
Dbdj says
Delicious! I subbed coconut oil for the butter and it worked well.
Kim says
Great! Glad you liked it, Dbdj. -Kim
Michelle says
Not sure why i didnt enjoy this as much as others have said. I love cream of wheat, but this seemed to have a gelatinous or slimmy texture that turned me off. Taste wasnt bad but the texture i cant get used to. Maybe i should try the almond flour porridge
Kim says
Michelle, I’m sorry you didn’t like the recipe as well as others have. I would venture to guess that it is the flax meal that you are having issue with. Flax meal can be slippery in nature. Thanks for taking the time to leave your comment. Enjoy your day. -Kim
Maureen says
I’m in HEAVEN!!!!!! This is AMAZING!!!! Truest is just like Cream of Wheat. ❤
Kim says
I’m so glad you liked it, Maureen! -Kim
Rocchina says
Just made this and it is delicious!!!! Thank you so much, I’ve missed having something like this for breakfast!
Kim says
Awesome, Rocchina. -Kim
Eva-Maria says
Sounds lovely. Could you use psyllium husks instead of the golden flax meal?
Kim says
Eva-Maria, it’s not a straight sub. I tried using psyllium powder in the Almond Flour Porridge recipe (the first one I made) and it made the Porridge the consistency of snot! Go very easy and experiment. You also may have lunch with ground chia seeds. Again, you’ll have to experiment to get the right amount. The flax provided the right texture I was after. -Kim
Christine says
Made this this morning. Lovely. I tried the vanilla idea. Think I need to add a little more. I needed much more water than suggested. It was already solid before I started heating. Suspect my tablespoons are a little large!
Kim says
Glad you enjoyed it Christine. Lol. Our tablespoons are 15 ml. I leveled them off and did not round them. Hope you have a great weekend. -Kim
Debi says
OMG it’s sooooooo yummy!!!
Kim says
So glad you like it, Debi! -Kim
Chancey says
Made this for breakfast this AM. Sweetened with SF maple syrup and added fresh blueberries. It was fantastic!!! I remember when breakfast was a challenge when eating low carb…thanks to creative people like you there are so many wonderful choices for breakfast these days. Thank you!
Kim says
Chancey, I’m absolutely thrilled you liked the cereal. Thanks for letting me know. Enjoy your weekend and holiday. -Kim
Elaine says
Just tried to hit the 5 stars symbols, when my dog nudged my hand and posted instead. So here’s my 5 stars!
Elaine says
Finally tried this after having it on my to-do list for awhile. OMG, Kim, it is fantastic! First bite I was seeing if it did taste like cream of wheat. Not really, although the texture is similar. Then, another bite. Getting used to the flavor which isn’t like anything I’ve ever had before. Third bite and it’s becoming addictive all on its own! Love this and will definitely be making this frequently! So filling, and it is a big bowl of awesomeness! I sprinkled a little fresh grated nutmeg on it. Oh, ditch the sweetener and use parmesan and it could be like risotto! A real winner, Kim! 5 stars!
Kim says
Thank you Elaine, I’m thrilled that you like the recipe. I agree, the taste isn’t exactly like cream of wheat but the texture is really pleasing. Hmmm, savory porridge…. I didn’t even consider. Great idea! Thanks again, Elaine. -Kim
Linda says
Just had to let you know how much we enjoyed this for breakfast. DH turned his nose up while I cooked it, then asked for seconds. Added a touch of vanilla and it DOES taste like cream of wheat! Thanks for the recipe!
Kim says
Fantastic, Linda. I’m so glad that both of you enjoyed it. Sometimes it’s hard to get husbands on board. So happy you two have another breakfast option at your fingertips. Thanks for letting me know and have a wonderful week. -Kim
Heidi says
This is delicious! It doesn’t taste like Cream of Wheat, but the texture is there, and it’s a really good flavor! I love it! It’s going to be great on those cold Minnesota winter mornings. Thanks for coming up with this!
Kim says
So glad you like it, Heidi. It’s a nice option to have in your back pocket. I appreciate the comment. Thank you. Enjoy your day. -Kim
Mary Potter says
Hi there –
I was wondering if I I can make this ahead of time. I have time to put breakfast together, but no time to eat it.. If I make it, and then take it to work, and then reheat it, would that be okay, or is it going to ruin it?
Kim says
Mary. You can try. Also, this recipe can be cooked in the microwave so I would mix all of the ingredients together (I wouldn’t do it overnight), then cook at work in a microwave at 30 second intervals, stirring in between each interval until it’s done. You may need to add more water because the coconut flour and flax may absorb it. Let me know if this works for you.
Kay says
I wasn’t sure I liked the sound of whisking in an egg (I would never have put one in porridge) and the consistency freaked me out a bit whilst cooking but I loved it!
Great creamy consistency, subtle flavours and very filling. Perfect for a chilly English morning.
Thank you : )
Kim says
Hi Kay. I know, the egg was a little unorthodox but really helped bring it all together. So glad you liked the recipe and took the time to leave a comment. Enjoy your week! -Kim
Kim says
Yes, Kay, I agree. The addition of the egg is a little unorthodox for a porridge, but it brings all of the ingredients together. I’m so glad you tried it and liked it. Keep warm! -Kim
Elea says
Wow, thank you for this amazing recipe! I don´t have flaxmeal, so I substituted it with one tbsp almond meal and one tbsp chia seeds. I am a biiig chocolate fan, so I planned to put cocoa in the porrige. But when I tasted it, it was sooo good, that I did not want to cover this flavour with cocoa. I just put a little bit of cinnamon in, and now I am having the most amazing breakfeast! Thank you!
Kim says
Elea, thank you so much. I’m glad my recipe was able to inspire your creativity. Your version sounds great. I bet the cocoa would be delicious! I’m posting a pumpkin spice version on Monday. Have a great weekend. -Kim
Cherry says
Oh My Lord!!!! This gives me the exact mouth feel of Cream of Wheat!!! The taste is surprisingly close too!!! I will add a few toasted nuts next time. I didn’t get even a hint of coconut flavor. Thank you for the perfect food memory that is low carb!!!
Kim says
Cherry! What a great comment! I am so happy this brought back a good food memory. My favorite it the almond flour porridge, but this is pretty darn good. Thanks for taking the time to let me know how you like the recipe! Enjoy. -Kim
Joy says
Thank you, thank you, thank you!!!!
I would NEVER have thought to cook some coconut flour and flax meal to make porridge.
I used to love maizemeal (with butter, LOTS of sugar and a bit of milk) and then moved on to oats with LOTS of honey & yoghurt. Since going LCHF, I’ve missed a nice hot porridge. This hit the spot perfectly! I didn’t add the egg, will try that next time, but it was perfect consistency. Only ate half and it was enough for me. The coconut flour was sweet on its own for me so didn’t need to add sugar/sweetener. My husband will welcome the break from bacon & eggs 🙂
Kim says
Joy! I’m glad you are enjoying the porridge. The egg makes it creamy and delicious. Some people have had luck doing it in the microwave, too. It’s so nice to have options in life. 🙂 Thanks for leaving such an awesome comment! -Kim
Joe M says
This was good and easy to make. Perfect for keto!
Kim says
Great, Joe! Glad it fits easily into your mornings and macros. 🙂 Thanks for leaving a comment! -Kim
Edna Spracklen says
I’m new this sounds good.
Kim says
I think you’ll like it Edna. If you do, then consider looking at the Almond Flour Porridge. It is so good! If you have any questions, email me or leave a comment. Enjoy your weekend. -Kim
Tammy says
I came across this last weekend and have had it a couple times this week. I have tried similar recipes and they just did not hit the spot like this one! Very good! Thanks for sharing.
Kim says
Thank you, Tammy! I’m glad you are enjoying the recipe. It can be microwaved, too. Another reader told me and I tried it. Works like a charm. Thank you for your compliment and you comment. I appreciate that you took the time to let me know. Enjoy your weekend. -Kim
Sue says
I’ve made this twice and love it. The only downfall is later in the day I get a burning in my gut. It last all day. I’m not allergic to anything. Can you think of anything I might be doing wrong. I don’t want to stop eating it.
Kim says
I’m happy you are enjoying the coconut flour porridge. I’m not sure what the burning in your gut is. It sounds awful. If you aren’t sensitive to any of the ingredients then maybe you should talk to your doctor about it if it continues. Thanks for the comment and I hope you find an answer soon! Have a nice day. -Kim
Leah Theil says
I just want to say that I saw this recipe posted on facebook three days ago. I’ve made it twice for breakfast since then and I absolutely love it. I grew up eating malt-o-meail and cream of wheat and this tastes just like it. Well done! I’ve reposted it and recommended it to all of my friends who grew up eating similar foods.
Kim says
Leah, I am so glad! Sometimes you just need to give the eggs and breakfast meats a break, huh? Thanks for such a nice comment and for sharing with your friends. Have a great week! -Kim
Tori says
Made this a few times now. It’s yummy!
Veronica says
Made this this morning and hubby thought it was amazing!! Yours in the picture looks like it’s a little liquidy. Did you add something after just for that picture? My is a little thick but I still love it. Perhaps it’s because I used canned coconut milk? I used to love cream of wheat as kid. I’m thinking I may have stirred it too long or it’s because of the canned milk.
Kim says
I’m glad you guys liked it Veronica. It makes me so happy to hear that. No, I didn’t add anything extra to the porridge, but it took me about 20-30 minutes to take the photographs (sometimes it takes me much longer) and as the porridge got cold and sat some of the water from the recipe, or it could have been steam from when it was hot, collected around the side. If you replaced the water with coconut milk, then yours would be pretty thick! 🙂 I make mine with water and then add 1 tablespoon of butter/ghee and 1 tablespoon of heavy cream/coconut milk. Thin to your desired consistency. Thanks for the comment, Veronica! Take care. -Kim
Veronica says
Also, can this be doubled or will it mess up cooking times? Thanks.
Kim says
Sure you can double it. But if you plan to reheat any extra in the microwave, go very slowly or the egg may cook and become scrambled eggs! Take care. -Kim
Tori says
Made this a few times now. It’s yummy! I’ve also doubled it and microwaved the leftovers at work with no problems.
Kim says
Tori, I’m so happy you liked it. Also, thanks for letting me know that it reheated in the microwave with no problem. That us very useful information. Have a great night! -Kim
Veronica says
Can I use ground flaxseed? That’s all I have but I don’t think it’s golden.
Kim says
Great question, Veronica. Yes, the flax needs to be ground or the porridge wont thicken properly. You what you have. Have a great night! -Kim
Laura says
Could you make a huge batch of this then microwave the left overs for a quick breakfast?
Kim says
Laura, my gut is telling me “no”. I think the egg would cook and get gross, but honestly I haven’t tried it. If you try, will you let me know how it goes? Have a nice day. -Kim
Lenora Proctor says
Amazingly good and the same texture as Cream of Wheat! I ground my flax seeds, 2 T. (regular, not golden)- had to add a bit more water-excellent! Thank you!
Kim says
I’m glad you liked it Lenora! I’m assuming you measured two tablespoons of seeds and then ground them – that would be about 3 tablespoons of ground flax? Yeah, the porridge would be pretty thick. I’m glad you were able to get the consistency you like. 🙂 Have a nice day and thanks for your comment! -Kim
Valerie says
We don’t eat flax, is there something it could be subbed with?
Kim says
Hi Valerie, I’m really not sure. You could try ground chia seed or another tablespoon of coconut flour. It wont be the same, but it might be something that you like? Let me know how either of those work. -Kim
Vicky @ Tasteaholics says
Kim! I’ve been making this every morning for the past week! I’m totally in love with it. Thanks for much for the awesome idea!
Kim says
Vicky, you are so nice. I’m glad you enjoy it. Thanks so much for the awesome comment! -Kim
mafrlene says
can we leave the egg out if we are allergic to it?
Kim says
The egg provides thickness (or body) and creaminess to porridge. You can try it without and see what you think. Thanks for your question. -Kim
Chloe says
I’ve tried using flax meal a couple of times in baking, and no matter what, I can’t get used to it! The flavor is very off-putting to me. Is there anything that could replace it in this recipe, or is it necessary for the texture?
Kim says
Hi Chloe. First, just so other people know, there is regular flax which is very dark and strong tasting and then there is golden flax which is lighter in color and flavor – almost a bit nutty. But, I totally hear you. I don’t like the Bob’s Red Mill GF baking mix because there is white bean flour in it and it tastes like raw bean. No matter how I use it, that is the predominant taste to me. My daughter can’t taste it, so I understand where you are coming from.
Okay. I haven’t tried it yet, but you may want to try substituting ground chia seed for the flax and see how that does. I think it may behave similarly as the flax in this application. I know that some people make a chia egg, similar to a flax egg in vegan cooking, so it may work. I may try it myself, too. I hope this helps. Have a nice day! -Kim
Chloe says
Thank you Kim! I’ll try it out with the ground chia seed this weekend and let you know how it goes 🙂
But thank you in advance for the recipe! I love my low-carb lifestyle and I don’t think I’ll ever go back, but I sure do miss my warm bowl of oatmeal in the morning.
Rosanna says
I used almond meal in place of the golden flax meal and while I don’t think it thickened as much as it probably should have, it was still very tasty!
Kim says
Thanks for letting me know Rosanna. I’m all for subbing ingredients to take advantage of what you have and making it your own. Love it! Have a good day. -Kim
Marjorie says
Made this today and it was great! I added a little SF maple syrup on top-yum! Will definitely be making again, it’s great to have an option for a hot “cereal”. Thanks for the great recipe!
Kim says
I’m so glad Marjorie. And thanks for the nice compliment, It’s my extreme pleasure. Have a nice day. -Kim
Maria says
Made it on this 15° morning. It hit the spot. Four hours later and I’m still quite full. Thank you!
Kim says
Yay! I’m glad you enjoyed the recipe and that it kept you satisfied for hours. You are most welcome! Thanks for taking the time to comment. -Kim
Wendy Bratton says
Cream of Wheat was a favorite of mine growing up! Just tried this and its amazing!!! I added a little vanilla and it absolutely brought wonderful childhood memories back. Thank you!
Kim says
Yay! I’m glad it brought you back to your childhood. Have a nice weekend! -Kim
Dita MacDonald says
This looks great! I am new to your site and I am glad I found it.
Kim says
Hi, Dita. I hope you find a few things you like. Welcome! -Kim