Warm Coconut “Porridge” [Gluten/Grain Free]

Warm Coconut "Porridge" [Gluten/Grain Free]

I think by now you all know how much I love breakfast! I mean, probably half my recipes are either porridge or pancakes! Transitioning into a grain free, high fat, lower carb diet was definitely a challenge at first because I knew I couldn’t have my beloved bowls of popped amaranth porridge.

A couple weeks ago, I created my version of Cauliflower N’Oatmeal, which was definitely a success and I absolutely love it! However, it is quite time consuming and I know I won’t be able to have it every morning once school starts and the mornings become chilly, so that’s why I set out to make a new version of “N’Oatmeal” which uses coconut flour – and takes about a third of the time to make!

When you prepare this breakfast, you might think “this does’t look like a lot of food,” but trust me when I say all the fiber and healthy fats from the coconut ingredients will keep you full for HOURS! This was probably the best tasting “porridge” I’ve EVER had, and that includes grain-based porridge! It’s rich, warm and super satisfying, I know this will be a staple breakfast for me.

I hope you enjoy it as much as I do!

Serves 1 – Gluten free, Grain free

Warm Coconut "Porridge" [Gluten/Grain Free] 2

This is “Maca Pecan Pie” Flavor

You will need:

3 tbsp Coconut Flour, sifted
2 tbsp shredded coconut
3/4 cup coconut milk
canned coconut milk will yield a thicker porridge, but I used So Delicious Unsweetened Coconut Milk with success
1/4 cup water
1 egg
one reader had success with a vegan flax egg substitution
1/2 mashed banana – optional for added sweetness
I did not use banana found the flavor to be sweet enough
1 tsp vanilla extract
any additional spices (these are what I used for Maca Pecan Pie):
1 tsp maca powder
1 tsp cinnamon
1/4 tsp nutmeg


Place the liquid ingredients with the coconut flour and shredded coconut in a small sauce pan and bring to a boil, stirring once or twice.
Immediately turn the heat to low and simmer for 3 minutes, stirring half way through.
Take the pan off the eat, then crack the egg into the porridge.
Whisk vigorously so the egg doesn’t cook, and return to the heat.
Stir in the mashed banana if you’re using it, vanilla extract and any spices.
Cook about 2 more minutes until the porridge reaches a nice thick consistency.
Pour into a bowl and top with nuts, nut butter, berries, or whatever your heart desires!

Enjoy! đŸ™‚

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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