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Warm Winter Porridge (with an Instant Pot option)

A different, yet delicious, take on morning hot cereal.

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Update 2018: this porridge is one of the many 36 recipes in my new Instant Pot for Beginners eBook with an easy overnight version!  Click below to get your copy!

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I used to subsist on morning oatmeal.

Brown sugar.  Half & half.  A handful of raisins.

(Anyone else drooling yet?)

I eat the occasional oat-y food these days.  But knowing how much happier my GI is without it, oatmeal is most definitely off the table.  And at this point of my fairly low-carb approach to Paleo eating, it would feel too much like dessert anyhow.

In fact, that’s exactly how I have been enjoying this recipe.  While it would definitely be perfect for a breakfast meal, I think it feels more appropriate for after dinner.  (Or AS dinner once in awhile…if I’m being honest.)

It’s fairly low-carb, especially when compared to traditional oatmeal.  Although how much honey drizzling you employ can definitely change that. 🙂

See below for notes on adjusting the amount of flax or chia to impact the consistency (as well as cooking times).  I like mine fairly thick so I can thin it out with coconut cream as I eat it.



Get a printable PDF of the recipe

Warm Winter Porridge

Yields: 1 serving

1 egg

½ c. almond milk

2 tbsp. butter, ghee, or coconut oil

1 tbsp. maple syrup

1 tsp. vanilla extract

½ tsp. sea salt

2 tbsp. almond flour

2 tbsp. hemp seeds

3-6 tsp. ground chia or flax seeds

1 tsp. maca powder

1 tsp. lucuma powder

2 tbsp. unsweetened shredded coconut

2 tsp. ground nuts of choice (hazelnut meal or these ground up work well)

2 scoops collagen peptides (optional for added protein)

½ tsp. ground cinnamon

½ sliced pear or apple
Topping ideas: coconut cream, more nuts/seeds/coconut, nut butter (I used sunflower butter), dried fruit, honey or maple syrup for drizzling

Directions:

Add the egg, almond milk, butter, maple syrup, vanilla extract, and sea salt to a medium saucepan.  Whisk until smooth.  Add the remaining ingredients, aside from the pear or apple.  Whisk well.
Place the saucepan over medium-low heat and stir continuously until it thickens to your liking.  This can range from 5-10 minutes.  The longer you cook, the thicker it will get.  I prefer mine thick so the bowl you see pictured here was cooked about 10 minutes.
Note: the amount of ground chia or flax seeds you use will impact how thick or runny this porridge is.  You can start at 3 teaspoons and add more as it’s cooking if you are unsure.

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