Judy’s Fabulous Low-Carb Oatmeal

4.4 out of 5 stars5 stars63%4 stars17%3 stars11%2 stars3%1 star3%1208 ratings
Our friend, Judy, shared her awesome version of oatmeal with us — and it was so tasty, we had to let you in on it! Low-carb breakfast deliciousness at its best! Ketogenic low carbKetogenic low carb88% Fat6% Protein4% Carbs7 g carbs / serving Easy 5 m0 minutes preparation5 minutes cooking time
Ketogenic low carbKetogenic low carb88% Fat6% Protein4% Carbs7 g carbs / serving Easy 5 m0 minutes preparation5 minutes cooking time

Our friend, Judy, shared her awesome version of oatmeal with us — and it was so tasty, we had to let you in on it! Low-carb breakfast deliciousness at its best!

Ingredients

1 servingservings
USMetric
  • 1 cup 240 ml coconut milk or almond milk
  • 1 tablespoon 1 tablespoon flax seeds, whole
  • 1 tablespoon 1 tablespoon chia seeds
  • 1 tablespoon 1 tablespoon sunflower seeds
  • 1 pinch 1 pinch salt

Print recipe
NutritionKetogenic low carb88% Fat6% Protein4% Carbs7 g carbs / serving

Instructions

Instructions are for 1 serving. Please modify as needed.

  1. Mix all ingredients in a small sauce pan. Bring to a boil. Lower the heat and let simmer until desired thickness is reached. This shouldn’t take more than a couple of minutes.
  2. Top with butter and coconut milk – or almond milk and cinnamon – or fresh, unsweetened berries. The possibilities are endless!

Tip!

Make a large batch of the dry ingredients and store in a big glass jar for an even quicker breakfast. This will be enough for 20 servings, corresponding to 3 tablespoons seed mix per serving:

1¼ cup flaxseeds
1¼ cup chia seeds
1¼ cup sunflower seeds
1 tablespoon cinnamon
½ teaspoon salt

Meal plans

Get lots of weekly low-carb meal plans, complete with shopping lists and everything, with our premium meal planner tool (free trial).
 
Asian Cabbage Stir-FryMon
Saffron-Flavored Fish Soup with AioliTue
Avocado Pie with a Taste of ChiliWed
Rutabaga Fritters with BaconThu
Minute Steak Roulads with Cheese and Herb ButterFri
Low-Carb Cauliflower Pizza with ArtichokesSat
Flying Jacob CasseroleSun

Suggestions

Popular now

Top 30 recipes >

More recipes

Visual low-carb guides

Get started

For everything you need to get started – meal plans, shopping lists, daily tips and troubleshooting – just sign up for our free 2-week keto low-carb challenge:
challenge_pic2
Low Carb Made Easy How to Lose Weight Low-Carb Recipes Low-Carb Success Stories
1 2

82 Comments

  1. Mary
    Question - the recipe calls for coconut milk or almond milk. By coconut milk, do you mean the kind you can get in a can that is very high fat content or do you mean the the "coconut milk" that is sold in the dairy case beside the almond milk and has the consistency of skim milk or almond milk? The difference is massive. I'm looking forward to trying this since I love chia seeds...they remind me of tapioca pudding texture.

    Vicki - can you use pumpkin seeds (pepitas) or another kind of seed instead?

    Reply: #55
  2. 1 comment removed
  3. Ahtea
    Thank you for offering a choice. Unfortunately, I agree with Bec. It's kind of a gelatinous goo. Very disappointing. If I could find the star rating button I'd give it a one star.
  4. Eddie
    I make some variation of this most mornings. I use unsweetened almond milk (provamel brand). I usually blend the almond milk, 1tbsp chia, 1tbsp flax, 1 tbsp sunflower seeds, 1 tbsp pumpkin seeds, a pinch of vanilla and 1tsp of ceylon cinnamon to a smooth texture. I pour this into a bowl and mix in a few crushed pecans or walnuts, some unsweetened coconut chips, some raw cacao (100%) nibs, some sesame seeds and I like to add some almond butter on top. It certainly is higher in carbohydrates than the above recipe, but the flavor is much better and it is a very satisfying breakfast for me. My wife also enjoys this, but I add some fresh berries or a berry compote to hers and it is amazing! I tend to avoid fruit as a diabetic so I have mine without fruit. I also sometimes add a tbsp or two of natural sheep or Greek yogurt which is also nice if you can handle the extra few carbs.
  5. Question - the recipe calls for coconut milk or almond milk. By coconut milk, do you mean the kind you can get in a can that is very high fat content or do you mean the the "coconut milk" that is sold in the dairy case beside the almond milk and has the consistency of skim milk or almond milk? The difference is massive. I'm looking forward to trying this since I love chia seeds...they remind me of tapioca pudding texture.

    Vicki - can you use pumpkin seeds (pepitas) or another kind of seed instead?

    Hi Mary!

    It's the kind in the can with a high percentage of fat in it.

    Good luck!

  6. Clemensia
    I had...no, tried this for breakfast and it was unapitisingly slimy. Not a fan.
  7. Andrea
    love it !
  8. Jackie
    Hi - I tried this in the microwave this morning and consistency was nothing short of frog spawn - nothing like the picture and I cooked it for 5mins. Won't be making it again. Didn't get any of the side effects talked about on here though. Maybe get different results on a hob?

    Is it possible to cook this in the microwave? I need to test if I can use this to take to work.

  9. Kylie
    Not what I expected.. it's like nutty goo.
  10. Ted
    is that 88% of your daily fat intake ?
  11. cbsjr
    Pretty awful. I'll save it for when I think I need more fiber in my diet.

    One advantage, it made me eat slow which is some thing I need to learn to do.

  12. Kathi
    Hei allihopa.
    I had this 5 mins ago and it was delicious! I added a lot of cinnamon and a bit of Erythritol for sweetening (yeah, I know, sweeteners are crap, but sometimes I just NEED something sweet :-) ) Very yummy, I'll cook this again very soon! Thanks for this idea, I'll definitely try different versions of this (berries, salty and the like).
  13. Jami
    I love this! It is filling, creamy and warm!
    Just realized I used flaxseed meal! Maybe that is the difference!?
  14. Kath S
    This was excellent - thank you so much for posting, Judy!

    Started a low carb diet 3 weeks ago and my god was i sick of eggs for breakfast - i dont always have an appetite for heavy or savoury foods in the morning. I cut out the butter (lactard) and used half unsweetened almond milk and half coconut milk, and pumpkin seeds instead of sunflower because theyre lower in carb. If you let it sit for a couple mins after cooking (like any oatmeal) it thickens a bit. I cooked it with cinnamon, had a few chopped strawberries on top, which i reckon it needs for sweetness, and another dash of coconut milk on top too. Next time will add some vanilla essence.

    Im a big fan of the consistency, but I wouldnt mind replacing the pepitas with something because they come out a little soggy. Any ideas? Also I wonder, if whole flax seeds arent digestible, perhaps they are subtracted from the carb count?
    Thoroughly enjoyed and what a relief to have a carb-free brekky without eggs!!

  15. 1 comment removed
  16. Jacki
    Thanks for trying to offer a porridge option, but I agree with many of the posts here that this is not edible. First, the recipe says "coconut milk or almond milk". The only almond milk I've seen comes in a carton, so I assumed you were talking about coconut milk in a carton. After I made it I saw in comments that you meant canned coconut milk. It would be helpful if you made this distinction. This was very liquidy and slimy. I added walnuts & coconut shavings to help it out, but ended eating enough porridge to eat these chunkier pieces and tossed the rest. A disappointing meal, but I think it's safe to say that without grains a porridge is not to be.
  17. Christine
    I like every kind of texture and flavor, but found this to be awful. Sorry, I was disappointed.
  18. Caralyn
    I make this but eat it raw with a little coconut cream and heavy cream. The coconut cream sweetens it a little, which is nice. I am wondering if I am adding too much fat by using the coconut cream and heavy cream instead of almond milk? Any input would be helpful! Thanks
  19. Patricia Cooper
    I don't know if it was the quality of the ingredients or the high altitude. But it was a complete let down. It was taking forever to cook and then I finally had enough and had cottage cheese and pineapple. I put the pot on the back burner and when I returned it looked like a gelatinous ooze. I made the mistake of eating it and it was like luke warm phlegm. By the way, there needs to be cheaper low carb meals.
    Reply: #75
  20. Yvonne
    Love it. Sometimes I use water and cream combined in a blender and I add a bit of blueberry chia jam. Mine doesn't come out slimy of I use a little less liquid. I make sure to drink herbal tea alongside it.
    I used to love milk puddings with tapioca now I'm hooked on these little seeds!
  21. Joan
    Isn't provamel brand soy , I make a habit of not having anything soy
  22. Scrappie
    I really like this and found it to be much more palatable than the other 'porridge' recipes on the site. It is a little gelatinous but i'n my opinion so is regular porridge!

    I have made it with both coconut milk and 18% table cream and i have tried replacing the flax seeds with both ground flax seeds and almond flour and both work fine. I typically double the amount of dry ingredients as i find this makes it a little thicker and quicker to make.

    On balance i think i prefer it with table cream rather than coconut milk, plus I usually top it with unsweetened desiccated coconut, hemp hearts, berries, or some high fat yogurt. Overall its very versatile!

  23. Gary
    I keep trying this but am unable to get it to be like porridge. Is the carton almond milk the problem? Also, with chia seeds, since chia pets grow hair, will chia seeds do the same. I could use a bit more up top. :-)
  24. Brenda
    Has anyone made this with flax MEAL rather than flax seeds? My understanding is that flax seeds are totally indigestible and that you don't get ANY of their nutritional advantages unless they are ground up. Comments?
    :)
  25. Gloria
    Patricia. Are u the Pat from the DOE?
  26. Cathy
    Why do you post recipes like this? Very disappointing. Slimy is the word that comes to mind. Please make your recipes worth trying.
  27. Pamela
    I like it, I let it thicken before I heat it, I find it filling.
  28. Rosie
    I love this. However, I use full cream milk (200mls) a little Natvia and a pinch of nutmeg. I am going to try it with cream diluted with water to lower the carbs. I love milk puddings. This is my "go to" breakfast, when I just can't face another egg.
  29. Bruce
    I make this in the "overnight oats" fashion. No cooking. Just place the tbsps of flax meal (not seeds), chia seeds, and sunflower seeds in 1 cup mason jars, add toppings (e.g., any combination of nut butter, berries, cinnamon, stevia, vanilla, cacao nibs, yogurt, etc.), then fill the jar with your milk of choice (I use almond or coconut). Shake it up, put it in the fridge and you're good to go for tomorrow's breakfast. Great one to bring to the office, I do enjoy it and it keeps me going. I always eat it cold and I think the texture is probably best that way.
  30. Brenda Coulter
    I'll be making this again! Probably tomorrow morning!
    :)

    NOTE: Rather than using the one cup of coconut milk called for, I opened a chilled can of coconut CREAM and set aside the firm cream that had collected on top. Using only 1/2 cup of the watery liquid left in the can, I microwaved the seed mixture for a couple of minutes. When I liked the texture, I plopped some of my reserved coconut CREAM on top.

    The "porridge" was amazingly good and sweet. No need to add anything, not even cinnamon. It made a VERY satisfying breakfast.

    EDITED TO CLARIFY: I used a can of COCONUT CREAM. That is a different product from CREAM OF COCONUT. The latter has a ton of added sugar and is most often used to make desserts and Pina Coladas. Read your labels carefully!

  31. sandra
    I LOVE this!!! I LOVE the texture! To each his own!
  32. Charlo
    I think you forgot the oatmeal. How much should you use?
  33. Cindy
    Didn't this recipe used to be called "Judy's Low-Carb Porridge"? I think adding oatmeal to the title is misleading. It's a nice substitute for oatmeal, but I wouldn't call it oatmeal. Regardless, we really enjoyed this porridge!
  34. joyce
    can anyone suggest an oil that does cause gall bladder problems...all the healthy fat ones cause n/v.. i had no problems with the unhealthy canola which is no longer in use...i miss an oil salad dressing..what would be a brand of acceptable commercial mayonnaise..all have canola oil..even the ones labeled "with olive oil"...joyce
  35. Rachael
    Love It! I added some toasted hemp and walnuts as well as a teaspoon of sunflower nut butter and a few raspberries...delicious!
  36. Carol
    This has to be the most disgusting stuff I have tried (and failed) to eat - ever. Frogspawn.
  37. Diana
    I don't think it's clear what to use for milk. It says almond or coconut. The only almond milk I've found is in a carton, with 1 g carb. Cartoned coconut milk also has 1 g carb. So I would guess this is what should be used, but somewhere in comments it says canned coconut milk should be used, but it isn't clear whether to use the cream on top or the waterin bottom of can. And again, any of these options are very different from almond milk. One commenter says they use coconut cream...???
1 2

Leave a Reply

Reply to comment #0 by