Fabulous low-carb n'oatmeal

Fabulous low-carb n’oatmeal

This recipe came from one of our lovely members - Judy. She was kind enough to share 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!

Fabulous low-carb n’oatmeal

This recipe came from one of our lovely members - Judy. She was kind enough to share 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!
USMetric
1 servingservings

Ingredients

  • 1 cup 240 ml canned, unsweetened coconut milk or unsweetened almond milk
  • 1 tbsp 1 tbsp flaxseed, whole
  • 1 tbsp 1 tbsp chia seeds
  • 1 tbsp 1 tbsp sunflower seeds
  • 1 pinch 1 pinch salt
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Instructions

  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!

Tips

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

Tip from our Dietitian

If enjoying this low-carb n'oatmeal for breakfast we recommend increasing the protein for a more filling and nutritious meal.

If you tolerate dairy you could add 2 tbsp whey protein isolate per serving.

If you don't eat dairy products, eat a couple of eggs on the side.

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DD+ MEMBERSHIP

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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154 comments

  1. Helen
    Brilliant love it so good to have a different breakfast
  2. Dawne
    I’m loling at the comments here still haven’t made it but I will

    Now do tell how do troll bogeys taste again lol!!!

  3. Annie
    I mix up the recipe for 2 portions but I divide it into 3 as I found the serving too filling. I add some vanilla extract. I keep it in the fridge overnight and cook my serving in the morning. I usually have it with butter and cinnamon. I find the texture reminiscent of porridge made with rolled oats which is a pretty standard way to make porridge in the UK. I'd describe it as mucilaginous, not gelatinous.
    I do recommend leaving the mixture overnight so it thickens properly. The uncooked mix keeps perfectly well for 3 or 4 days.
  4. Dawn
    This recipe has a lot of mixed reviews, but I think it's a great base to taylor to your own taste. I've tinkered with it and love what I ended up with. I make a bunch of little containers and let it sit in the fridge at least overnight and then just microwave, top with the granola recipe from Diet Doctor, and take to work. Mix-in's so far have included cinnamon or pumpkin pie spice, canned pumpkin, maple-type flavor drops, vanilla extract, and a little brown Swerve or allulose. I also add hemp hearts and a little butter to the base, but leave out sunflower seeds since it's in the granola.
    Reply: #155
  5. Kerry Merritt Team Diet Doctor

    This recipe has a lot of mixed reviews, but I think it's a great base to taylor to your own taste. I've tinkered with it and love what I ended up with. I make a bunch of little containers and let it sit in the fridge at least overnight and then just microwave, top with the granola recipe from Diet Doctor, and take to work. Mix-in's so far have included cinnamon or pumpkin pie spice, canned pumpkin, maple-type flavor drops, vanilla extract, and a little brown Swerve or allulose. I also add hemp hearts and a little butter to the base, but leave out sunflower seeds since it's in the granola.

    Thanks so much for your feedback!

  6. Dolly
    Chew 100 times or use a blender 🙂
  7. Chris
    Thanks for this recipe! Delicious! I made it in the microwave; brought it to boiling then left it on the counter for 10 minutes to thicken up. It really hit the hot cereal 'spot'. I didn't have sunflower seeds so used chopped pumpkin seeds instead. A nice change from eggs.
    For the nay sayers out there: it's NOT oatmeal porrige folks. This is KETO! If you are going to be successful on Keto you need to leave grains behind, keep an open mind and experiment to find what substitutes you like and don't like. Everyone's taste preferences (flavour and consistancy) are different. For those of us looking for constructive reviews and advice, ideas for improvement or 'mixing it up' for variety are greatly appreciated. Derogatory attacks and negative comments from people who have NOT EVEN TRIED THE RECIPE, are simply NOT helpful. If it doesn't sound yummy to you, move on!
    Reply: #158
  8. Kristin Parker Team Diet Doctor

    Thanks for this recipe! Delicious! I made it in the microwave; brought it to boiling then left it on the counter for 10 minutes to thicken up. It really hit the hot cereal 'spot'. I didn't have sunflower seeds so used chopped pumpkin seeds instead. A nice change from eggs.
    For the nay sayers out there: it's NOT oatmeal porrige folks. This is KETO! If you are going to be successful on Keto you need to leave grains behind, keep an open mind and experiment to find what substitutes you like and don't like. Everyone's taste preferences (flavour and consistancy) are different. For those of us looking for constructive reviews and advice, ideas for improvement or 'mixing it up' for variety are greatly appreciated. Derogatory attacks and negative comments from people who have NOT EVEN TRIED THE RECIPE, are simply NOT helpful. If it doesn't sound yummy to you, move on!

    Thank you, and I am glad that you enjoyed the recipe!

  9. JANET
    Hi! I tried it this morning, making it with unsweetened almond milk. I added a beaten egg and a couple drops of sweetener. I didn’t mix in the egg fast enough and got some egg white clumps, but they weren’t bad and it still tasted good. I think adding the egg added more fat and protein. Already made a big batch for future breakfasts!
  10. Lupco Veljanovski
    It does have a slimy consistency this is normal
  11. Lorena
    I personally a hard time with the texture, so I asked my FB friends if they had any ideas. One provided an alternate recipe from a web site. I’m not sure if I’m able to show here but, I can say it did include hemp hearts and flax was ground, it seemed to have done the trick for me. Oatmeal is a long time favourite for me in the winter months and I was fine looking for a low carb alternative as long as the taste and texture came relatively close to what I was used to.
  12. Karen
    I am going to try it as soon as I get all the ingredients I read all the comments so I am ready to try different styles. thank you
  13. Laura
    I tried this recipe this morning. I used exact amounts shown for 1 serving. I used almond milk. I brought it to a boil and then lowered the temp and stirred and stirred. It never ever started to thicken. It remained runny. So I added hemp hearts, an additional tbsp of flax seed and chia seeds. It finely started to thicken a little, but not like it shows in the video. I eventually had to just try it as is since it had been about 15 minutes. It wasn't too bad. Not very flavorful. So I added some cinnamon, vanilla and topped it with a sprinkle of blueberries and sliced almonds. It helped add flavor. I might try it again. But I definitely prefer, and enjoy, the DD recipe for Keto Porridge for this type of breakfast.
  14. Susie
    I am new to this diet plan and am loving all of the recipes I have tried so far. This one intrigues me because it gives me a break from eggs! But, isn't it easier to digest ground flax see than whole flax seed? Just wondering since both are such good sources of fiber. I will grind both the flax and chia but wanted the DD opinion. Thanks!
    Reply: #165
  15. Kristin Parker Team Diet Doctor

    I am new to this diet plan and am loving all of the recipes I have tried so far. This one intrigues me because it gives me a break from eggs! But, isn't it easier to digest ground flax see than whole flax seed? Just wondering since both are such good sources of fiber. I will grind both the flax and chia but wanted the DD opinion. Thanks!

    The whole flax seeds are part of what give this dish its texture.

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