Do you love the comfort of hot cereal on a cold morning? If so, this yummy low carb oatmeal recipe is sure to become a winter favorite.
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It’s been getting pretty cold here in Connecticut. Last weekend, we had our first temperatures in the single digits for this winter season.
As I sat in the warm house, my husband was out scooping snow with the tractor with the temperature at 7 degrees F. Thankfully, the weather warmed up into the 50s during the week.
To help brush off the chill, I’m a fan of hot cereal in the winter. That’s why I decided to develop my own low carb oatmeal recipe.As part of my Keto Krate, I got to sample the Noat-Meal hot cereal made by Ketologie. Although good, I found it to be a bit pricey.
To save a little money, I figured I should just come up with a homemade recipe for oatmeal using the same idea. Coconut flakes and flax are in the pre-made version, so that’s what I used.
I know a lot of people try to avoid flax seeds, but the meal does help thicken the cereal. If your opposed to using them, a smaller amount of chia would work too.
Searching the web for low carb oatmeal recipes, I found this one. It was pretty close to what I was looking for, but it did not get thick enough when I gave it a try.
I also found that the hot cereal needed a little bit of sweetener added. So, I included some liquid stevia and monk fruit which add no calories or carbs.
It took me a couple tries to get it right for me. But, there’s still plenty of room for adjusting the recipe to suit your own taste.
I’ve always liked really thick oatmeal cereal. In fact, when I used to use the instant hot cereal packs, I’d only add about half or less of the water called for.
If you want your low carb oatmeal to be thinner, simply cut back on the flax meal or chia seeds. There’s also the option to eliminate the seeds and cut back on the liquid.
Since this is a noatmeal cereal, it doesn’t actually taste like oatmeal. The hot cereal tastes like coconut, which is the predominant flavor.
Toasting the coconut in the pan first really helps bring out the flavor of this low carb breakfast treat. So, if you aren’t a fan of coconut, you’ll want to skip this recipe. I also used coconut in my low carb muesli granola cold cereal recipe.
So, take a break from the regular eggs and bacon. You can have a delicious low carb cereal in the morning instead!
Low Carb Oatmeal Recipe – Hot Cereal
Low Carb Oatmeal Hot Cereal
Ingredients
- 1/2 cup unsweetened coconut flakes
- 1 1/3 cup unsweetened almond milk or coconut milk
- 1 1/3 cup water
- 2 tablespoons coconut flour
- 2 tablespoons flaxseed meal chia could be used if don’t like flax
- 15 drops vanilla stevia drops
- 10 drops monk fruit liquid extract or 5 drops stevia
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Toast coconut flakes in medium pot over medium high heat until golden being careful not to burn.
- Stir in the almond milk (or coconut milk) and water.
- Cover and bring mixture to a boil.
- After the boiling point is reached, remove from heat and add the remaining ingredients.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
ROSE DARMANIN says
Where is the oatmeal in the recipe. It’s supposed a low carb oatmeal recipe.
Lisa MarcAurele says
It’s a “mock oatmeal” recipe. Oatmeal isn’t keto friendly unless you use oat fiber which really isn’t oatmeal either.
Marlene Springer says
Where are you in CT I’m in stamford
Lisa MarcAurele says
I’m just outside of Colchester.
Stella says
Hi Lisa, I’m not having any luck with hot cereal.
Followed your recipe and ended up with soup not cereal
I used coconut milk and water like the recipe said to do, even added more coconut flour and flexseed meal.
Lisa MarcAurele says
Some of the liquid does need to boil off. But it should thicken as it cools a bit.
Staci says
I cut the liquid down to 2 cups total, and I still had to add 3T chia seeds to get it to thicken up.
I wonder if maybe it needs to be boiled DOWN, instead of removed immediately??
I left the sweetener out, added a few shakes of salt and a dribble of vanilla, served with butter and Lakanto sugar-free maple syrup, pretty tasty.
Barbara Peretti says
I love the flavor of this recipe but I have made it twice following the directions and my oatmeal is very runny and does not look like the photo for this recipe. Twice I have had to double the amount of coconut flour and chia (flax) seed to get my oatmeal thick like the photo and the way I like it which totally changes the carbs, calories, protein and fat. Has anyone else experienced this?
Lisa MarcAurele says
It should thicken as it sits and cools. But coconut flour can vary.
Lena says
I LOVE this recipe. I’ve been doing Keto for 4 months and as much as I love eggs, I’ve gotten pretty tired of them for breakfast. I don’t use any sweetener and add a tablespoon or two of blueberries and a big dollop of butter. This is going to become a breakfast staple for me.
Lisa MarcAurele says
I love adding berries to mine, but never thought of using butter too.
Gigi says
Hi, I wanted to give this a try cause I miss oatmeal. But it didn’t thicken up for me. The recipe says use 1 1/3 cup water and the same amount for water. After boiling it was mainly liquid. I put all the other stuff in and boiled it again then have it on low for 7min but it’d still runny for me.
Lisa says
It’s the coconut flour and flax meal that thickens things up. You can always add a little more of those if needed.
Rick Shelton says
Do you know if this recipe would help with cholesterol?
Lisa says
Low carb eating in general helps with cholesterol.
Faith (Healthy Sweet Eats) says
When temps cool down, this is one of my absolute favorite things to have for breakfast! I like that your recipe makes 3 servings; I would make it and eat one, and stash the other two servings in the fridge for easy breakfasts later in the week!
Lisa says
I do the same thing! Sometimes I even make a double batch. It gets really cold here in Connecticut.
Nicole E Frausto says
Hi Lisa,
I first wanted to thank you for posting this recipe.
I did try it as written except for the coconut flour. I didn’t have that or the special sugars. So I just omitted them.
I thought it was tasty, but yes a bit too thin, probably because of the coconut flour. I have made this recipe my own and I absolutely love this. My 2 and 1 year old sons eat this porridge almost every morning.
I wanted to share my technique for the almond milk since I make it fresh every morning just for this recipe.
First I put one to two tablespoon of Kerry Gold in with the coconut (I buy the unsweetened shreds from sprouts) I let this toast on medium while I make the almond milk.
For the almond milk I use 1/4 cup Almond flour, and 1 1/2 cups of water. I add a dash of vanilla, a dash of almond extract and a tablespoon of coconut sugar.
I add all of this to my vitamix and blend on high for 3 minutes. I actually time this with my watch.
I keep an eye on the coconut and butter, stirring so it doesn’t burn.
Once the 3 minutes are up I pour the whole pitcher of almond milk into the pot, then I add 2 heaping tablespoons of flax seed ground and 2 tablespoon of the chia seeds. It usually come to a boil pretty quick so I stir constantly and then remove from the heat and keep stirring. My boys love blueberries so I usually add a cup of frozen blueberries to this.
I sometimes add banana if I am out of blueberries.
I wanted to share this as I have seen so many recipes for almond milk that requires you to strain it and I just don’t have time for that. This works perfectly. I don’t add any more water and it’s great.
This stuff is so amazing.
I can’t thank you enough for you magical engineer brain. Can’t wait to try more of your recipes.
By the way I buy the ground organic flax, organic chia and the organic almond flour at Costco. Huge huge savings and at 2 TBLSP a day, this will last a while.
And a word of caution as this porridge tends to get the bowels moving. Just don’t be alarmed.
Nicole Frausto
Flower Mound, TX
Lisa says
Thanks so much for sharing Nicole!
Becky says
I didn’t read the comments until after I made it, but did when mine turned out so thin. Next time, I will reduce the liquid to half. I love having a low carb alternative to oatmeal. All the suggestions for adjustments and additions by commenters were great. I also add 1/3 to 1/2 C plain fat free yogurt (Chobani or Fage) to my hot cereal as a higher protein / slightly lower carb milk replacement. I like the creamy texture it gives, plus the added bulk, and good probiotic cultures.
Lisa says
The cereal should thicken up as it sits.
Jane says
I made this but with chia seeds and also found it too thin so I added 2 Tablespoons each of ground flax and chia seeds. I let it sit for 15-20 minutes … It turned out perfect … I added cream and butter … Yummy!
Lisa says
I do find the cereal thickens more as it sits.
Dee says
Way too thin. Wish I would have read the conment.. if almost every comment says it’s too thin you should probably alter the recipe..
Lisa says
It thickens from the coconut flour and flax meal. You can add a little more of either if needed, but it shouldn’t be thin. I’ve made the recipes several times and it’s always a thick hot cereal.
Tammie Hinkley says
Has anyone toasted the coconut and then bageed all the dry ingredients, to cook in microwave as desired? Hubby eats breakfast at work and would love to be able to have this packed. We already have the single serve almond milk, which doesn’t have to be refrigerated until opening.
Lisa says
Interesting idea. It could work.
Nicole E Frausto says
I pack this already made in a container for my husband and he takes it to work. Who knows when he eats it or if he even bothers to warm it up, but he says it’s very good and he always eats it.
Lisa says
Love that!
Michele says
Do you think that I could add a scoop of protein powder to this to increase the protein macros?
Lisa says
It should be fine.
Janice says
I was craving hot oatmeal and found this recipe. As others noted liquid measurements for milk and water looked like a lot. I reduced to 1 cup each and was still runny. I added 3 Tbspb of chia seeds and that gave it the desired texture. Topped with a few blackberries and walnuts. Next time I will start with only 1 cup of liquid and add as needed. I like the coconut flavor. Thanks for the recipe.
Lisa says
It thickens as it sits, at least it did for me.
Marjorie says
I toasted both the coconut and flax seeds first, then added 1/2 c coconut milk and 1/2 c unsweetened almond milk. Brought to boil, added vanilla, nutmeg, cinnamon, and a good dose of sugar free maple syrup. It thickened on me when taking off the stove, so just added almond milk to the consistency I prefer. Quite tasty!!!! I will make this again for sure.
Lisa says
Thanks for sharing your method!
Stacy says
Based on the reviews I made some tweaks. I started with the 1/2 cup coconut and toasted it in a skillet, then put it in a sauce pan with half as much almond milk and half as much heavy cream instead of water. I got it really hot, boiling – and cut off the heat then added vanilla extract, 2 T of coconut flour and 1 T of flax. I had to add just a touch (about 2 T more almond milk), but it wound up the right consistency. I used a combination of 2 T swerve, 2 doonks of stevia, and 3 drops of sucradrops to sweeten. Served with butter, cinnamon, and MCT oil. I also added about 1/4 t salt to round out the flavors. IT was EXCELLENT – thanks for a great recipe.
Lisa says
I’ll give your method a try and adjust the original recipe as needed. It’s a great time of year to enjoy hot cereal so I may try tomorrow. 🙂
Zarena Ali says
Will definitely give your recipe a try!
Rhey says
Please do add more notes to the recipe. I’ve been looking forward to trying this for a couple of months now & I have to say, huge disappointment for my first try. I kept adding more coconut flour, flax and Chia to try to get some semblance of a oatmeal texture (rather than soup) but never really got there. There was finally so much flax that the whole thing turned out slimy. Since people are having wildly differing results, I might suggest recommending that people start with the initial 1 1/3 c of coconut milk/cream then adding up to another 1 1/3c of water as needed. It seemed like it would be way to much liquid, and it was. Sorry to be negative…I hate that. But want others to know to potentially reduce the liquids or have the same mess I did.
Lisa says
I appreciate the comment. Next time I make this I’ll see if that helps. You do have to let it sit a bit for the chia seed to gel up. I find it’s even better the next day.
Sage says
Do you by chance have any suggestions to replace the chia/flax with?
I’m super allergic to Chia and can’t stand flax 🙁 🙁
Lisa says
You could try psyllium husk.
Ann says
I am just curious…
Why did you say ” I know that a lot of people try to avoid flaxseed….” ?
Is flaxseed not healthy?
Thank you.
Lisa says
Flax can cause hormonal imbalances.
Lynn Turner says
I did exactly what it said to do. Came out really runny. Wonder why
Lisa says
It does thicken up as it’s cooked. Coconut flour can vary so you may just needed to use a little more.
Noelle says
This may sound like a strange question, but do you think this could be dehydrated and then rehydrate well? I’m looking for food for backpacking and this kind of meal would be great.
Thanks!
Lisa says
I think you could just make the dry mix with powdered coconut milk and then mix with hot water later.
txgrandma says
OMG-this sounds great. We’ve had a warmer than usual winter in north TX but I still love having a warm “cereal” in the mornings when I eat breakfast. I am going to try it as written and expect that I will love it. Thanks for sharing!
Lisa says
Hope you do enjoy it!
Kelly says
Hi! This looks yummy. I am making this for breakfast tomorrow (we’re expecting 5-8″ of snow). I am all about comfort food, so I love low carb recipes that still allow for that. 🙂
Lisa says
You can keep the snow! We have been unseasonably warm here in Southern New England. 😀
Gail says
I made this exactly as written with the flax meal and as the previous posted noted, mine was way too thin. I even added another 3 T coconut flour, one at a time to test thickness, and it’s still too watery.
Lisa says
Xanthan gum can always be added if needed, but the best solution is to cut back on the liquid. I’ll add more notes into the recipe.
Jane says
I added 2T. each of ground flax and chia seeds and let it sit for about 15-20 minutes …. Turned out perfect. I think I would start with 1/2 C. Coconut and 1 cup almond milk … Bring to boil then add sweetner, 1/4 cup coconut flour, 2T. Chia seeds, 2T. ground flax. Add seasonings of choice. Let sit at least 15 minutes … Should turn out perfect
Lisa says
Thanks for sharing.
Maria says
2 g net carbs?! Mind blown! I am so making this, thank you!
Lisa says
You may need to adjust liquid accordingly.
Rosa says
Hello from cold and snowy Montreal , Canada
I’m having this now and it’s delicious ! Thank you , keep posting good and healthy recipe please
Lisa says
You can keep the snow! It’s been a mild winter so far here in Connecticut.
Cheryl says
I made this and it tasted very good, but way too thin. Should the milk and water be 1/3 cup each, instead of 1 and 1/3 each?
Kirsten Dangler says
Since I can’t eat all of it in one go. Will this keep in the fridge at all? If I eat some on Monday, will it keep thru Tuesday and Wednesday? Or should I just lower the servings? I haven’t tried it yet.
Lisa says
It will keep in the fridge for about a week.
Tina Thomas says
Hi Lisa,
I don’t have vanilla Stevie. Could I use some vanilla extract in place of it?
Lisa says
You can use a touch of vanilla extract and another sweetener (if needed).
Beth says
Hm….should the recipe read 1 1/3 cup almond milk OR 1 1/3 c water? I had to double the coconut and triple the coconut flour to get it to thicken! When it did thicken, it was great! I added cinnamon, nutmeg and some toasted pecans!
Lisa says
I was equal amounts of both. Mine thickened when adding the flax meal or chia.
Kathy Carter says
Hi Lisa, I made the bread tonight and it is yummy. But it deflated as it cooled. What might have caused that!??
Thanks
Kathy Carter
Lisa says
Which bread recipe was it? This is the Oatmeal recipe you’ve commented on.
Claudia says
I used to love coconut and strawberry overnight oats, so thank you will definatly be trying this
Lisa says
I bet strawberries would taste great mixed in!
jacquelyn says
Coconut cream or coconut milk?
Lisa says
Either works. I used milk.
sandi uhlman says
In the ingredients you say coconut milk, but in instructions you say coconut cream,which is used?This sounds yummm
Lisa says
You can use either. I used milk because it has fewer calories and carbs.