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Low Carb Oatmeal Recipe – Hot Cereal

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Last updated on: January 2, 2019

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.

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.

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 October 2016 Keto Krate review, I got to sample the Noat-Meal hot cereal made by Ketologie. Although good, I found it to be a bit pricey.

Low carb oatmeal recipe - hot cereal

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.

Low carb oatmeal recipe - hot cereal

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.

Low carb oatmeal recipe - hot cereal

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. There’s also commercially prepared low carb cold cereal on the market which I reviewed here.

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 recipe - hot cereal

Low carb oatmeal recipe - hot cereal
Print Pin Review
4.17 from 12 votes

Low Carb Oatmeal Hot Cereal

Love the comfort of hot cereal on a cold morning but not the carbs? If so, this yummy oatmeal recipe is sure to become a winter favorite.
Course Breakfast
Cuisine American
Keyword low carb cereal
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
Calories 120kcal
Author Lisa | Low Carb Yum

Ingredients

US Customary - Metric

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.

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Notes

For a thinner cereal, reduce or eliminate the flax meal or chia seeds.

Nutrition

Nutrition Facts
Low Carb Oatmeal Hot Cereal
Amount Per Serving
Calories 120 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Sodium 95mg 4%
Potassium 114mg 3%
Total Carbohydrates 7g 2%
Dietary Fiber 5g 20%
Sugars 1g
Protein 3g 6%
Vitamin A 4%
Calcium 21%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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About Lisa

Lisa at Low Carb Yum
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

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Unauthorized use and/or duplication of this material without express and written permission from this site’s owner, Lisa MarcAurele, is strictly prohibited.

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Comments

  1. 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?

    Reply

  2. 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.

    Reply

  3. 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.

    Reply

  5. 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!

    Reply

  6. 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

    Reply

  7. 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.

    Reply

  8. 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..

    Reply

    • 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.

      Reply

  9. 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.

    Reply

  11. 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.

    Reply

  12. 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.

    Reply

  13. 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.

    Reply

  14. 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.

    Reply

    • 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.

      Reply

  15. Do you by chance have any suggestions to replace the chia/flax with?
    I’m super allergic to Chia and can’t stand flax 🙁 🙁

    Reply

  16. 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.

    Reply

  17. 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!

    Reply

  18. 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!

    Reply

  19. 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. 🙂

    Reply

  20. 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.

    Reply

    • 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

      Reply

  22. 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

    Reply

  23. 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?

    Reply

  24. 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.

    Reply

  26. 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!

    Reply

  29. In the ingredients you say coconut milk, but in instructions you say coconut cream,which is used?This sounds yummm

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….

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