Fabulous keto n'oatmeal

Fabulous keto 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!
May 19 2016 recipe by , photo by , nutritional review by in Recipes, Breakfast, Meal

Fabulous keto 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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💬 Have you tried this recipe?

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

  1. 101
    Johannes Bell
    November 5 2017
    After cooking i couldnt eat it with this gelly like consistencey, but fortunately i have a blender and i mixed it and then i liked it.I add cinnamon andf toped it with cream, next time i try a kokosmush. Thanks for the recipe.
  2. 102
    Phi
    November 6 2017
    Flaxseed is also known as linseed in Australia, and the meal is what is called for in this recipe not the seeds. I made it with coconut milk, salt, and something called LSA meal (ground linseed, sunflower seeds, almonds), with chia seeds spinkled on top, and after cooking added vanilla flavoured unsweetened almond milk to serve (because I had it leftover from a freebie). It was reasonably good if a little bland. I always ate muesli for breakfast so there must have been more sugar than I thought in it. There was dried fruits as well.
    Reply: #138
  3. 103
    Brenda
    December 4 2017
    I tried it but it didn't thicken it was slimy. Did I do something wrong?
    Reply: #160
  4. 104
    Karen
    December 22 2017
    I find that if you blend the chia and other seeds it gives much smoother consistency. Add a few berries and a tablespoon of almond butter and it is lovely. You could also add a teaspoon of cocao to give it a lovely chocolatey look.
  5. 105
    Reply to comment #63 by Jami
    Beth C
    February 5 2018
    I question using the whole flax seeds since they pass undigested through our systems. What would be the point of this?
    Reply: #156
  6. 1 comment removed
  7. 107
    Mary
    March 5 2018
    The first time I made this it was like eating troll bogeys but I have found and remedied the issue!
    I make this according to the recipe using unsweetened almond milk (have used both original and vanilla flavors).
    DO NOT OVERCOOK. If you are cooking it until you get the consistency you want, it will be overcooked. I heat mine up on the stove enough so the milk is warmed through but the consistency is still watery. Topped with cinnamon, banana, and strawberry. By the time you eat it, it will have congealed enough to not be soup, but definitely not enough to be worthy of being called troll bogeys.
  8. 108
    LJ
    March 13 2018
    Loved it! Made this with almond/coconut blend from a CARTON (can is not required), added splenda & cinnamon, brought it to a boil, then simmered very low for 5 min. Ate it with whipped cream and I'm going back for more!
  9. 109
    LJ
    March 13 2018
    Not sure where 8g of carbs is coming from though, unless canned coconut milk has a lot more carbs. I added pumpkin seeds as well and I'm still coming up with under 5g of carbs.
  10. 110
    Danielle
    April 1 2018
    I like it. Sure it was slimy but it tasted good. It's not like food's going down your stomach in one piece anyways. I added walnuts the first day, and added raspberries and cashew nuts the second. I couldn't finish the one serving in one sitting, it's very high in fat and I was full like 4 spoons in. So I ate it over two days. I'm not going to say it's the best recipe ever, but I do like it.
  11. 111
    Amanda
    May 30 2018
    This was pretty good, the texture didn't bother me at all. I used to take chia by itself with water, and I like gelatin. I adjusted for a 20 gram carb keto serving and did 1/2 cup of coconut milk plus 163 gr regular milk, and then I added Saigon cinnamon and Mexican vanilla and I'll probably add dried fresh stevia eventually. Stevia is several hundred times sweeter than sugar, milk has fat and protein, and fruit at best has some fiber, but this recipe is already full of fiber. If you're gonna go off road, do it well. I'll probably try ground flax next time since I have access to it in bulk.
  12. 2 comments removed
  13. 114
    Mathilde
    July 30 2018
    I like reading the comments before I cook a recipe I’m not 100% sure of, so I took a bit of advise here and there: blended the seed mixture, added some of our preferred natural sweetener, a few berries and some cinnamon. Well worth repeating I say. Thanks for the recipe AND the tips!
    I do have a question though: does the added salt have a function or is that just preference?
  14. 115
    Barbara Steele
    July 30 2018
    It never got thick for me even after more than 5 min. Flax seed cant be digested whole anyway, so I put the whole hot mess in a blender. It as edible. After adding butter I used a couple of tablespoons to make crackers on parchment paper and they were quite good! Im going to tweek it somewhat and try the crackers again for sure. Adding a small amount of stevia takes the bitter taste out of the flax seed.
  15. 1 comment removed
  16. 117
    Joe
    September 22 2018
    Grim. Grim Grim.
  17. 1 comment removed
  18. 119
    Hayley
    November 16 2018
    I loved this! Made it with 1 C hazelnut milk and it was lovely. Not a "real" porridge, but warm and filling. I made a big batch and it's super easy to make in the morning and then either eat at home, or pack up i a thermal container and eat it at my desk. Makes it easy to stay healthy! Thank you!
  19. 120
    Frank
    December 7 2018
    one cup Unsweetened almond milk, a heaping tablespoon of ground flax and chia, no sunflower seeds cook and let boil for one minute and stevia a tablespoon or more of butter, add in some more almond milk to cool it down to make it more liquid and it tastes really good, a little like instant oatmeal but I have it for breakfast and sometimes even for a late night snack.
  20. 121
    nancy
    December 7 2018
    On another site they recommended to combine the ingredients and let it sit overnight in the fridge and thus it thickens more naturally. I find it less "slimy" and more of a consistency of a rice pudding that way. I eat cold or heat in microwave. But I LOVE rice pudding. The texture is a personal preference and I think naming it "oatmeal" is part of the problem because there is the expectation of a firmer grainy texture. I have also mixed it with a little coconut flour which absorbs some of the "gel".

    just a suggestion.

  21. 1 comment removed
  22. 123
    Hannah
    January 8 2019
    I thought it tasted pretty good. But the slimy texture was unnerving. So I added a tbl of almond four. That was much better. Think tomorrow I’ll try grinding the seeds up some first. I’m feeling desperate because I am SO SICK OF EGGS in the morning.... 🤢
  23. 124
    Peter
    January 17 2019
    I love chia seeds, I used chia seeds pre-soaked for 24 hours in coconut cream. I mixed freshly ground almond flour some fresh cream and blueberries and warmed it just enough.
  24. 125
    C
    January 26 2019
    ketoconnect.net has an overnight version of this...and it includes hemp seeds. The texture is grain-like, it is good cold or warmed in the microwave, and there is no slime. They offer several variations: a wee bit of peanutbutter, or walnuts and monkfruit syrup, etc...I like recipes from dietdoctor, but this one is grim as presented here. Making crackers from the mess, and I expect them to be good.
  25. 126
    Marja
    February 8 2019
    Couldn't get past the slime from the chia seeds. Definitely not worth the carbs. Flaxseeds definitely should be ground up otherwise they just pass through our systems.
  26. 3 comments removed
  27. 130
    PirateJenny
    April 9 2019
    For a hot cereal, you can cook almond (or other nut) meal and make a "mush." To bulk it up (for more of a "big bowl of oatmeal" experience), I like to add grated zucchini & cook it along with the mush. Zucchini has a mild flavor that isn't very noticeable once you add coconut milk, cinnamon, sweetener, etc. (This isn't a "tweak" to the above recipe, but a different direction altogether, if you don't want slimy stuff for breakfast!) You could also add other mild low-carb veggies, such as pumpkin puree, sweet potato, or cauliflower (think rice pudding...ingredients are very similar to oatmeal).
  28. 131
    Charlene D Simpson
    May 26 2019
    Going to try as soon as I get the ingredients
  29. 132
    John
    May 28 2019
    Used this as a base for experimentation this morning and was pleased with the results. I agree whole flaxseed is the wrong way to go - I went with 2 tbsps milled flax, one chia, one sunflower and a tsp of almond flour, tbsp each of butter and double cream to finish (with a sprinkle of ground linseed on top), a good grind of salt too and it was very nice - will keep messing with it. Relatively high carb according to this website but as one other commenter says, my own maths come out a bit less. It's the closest thing to proper porridge I have found to date and gives me hope for the future: porridge/oatmeal is the one big thing I am missing on low carb.
  30. 133
    Andrea
    July 14 2019
    One thing we have to keep in mind that this will never be like REAL oatmeal. It’s ok. Part of being on this lifestyle change is understanding that. So, if you want your REAL oatmeal, then do it. Just be mindful of your carb intake later in the day.
    I didn’t have flax seed so i made it with almond flour and it was pretty good. Very filling.
  31. 134
    Judi
    July 18 2019
    Probably this ought to be called "porridge" or "hot cereal", but not oatmeal, since it has no oats. Or maybe N'oatmeal...
  32. 135
    Steph
    July 30 2019
    Wish I'd read the comments first. I clearly 'over cooked' it and ended up with a bowl of slime. Had to ditch it and go for eggs again. I'll give it a second and final try tomorrow...
    Reply: #136
  33. 136
    Reply to comment #135 by Steph
    Steph
    July 31 2019
    Second attempt: Halved the amount of almond milk, cooked for about a minute and added cinnamon, cacao nibs, pecans and a dash of double cream. Not a favourite but it was 100x better than yesterday!
  34. 137
    Lee Wagner
    November 6 2019
    Not anything remotely related to oatmeal, and decidedly not fabulous. A hard-to-stomach slimy mass. I actually wonder if Joy has ever eaten this......
  35. 138
    Reply to comment #102 by Phi
    Marina Sparrow
    December 4 2019

    Flaxseed is also known as linseed in Australia, and the meal is what is called for in this recipe not the seeds.

    Thank you, that explains it!

  36. 139
    Rhonda F-L
    January 7 2020
    I made this and within a couple of hours had a very painful time digesting these seeds. I normally have no digestive issues. I’m thinking I should have soaked the seeds overnight before making this.
  37. 140
    g.ellie99
    January 11 2020
    I'm confused as to how this amounts to 8g of carbs? When I put the ingredients into MyFitnessPal it equated to 10.8g of carbs without even adding cinnamon
    Reply: #141
  38. 141
    Reply to comment #140 by g.ellie99
    Kristin Parker Team Diet Doctor
    January 11 2020

    I'm confused as to how this amounts to 8g of carbs? When I put the ingredients into MyFitnessPal it equated to 10.8g of carbs without even adding cinnamon

    Coconut milk can vary by brand.

  39. 142
    Francat
    February 18 2020
    pic looks yummy, but the taste and texture are yucky!
  40. 143
    robynbeltrametti
    March 2 2020
    can I use LSA mixed, flaxseed, sunflower- and almond instead of chia?
    Reply: #144
  41. 144
    Reply to comment #143 by robynbeltrametti
    Kristin Parker Team Diet Doctor
    March 2 2020

    can I use LSA mixed, flaxseed, sunflower- and almond instead of chia?

    We have not tested this recipe with chia alternatives.

  42. 145
    Tori
    April 7 2020
    I normally don't read the comments first and I wish I had. Even though I love chia puddings, this bowl of snot was not nice at all. I have read ways to tweak it etc but I'm sticking to chia puddings. No more snot bowls in this house LOL
  43. 146
    Loretta
    May 19 2020
    I made this recipe this morning. As with others I was very tired of eggs. I found it to be quite tasty. I made the bulk servings and placed it in a jar to store in my pantry. I took 3 tablespoons per serving and ground that amount in my coffee grinder with an added 1 tablespoon of almond flour. 1 cup of coconut milk, not canned. I used 2 tablespoons of monk fruit to sweeten it but this was too much sweetener for me. Next time I think I will leave out the sweetener. I did taste it while it was cooking and did enjoy the nutty taste the almond flour gave it. Also, next time I will let it thicken a bit more while in the pot.
    This is a keeper for me. Thanks for the recipe.
    Reply: #147
  44. 147
    Reply to comment #146 by Loretta
    Kristin Parker Team Diet Doctor
    May 19 2020

    I made this recipe this morning. As with others I was very tired of eggs. I found it to be quite tasty. I made the bulk servings and placed it in a jar to store in my pantry. I took 3 tablespoons per serving and ground that amount in my coffee grinder with an added 1 tablespoon of almond flour. 1 cup of coconut milk, not canned. I used 2 tablespoons of monk fruit to sweeten it but this was too much sweetener for me. Next time I think I will leave out the sweetener. I did taste it while it was cooking and did enjoy the nutty taste the almond flour gave it. Also, next time I will let it thicken a bit more while in the pot.
    This is a keeper for me. Thanks for the recipe.

    Glad you enjoyed it, thank you for taking the time to let us know!

  45. 148
    Penny
    July 12 2020
    Your recipe for oatmeal doesn't have the amount of oatmeal.
    Reply: #149
  46. 149
    Reply to comment #148 by Penny
    Kerry Merritt Team Diet Doctor
    July 12 2020

    Your recipe for oatmeal doesn't have the amount of oatmeal.

    Hi, Penny! There is no actual oatmeal in this recipe. It's called n’oatmeal, because it's basically a faux oatmeal. The ingredients used are intended to replicate the texture and flavor of oatmeal.

  47. 150
    JillJackson
    July 30 2020
    I enjoyed this. I might try meal prepping this recipe. I love the geletin that the chia seeds produce, so soaking over night could be interesting....possibly just eat it cold like a breakfast pudding....
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Reply to comment #104 by Karen

.