Skip to main content

Grain Free Breakfast Porridge

By March 2, 2015February 22nd, 2017Breakfast, Raw, Recipes

grain free breakfastMany of my clients like to eat a cereal type of breakfast.   Grains tend to be high glycemic resulting in a sugar spike and then drop leaving you tired and hungry mid morning.  I recommend this porridge made with seeds and nut instead. I adapted it from my nutrition teacher Andrea Nakayama.

It has a texture similar to cooked cereal but without the carbohydrates that spike your blood sugar.  It is full of protein, fat and fiber.  It will keep you satisfied until lunch.

So if you like a cereal type of breakfast without all those carbs have a bowl of this porridge. (photo from Ricki Heller)

Grain-Free Breakfast Porridge                                                            

This porridge is quick and easy. You can change the ingredients for different flavors. For example you can use sunflower or hemp seeds instead of the pumpkin seeds; substitute another favorite nut instead of the walnuts; include the coconut or leave it out.

Grain free, Gluten Free, Diary free, Vegan, Raw, Paleo                              PRINT RECIPE

1 serving

1 Tb raw flax seeds
2 tsp chia seeds
2 Tb shredded coconut
1 Tb raw pumpkin seeds
6 walnuts
1/2 tsp cinnamon
1/2-3/4 cup very hot filtered water
4-8 drops plain or vanilla stevia liquid
2-4 Tb almond or coconut milk, to your taste
1/2 cup chopped apple or fresh berries

  • In a coffee grinder, grind flax seeds and chia seeds until they are a find powder
  • Add the coconut, pumpkin seeds and walnuts.
  • Grind until they form a bread crumb like texture ( I don’t like it too fine but if you want to make it finer that is ok too.) see picture below
  • Transfer to a bowl and cover with the hot water.
  • Let sit for 5 minutes to thicken.
  • Add stevia and coconut milk stir well.
  • Top with fruit.

Note: you can make a large batch of this cereal in advance without the water, stevia, nut milk or fruit. Process the flax and chia seeds in the spice grinder. Add the coconut, pumpkin seeds and walnuts to a food processor, process and add in the ground flax and chia. Store it in single servings (½ cup) in the freezer so it’s ready to go when you need it.

Here is a picture of the ground up mixture in the spice grinder. grain free breakfast2


Rate & Comment

Your email address will not be published.