Flaxseed Porridge

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Recipe makes 1 servingGluten Free

Each serving provides:

400 Calories  4:1 Ratio

6gm Protien

40gm Fat

3.8gm Carbohydrate

 Fiber: 9gm from flaxseed and blueberries (has been subracted from above Carb).



30gm (3 T.) Flaxseed - plain or roasted (roasted tases more nutty-like)

120gm (1/2 c.) Coconut Milk - unsweetened- Trader Joes

18gm (2 1/2 tsp.) Butter

10gm (2 tsp.) Grapeseed Oil

30gm (2 T.) Blueberries, wild frozen - Trader Joes

0.3gm (1/8 tsp) Cinnamon


1. Combine flaxseed and coconut milk in a microwave-safe bowl that will hold at least 2 cups of liquid. Cook for 30-45 seconds or just until mixture rises. Remove from microwave and allow to cool for a minute.

2. Add oil, butter, cinnamon and blueberries. Stir to coat blueberries (this will defrost then quickly). Over-stirring will make porridge gummy.

Note: Can be made in a small pan on the stove. Remove from heat when mixture starts to boil.





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