Real oats are off the table on keto — a half cup of rolled oats has around 24g of carbohydrates, which will blow your daily limit in a single bowl. This recipe replaces them with golden flaxseed meal, chia seeds, and coconut flour: a combination that gives you the same thick, warming texture as a bowl of porridge with 3g net carbs per serving. No grains, no gluten, and no compromise on how filling it is.
I keep the dry ingredients pre-mixed in a jar in the van so breakfast is just a matter of adding liquid and putting it on the burner for a few minutes. Flaxseed and chia both absorb liquid quickly, which means this recipe works equally well on a stovetop, in the microwave, or cold out of the fridge as overnight oats — whichever suits your setup that morning.
Below you’ll find a breakdown of why each ingredient works, how to make it three different ways, the best toppings and flavor variations, and how to batch prep a week’s worth in advance. The recipe card is further down.
At a glance
Can You Eat Oatmeal on a Keto Diet?
No. Traditional oatmeal is made from oats, which are a grain. A single half-cup serving of rolled oats contains approximately 24g of carbohydrates — more than most people’s entire daily keto carb allowance. Gluten-free oatmeal has the same carb problem; removing gluten doesn’t change the carb content.
Keto oatmeal replaces oats entirely with low-carb seeds and flours that absorb liquid and thicken in the same way. The result looks like porridge, eats like porridge, and keeps you full — without the blood sugar spike.
What Goes Into Keto Oatmeal and Why
The three core ingredients each do a specific job:
Golden flaxseed meal
Golden flaxseed meal is ground golden flax — milder in flavour than brown flaxseed, which can taste bitter and grassy. It thickens when combined with liquid and heat, contributes fiber, and provides omega-3 fatty acids. If you only have whole flaxseeds, grind them in a coffee grinder or blender first. Brown flaxseed works as a substitute but will give the porridge a stronger, more savoury taste.
Chia seeds
Chia seeds absorb up to ten times their weight in liquid, which is what gives this porridge its thick, creamy consistency. They also add fiber and healthy fats. Whole chia seeds give the porridge a slightly textured feel similar to tapioca; if you prefer a completely smooth bowl, you can grind them before adding.
Coconut flour
Coconut flour is highly absorbent and adds body to the porridge without a strong coconut flavour. A small amount goes a long way — two tablespoons is enough to noticeably thicken the mixture. It can be swapped for almond flour, but you’ll need to use more (around four tablespoons) since almond flour absorbs less liquid.
The rest of the ingredients
Liquid — almond milk, coconut milk, or water
Unsweetened almond milk and coconut milk are the most common choices. Both are low in carbs and add creaminess without affecting the macros significantly. Full-fat coconut milk from a can (using both the liquid and the firm part) makes for a richer, thicker result. Water works too — one reader used triple the amount of water with no almond milk and reported it thickened immediately.
Heavy cream
The recipe includes two tablespoons of heavy cream, which adds fat and richness. This is what keeps you full well past breakfast. Skip it to make the recipe dairy-free and replace with extra coconut milk.
Sweetener
The recipe uses sugar-free maple syrup as the sweetener. Erythritol, monk fruit, allulose, or stevia all work. Allulose is worth trying here — it dissolves completely without a cooling aftertaste and behaves like sugar in terms of sweetness and texture.
Three Ways to Make It
Stovetop (recommended)
Combine all dry ingredients in a small saucepan. Add the liquid and stir to combine. Place over medium heat and whisk constantly for 8–10 minutes until the mixture thickens to your preferred consistency. This method gives you the most control over texture — pull it off early for a looser bowl, leave it longer for something firmer. Keep whisking; if you leave it unattended it can catch on the bottom.
Microwave
Combine all ingredients in a microwave-safe bowl and stir to mix. Microwave on high for 2 minutes. Remove, whisk well. Microwave for a further 1 minute. Add more milk to loosen if needed before serving. This is the fastest method and the one that suits a camp or van setup where you’re running on a portable battery inverter or have access to a microwave at work.
Overnight oats (cold)
This is the same principle behind the keto overnight oats recipe, which uses a similar base and sets in the fridge without any cooking. Combine all ingredients in a jar or airtight container, stir well, and refrigerate for at least 4 hours or overnight. The chia seeds and flaxseed will absorb the liquid completely and the mixture sets to a thick, spoonable consistency. Eat cold straight from the jar or microwave for 30–40 seconds to warm through. This is the best option for meal prep — make four to five servings on Sunday and grab one each morning.
How to Make It — Cook Method Comparison
| Method | Time | Best for | Notes |
|---|---|---|---|
| Stovetop | 8–10 min | Best texture control | Whisk constantly, medium heat |
| Microwave | 3 min | Fastest method | 2 min, stir, then 1 more min. Add milk to loosen |
| Overnight (cold) | 4+ hrs (no cook) | Meal prep, no heat needed | Combine in jar, refrigerate, eat cold or warm briefly |
Keto Porridge Variations
The base recipe is plain and neutral — it’s designed to be a canvas. Here are the most practical flavor variations:
Chocolate
Add one tablespoon of unsweetened cocoa powder or cacao powder to the dry ingredients before cooking. Top with a few sugar-free chocolate chips.
Cinnamon roll
Add an extra half teaspoon of cinnamon and a teaspoon of vanilla extract. Drizzle with sugar-free maple syrup and top with chopped pecans.
Peanut butter
Stir one tablespoon of natural peanut butter through the cooked porridge. Any nut butter works — almond or macadamia both good options.
Berry swirl
Mash a small handful of raspberries or strawberries with a fork, add a few drops of sweetener, and swirl through the bowl after cooking.
Protein porridge
Replace one tablespoon of coconut flour with one tablespoon of unflavored whey protein isolate or micellar casein. Adds protein and creaminess without significantly changing the texture.
Hemp seed porridge
Add two tablespoons of hemp hearts (shelled hemp seeds) alongside or instead of the flaxseed. Hemp hearts are keto-friendly, mild in flavour, and high in omega-3s and protein.
Almond flour swap
Replace the coconut flour with four tablespoons of almond flour. Use coconut milk as the liquid for a richer result. The porridge will be slightly less thick but still holds well.
Toppings for Keto Oatmeal
Toppings are where you make the bowl your own. All of the following are keto-compatible:
- Chopped pecans, walnuts, or almonds
- Hemp hearts
- Fresh raspberries, blueberries, or sliced strawberries
- Sugar-free maple syrup
- A spoonful of nut butter
- Coconut flakes (unsweetened)
- Cacao nibs
- A drizzle of heavy cream
- Pinch of flaky salt — works particularly well with the peanut butter variation
Meal Prep and Storage
Dry mix batch: Pre-mix the dry ingredients (flaxseed meal, chia seeds, coconut flour) in a large jar and store at room temperature. When ready to cook, scoop out the correct amount, add liquid, and cook. This is the most practical approach for daily use — no measuring required in the morning.
Cooked porridge: Store in the fridge for up to three days in an airtight container. Reheat on the stovetop over low heat or microwave for 60 seconds, adding a splash of milk to loosen. The porridge will have thickened further in the fridge.
Overnight oats batch: Make up to five servings in individual jars on Sunday. Keep refrigerated and grab one each morning. Add toppings fresh each day rather than storing them in the jar.
Freezing: Portion cooked porridge into individual containers and freeze for up to three months. Thaw overnight in the fridge and reheat as above.
Why You’ll Love This Keto Chia Seed Porridge
- Quick & Easy: Ready in just 3 minutes!
- Healthy & Satisfying: Packed with healthy fats and fiber to keep you full and energized.
- Low Carb & Keto-Friendly: Perfect for those following a ketogenic diet.
- Customizable: Add your favorite toppings for a personalized breakfast bowl.
Why This Recipe Works
Traditional oatmeal is made from oats, which are high in carbohydrates and unsuitable for a strict keto diet. This recipe uses a clever combination of coconut flour and chia seeds to create a creamy and delicious low-carb alternative that mimics traditional oatmeal’s texture but with the chia seeds’ superior health benefits.
These ingredients provide a similar texture and consistency to oatmeal while keeping the carb count low.
This recipe is part of my keto breakfast collection, where you’ll find my healthy keto frittata, super-easy keto omelet, and crunchy keto cereal.
Ingredients
- 2 tablespoons coconut flour – Adds creaminess and helps thicken the porridge.
- 1 tablespoon chia seeds—Chia seeds contribute to the creamy texture and add healthy fats and fiber, just like in chia seed oatmeal.
- 1/2 teaspoon cinnamon – Provides warmth and flavor.
- 1/4 teaspoon vanilla extract – Enhances the overall flavor.
- Pinch of salt – Balances the sweetness.
- 3/4 cup almond or coconut milk – Use your preferred milk for the desired creaminess.
- Optional: Sweetener to taste (e.g., erythritol or stevia) – Adjust sweetness according to your preference.
How To Make Low-Carb Keto Porridge
- Combine dry ingredients: In a small saucepan, combine the coconut flour, chia seeds, cinnamon, vanilla extract, and salt.
- Whisk in milk: Gradually whisk in almond or coconut milk until smooth.
- Cook: Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly.
- Thicken: Reduce heat to low and cook for 2-3 minutes or until the porridge thickens to your desired consistency, similar to chia seed oatmeal.
- Sweeten & serve: Remove from heat and sweeten to taste, if desired. Serve warm with your favorite toppings.
Keto Oatmeal – Low Carb Porridge
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Ingredients
- 2 tablespoons Golden Flaxseed Meal
- 2 tablespoons Coconut Flour
- 2 tablespoons Chia Seeds
- 1/2 cup Unsweetened Almond Milk
- 2 tablespoons Heavy Cream
- 2-3 tablespoons Sugar-Free Maple Syrup
- 1 teaspoon Vanilla Essence
Instructions
- Place the dry ingredients into a small saucepan and mix together.2 tablespoons Golden Flaxseed Meal, 2 tablespoons Coconut Flour, 2 tablespoons Chia Seeds
- Add the remaining ingredients and mix.1/2 cup Unsweetened Almond Milk, 2 tablespoons Heavy Cream, 1 teaspoon Vanilla Essence
- Place the saucepan over medium heat and whisk the ingredients together for about 10 minutes until it has thickened and is warmed through.
- Pour into a bowl and add toppings of your choice — chopped pecans and sugar-free maple syrup work well, as does a spoonful of nut butter or fresh berries.2-3 tablespoons Sugar-Free Maple Syrup
Video
Notes
Nutrition
Pro Tips
Whisk constantly on the stovetop. Coconut flour and chia seeds both catch and clump on the bottom of the pan if left unattended. Medium heat with constant whisking for the full 8–10 minutes gives you an even, lump-free result.
Pre-mix the dry ingredients in bulk. Measure once, store in a jar, scoop as needed. This turns a 10-minute breakfast into a 3-minute one and makes the recipe genuinely practical every morning rather than just weekends. The ratio is fixed — just multiply it up.
Golden flaxseed over brown. Brown flaxseed meal has a stronger, more bitter flavour that pushes the porridge toward savoury when you want something neutral. Golden flaxseed is worth buying specifically for this recipe.
Adjust liquid to your preference. The recipe produces a thick result by default. For a looser, more pourable consistency, stir in an extra two to four tablespoons of almond milk after cooking. If it’s too loose, cook for an extra minute — both the chia and flaxseed will continue absorbing.
Add sweetener at the bowl stage. Sugar-free maple syrup is easier to control as a finishing drizzle than when mixed in during cooking, where the sweetness gets lost in the heat. Taste first, sweeten to preference.
Reader tips
“I didn’t have almond milk so used water (and tripled it — it thickened immediately when I added the liquid). I missed oatmeal and this works well instead.”
★★★★★ Mary
“Love it! A real morning treat!”
★★★★★ Andrew Barr
Frequently Asked Questions
No. Regular oatmeal is made from oats, which are high in carbohydrates. A half-cup serving contains approximately 24g of carbs — more than most people’s full daily keto allowance. Even gluten-free and steel-cut oats are too high in carbs for a ketogenic diet. Keto oatmeal replaces oats entirely with low-carb alternatives that replicate the texture without the carbs.
The most effective combination is golden flaxseed meal, chia seeds, and coconut flour. Each does a specific job — flaxseed adds body and omega-3s, chia seeds thicken the mixture through liquid absorption, and coconut flour adds creaminess. Hemp hearts are another option that gives the porridge a texture closer to real oats. Almond flour works as a substitute for coconut flour but requires a larger quantity.
This recipe has 3g net carbs per serving (20g total carbs minus 17g fiber). Net carbs are what matters on keto — fiber passes through without raising blood sugar or affecting ketosis.
Yes. Combine all ingredients in a jar and refrigerate for at least four hours or overnight. The chia seeds and flaxseed absorb the liquid completely and the mixture sets without any cooking. Eat cold or warm briefly in the microwave. This is the most practical method for weekday mornings.
Unsweetened almond milk and coconut milk are the standard choices — both are low in carbs. Full-fat canned coconut milk gives the richest result. Regular dairy milk increases the carb count due to lactose and is worth avoiding on strict keto. Water works as a last resort — use about three times the volume and expect the mixture to thicken quickly.
Whisk constantly on medium heat rather than stirring occasionally. Combine the dry ingredients before adding liquid, then whisk as you pour the liquid in. Coconut flour in particular clumps if it hits liquid unevenly.
Yes. Replace one tablespoon of coconut flour with one tablespoon of unflavored whey protein isolate or micellar casein. Flavored protein powders work too but will change the taste of the base recipe. This adds meaningful protein without significantly affecting texture or net carbs.
Yes. This recipe contains no oats, grains, or wheat. All ingredients — flaxseed meal, chia seeds, coconut flour, almond milk, heavy cream — are naturally gluten-free. It is also grain-free and suitable for paleo diets.
Cooked porridge keeps for up to three days in an airtight container. The dry ingredient mix (unmixed) keeps indefinitely at room temperature in a sealed jar. Cooked portions can be frozen for up to three months — thaw overnight in the fridge and reheat on the stovetop or microwave.
If you like our Low-Carb Porridge, try our other Keto Breakfast Recipes:
Adjust the servings above to make a larger batch of this Keto Porridge recipe.
Any idea how long will this keep in the fridge?
Hello Mary, its best made fresh as the chia seeds continue to make it gooey.
This was sooo good! I added some unsweetened coconut a few raisins and some cinnamon. It filled me up for many hours.
Hi.
I’m curious about the chia seeds.
I used them a lot but never for cooking, just to sprinkle on things.
Doesn’t cooking them void them of their nutrients?
Thanks.
Hi Will, theres nothing I can find that says cooking chia reduces its nutrient content. Hope that helps.
Hello! I’m new here, is there anyway to sub the coconut flour with almond flour? And also are the chia seeds needed?
Hi Ellae,
Yes the chia is needed. Chia seed thickens the porridge. Coconut flour won’t work for this recipe. Sorry.
I tried another recipe for keto porridge and it was not what I was looking for in taste or texture. Your recipe is AMAZING! It’s delicious and I love the texture too! I added extra cream and almond milk, skipped the maple syrup and added monkfruit sweetener and it was yummy! I was looking for more of a cream of wheat replacement and it’s PERFECT!! I’m so excited that I found this and so grateful to you!
Thank you so much, Lela. Your feedback means so much. Glad you loved the porridge.
Are the chia seeds ground or whole? Please and thank you. 🙂
Hello Deardra, they are whole chia seeds 🙂
Hi thank you for this recipe, I’m confused about one thing. It’s said that this only contains 4 grams of carbs, but the button facts on the page says that this contains 21 grams of carbs. Could you please clarify?
Hi Danny, it’s 4 grams net carbs. Which is total carbs minus fiber. Hope that helps.
OMG! SO easy and yummy! Perfect for a really quick simple hot delicious meal that is filling and low carb AND low calories.. THANK YOU!! it’s so easy to just add different ingredients to this to make it a little different. I have had this every day this week and it will remain one of my go to for a quick good meal
Hi Rebecca, Thank you so much. We add a few extras ourselves sometimes, so glad you loved it.
I hate porridge, my partner loves it, he’s supporting me on my low carb journey. Tried making this…..
Absolutely amazing, that’s me saying that, it’s nothing like porridge it’s a million times better. Had mine with pecans and sugar free maple syrup. I am in love. He loves it too. Thank you for taking the time to give us the recipe. Will definitely make again. So yummy
Can you sub almond milk with water?
Hi Amber,
You sure can!
This was absolutely perfect. I have missed oatmeal so much on Keto and this satisfied and tasted good! I added hemp heats, crushed almonds and hemp hearts with a little extra cream and almond milk. So yummy and texture was oatmeal with little nutty pieces.
Thank you for your kind words, Denise! I’m so glad you enjoyed it 🙂
This was great! Mine got super thick so I just added more almond milk. topped with strawberries, sf chocolate chips, unsweetened coconut and sliced almonds. This will be my go to hot breakfast in the winter. So much you can do with it!
Mine was very thick before I ever heated it. Why?
Hi Cheryl,
The chia seeds and flax meal will start soaking up the liquid as soon as they are combined, if you’ve left your mixture to sit before heating it will thicken up. Nothing to worry about there 🙂
Mine did too so I just doubled the liquid. I also added a tbls of cocoa and used monk fruit sweetener and it was delicious!
Are the nutritional facts correct as it says 21g carbs for one serving but further up the page it says 4g? All of the other nutritional facts also seem very high?
Thank you
Hi Rachael,
The carb count in the nutritional information is for TOTAL carbs, that is the carbs with the fiber or sugar alcohols included. Once these are removed, the NET carbs per serving is 4g.
I hope that helps.
I’ve been craving oatmeal. I actually like this even better. I topped it with extra butter and swerve brown sugar. I also made up 8 servings of the dry ingredients and put them into a mason jar to make it easier for me to get things together in the morning.
That’s is so lovely to hear, Kylie! Thank you for your kind words, I’m so glad that you are enjoying it!!
I just wanted to express my thanks for this recipe. I especially enjoy it in the winter and it’s great to have an alternative to eggs as much as I like them. What is particularly nice to me is the maple flavor. I miss that since I pretty much gave up French toast and pancakes.
Hi Jan,
Thank you for your kind words, and taking the time to leave a comment. I’m so glad that you enjoy it!
Hi! I make a lot of recipes I find online, but I rarely make them more than once and I definitely don’t look them up 4 times in week until I memorized them. And I for sure don’t usually make up little packets of the dry ingredients and hand them out at Christmas. Thank you so much for providing this recipe. It is fantastic and gives me a break from eating eggs every morning. This is a new staple in my house.
Oh, Kristin! Your comment has made my week! And gave me a little giggle 🙂
Thank YOU for giving the recipe a try, for loving it, and then for coming back to tell me about it!
This was quite nice. I’m into pumpkin pie spice so I added that to the recipe and swapped in a different sweetener, but I am so happy to have porridge / hot cereal back
It’s heavenly! Thanks so much!
This is really wonderful! Porridge is one of my most favourite things and when I started reacting to oats and other high carb options I was resigned to a porridge-less life!
Now there’s this…hurrah and a million thank-yous! May blessings rain upon you! Yes, I liked it that much
Hi Claire,
I’m so thrilled that you get to enjoy this version of your favourite food! Thank you for stopping by 🙂
This was absolutely lovely .Yes i did have to keep adding liquid to it ,but no problem
Been really searching for an oatmeal substitute since on keto. This is delicious and satisfying! This added to my egg recipes and Greek yogurt and fruit breakfasts will make my morning menu complete. Awesome – thank you!
Like someone else said – gonna premix the dry ingredients for sleepy mornings.
That’s great to hear! I’m so glad you enjoy it Erin!
Hi I am putting the ingredients manually in my fitness pal and net carbs equate to 14gms not 4gms. The sugar free maple syrup is 5 net carbs alone.
Was looking forward to having it.
Hi Maria,
We calculate based on net carbs, this means that the fiber and sugar alcohols are subtracted from the total carbs. There may be some variations on carb counts with different ingredient brands.
The sugar-free maple syrup that we use has zero net carbs per serve, you may want to check the label of yours for sugar alcohols (that have not be subtracted) or switch to a different brand with lower carbs. (On a side note, myfitnesspal does have a lot of user-added data which can often contain errors).
We do not share recipes that have more than 10g net carbs per serving.
This is absolutely delicious and perfect for keto meal-prep! I measure out dry ingredients into small containers ahead of time so its quick and easy to make. Thanks for a keto staple!
I was craving steel cut oats. This is 100X better, easy to make and absolutely delicious! Thanks so much!
At first it looked Unpalatable, but it turned out to be a great meal. We added blueberries, chopped pecans, a dab of butter, and a little extra milk. Add a slice of wholesome yum paleo keto bread with it and a little outdoor sunshine, and you’ve got a perfect way to start the day.
This is lovely absolutely brilliant recipe. Not any obscure ingredients either which is a bonus! Thank you
Perfection! Thank you for this yummy Oatmeal recipe, no other has come even close to how great this one turned out! My search ends here! Thank you so much ☺️
Thank you for your kind words, Lettie!
Can you use Almond or coconut flour instead of the flaxseed
Hi Roni,
The flaxseed helps to thicken up the “oatmeal”, I don’t recommend swapping it out ad it will affect the texture. You are always welcome to experiment though!
I love oatmeal and have been missing it since I started keto. This hit the spot! It was so good! This recipe is going in the front of my recipe box. Thank you!
I’m a believer! This was so good. So easy and whips up fast.
Used some skinny syrup and brown swerve.
Delicious
Tastes amazing
This recipe was easy, fun and delicious! I’ve been craving a hot cereal for a long while now.., got tired of eggs , and needed to change up… This is the best tasting and easy and quick recipe ever! Thank you! I look forward to seeing more of your recipe’s and trying them
Absolutely the best Keto Oatmeal I have had to date. Such a large portion, not just a couple of bites. I will make this again and again and no longer need to search for an oatmeal recipe. Thank you so much.
Loved it!! Did not add vanilla as I had unsweetened vanilla almond milk. So easy to make. Will definitely be making this a lot! This time used sugar free maple syrup and blueberries. I want chocolate next time. The possibilities are endless!! Thank you!! ❤️❤️❤️
So that was really good!!! Used 1 cup of almond milk, no heavy cream, stevia (didn’t have sugar free maple syrup) and a little vanilla, made it in the microwave at work. Sprinkled a few sliced almonds on top. Reminded me of cream of wheat, delicious!! Thank you!!!
I loved this recipe! I would have been satisfied with about half the recipe. I added about 1/8 tsp of salt to bring out the flavor. I microwaved it for 2 min. Delish! Thanks for this one!
So good. Quick and easy. I microwaved mine. I was thinking I’d make up a bulk jar of ingredients for sleepy mornings. It’s so nice not to have to add an egg to breakfast.
Delish! Just started keto and already sick of eggs. This is perfect as i’ve always been a porridge person.
Used semi skimmed milk and thinned it out with water. Didn’t need any sweeteners. Added some berries.
This recipe is the answer to my prayers! It’s all very well going keto but I really missed porridge and struggled with breakfast ideas.
I’ve just made this and it’s a delicious healthy alternative. Thank you
It’s just perfect! One does not even have to worry about the ingredients (provided the pantry is well supplied) and the preparation takes such little time 🙂 currently, my favourite supper, thanks a lot!
Absolutely fantastic recipe!
I absolutely loved this “oatmeal”. I’ve been keto since December 2018 and have been missing my favorite breakfast cereal. This one is a great contender. The Taste was perfect. Instead of vanilla and syrup I added a skinny syrup and some kerrygold butter with a little bit of almond milk on top. I will be making this again. I also shared for all my keto friends
Thank you for your kind words, Val!
After adding the hwc I added water to help make it thinner, this didn’t dilute the flavor at all plus didn’t add anymore calories! I added a small scoop of my Keto protein powder in replacement of the vanilla essence. It was about a tsp that i added, best recipe ever!!!
Absolutely amazing!
This was very good. I enjoyed it a lot. I didn’t have the vanilla. Also instead of heating it up on the stove I microwaved it for 2 mins and it came out perfect. I put some munkfruit on the top and a dash of cinnamon and a splash of almond milk to cool it down. It reminded me of my favorite cereal as a kid. Wheatabix from England!! Very yummy and I will be making this again!! Thank you for the recipe.
Hi, Super excited to make this recipe and once I was ready to sit down and eat it, I read it has 21 grams of carbs? I thought it had 4 grams. Well I was not gonna eat it, so disappointed it looked yummy too.
Hi Olga,
The recipe does have 4g of net carbs – it doesn’t need to go to waste! To get the net carbs, you subtract the fiber from the total carbs. We are a keto website and I would not post a recipe that doesn’t fit into the ketogenic principles of 20g net carbs per day. I hope that helps.
This was the BEST “keto” recipe I’ve made in a looooong time. Absolutely delicious. I had it for breakfast this morning and I’m making it for dinner later! If you’re on the fence, just go ahead and make it. I used half a cup of Fairlife whole milk and a half cup water and it was perfect. I suspect all water would work too.
Thank you for your kind words Sandra!
Very satisfying! Great job!
I have made many keto recipes. I have a book of my favourites. This is going in my book ! I didn’t have almond milk so I used some protein powder and water. It doesn’t taste like oatmeal but it is just good. I love peanut butter in my oatmeal so I added unsweetened peanut butter. Yummy
Thank you for your kind words! I’m honored to have one of my recipes added to your book!
Delicious. I used unsweetened coconut milk in mine. So hardy and packed with nutrients
It is very good however, mine was thick in just 1 minute. Should I use 1 cup of almond milk?
Hi Elaine,
It thickens up quite quickly. If you prefer it a bit thinner, just keep adding almond milk until it’s as thick or thin as you like.
That was delicious.
Thanks for stopping by Angela!