Low carb oatmeal is my version of the porridge Australians know well. Traditional porridge is made from oats cooked in water or milk, but on a ketogenic diet oats are usually off the menu. This low carb oatmeal recipe recreates the warm, comforting bowl you miss while keeping carbs low—perfect for easy mornings.
Ketogenic porridge (keto “oatmeal”) is a quick, satisfying breakfast that captures the creamy, comforting texture of traditional porridge without the high carbs.
I ate porridge constantly during university because it was cheap, filling, and simple to make. After switching to keto, I had to reinvent that humble bowl so it fits the low carb lifestyle.
Some of my fondest breakfast memories come from visits to my grandparents’ farm in central Queensland. My grandmother made a fluffy, slightly salty, milky porridge that felt like the ultimate comfort food. Those mornings stayed with me, so I wanted a keto-friendly version that delivers the same warmth and satisfaction.
How to make low carb oatmeal taste great?
This recipe combines sweet shredded and flaked coconut with the earthy chew of chia seeds and flaked almonds. The blend of textures—creamy, chewy, and slightly crunchy—gives a porridge-like experience that’s naturally low in carbs.
Porridge traditionally comes from boiling starchy grains in liquid and finishing with sweeteners or spices. Replacing oats with fibre-rich seeds and nuts keeps the net carbs low while preserving the comforting mouthfeel you expect from a hot cereal.
Oats are naturally high in carbs, so creating a keto-friendly alternative means focusing on high-fibre, low-net-carb ingredients. Chia seeds, shredded coconut, flaked coconut and almonds provide bulk, texture and healthy fats to make this a nutritious breakfast option.
Looking for more breakfast recipes?
Fibre is essential on a ketogenic diet. Because keto emphasizes fat and limits carbs, it’s important to include fibre-rich foods to support digestion and satiety.
Some people call this low carb granola or no-carb cereal, but it’s best thought of as a porridge alternative—designed to be the easiest, tastiest low carb breakfast you can make.
Recipe
Low Carb Oatmeal
Ingredients
- 1/4 cup Chia Seeds
- 1/4 cup shredded coconut
- 1/3 cup flaked coconut or more shredded coconut
- 1/3 cup flaked almonds
- 1 tsp Vanilla Extract
- 1/2 cup coconut milk or almond milk
- 1 cup water
- 5-10 drops Stevia extract (to taste)
Instructions
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Optional: lightly brown the flaked coconut and flaked almonds in a dry frying pan for about 1–2 minutes until fragrant. Set aside.
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Combine all ingredients (chia seeds, shredded and flaked coconut, flaked almonds, vanilla, coconut or almond milk, water and Stevia) in a small pot over medium heat.
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Cook for 7–10 minutes over medium-high heat, stirring frequently (about every 30 seconds) until the mixture thickens and the chia seeds swell. Serve warm, topped with the toasted coconut and almonds if you browned them earlier.
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