½ cup water or mild bone broth
½ cup full-fat coconut milk
1 large egg, beaten
1 tablespoon granulated erythritol or other low-carb sweetener (see here)
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
¼ cup shelled hemp seeds (aka hemp hearts)
1 tablespoon chia seeds
1 tablespoon flaxseed meal
1 tablespoon shredded coconut (optional)
5 to 10 drops liquid stevia (optional)
¼ cup frozen blueberries, for garnish (optional)
Doesn’t the word porridge remind you of “Goldilocks and the Three Bears”? It does me! And I thought a good porridge would be much better than yet another “n’oatmeal” recipe. This high-protein porridge has the warm, creamy, nutty consistency that you love about hot cereal, but it’s made with eggs and seeds! An absolutely satisfying dish that is perfect when you’re cutting your fast short or having breakfast for dinner. Adding frozen blueberries is a little mom trick: it’s the perfect way to garnish your porridge and cool it down at the same time.
Place the water and coconut milk in a small saucepan and bring to a simmer over medium-high heat. Slowly pour in the beaten egg, whisking the mixture as you pour—as with egg drop soup, you want the egg to cook as it hits the simmering liquid.
Continue to whisk and add the erythritol, cinnamon, vanilla extract, hemp seeds, chia seeds, and flaxseed meal. Simmer, stirring often, until the porridge begins to thicken, about 4 minutes. Stir in the shredded coconut (if using).
Continue to cook until the porridge reaches the desired consistency. I like mine very thick, so I let it simmer until there is no more pooling liquid, about 6 minutes.
Taste the porridge and, if desired, add stevia to sweeten it to your liking. If desired, garnish with frozen blueberries, which will turn the porridge purple when stirred in!
Store leftover porridge in small jars in the fridge for up to 3 days. To reheat, microwave on high for 1 minute.
VARIATIONS: This recipe can be as simple or as complex as you like. Add a scoop of your favorite protein powder and top with all sorts of goodies, like pepitas, sunflower seed butter, or chocolate chips! Use Coconut Yogurt (here) instead of the coconut milk for a nice tangy flavor.
SUBSTITUTIONS: For an egg-free option, combine the water, coconut milk, cinnamon, vanilla, sweetener, and seeds in a saucepan over medium-high heat and simmer until thickened. The chia seeds and flaxseed meal with become sticky and give the porridge body.