Breakfast “Oats” Porridge [Dairy free, grains free, gluten free, sugar free]


Growing up, I hated oats with a passion – and I recall gagging a few times when “forced” to eat it.  Over the years, I have had oats maybe 5 times – it has never appealed much to me.  What I did enjoy though were wheat based home made porridge and desserts.  A favourite of many South African Indians is a semolina-based dessert known as Soji, with lashings of ghee, almonds, coconut, milk and fresh cream in it’s ingredients.  The “frying” of the semolina in ghee with water added, presents its rich taste.  It was the basis of this dessert that informed this breakfast cereal of coconut flour, which began as a classic Indian dessert but adding more liquid turned it into a delectable breakfast porridge.  That it worked, and worked well is immensely pleasing!

The vegan option for this recipe is to omit the eggs and use mashed banana.  I added powdered cardomom and cinnamon for flavour and cranberries and pommegranate seeds with pecan nuts as toppings.  The toppings may be adjusted to suit your needs – nuts and seeds is a good choice!

A good alternative low carb and Paleo option to the higher fat breakfasts, and a great warmer for colder days, this recipe presents a creamy and satisfying “oats” breakfast that is fabulous tasting and nutritionally dense.  This recipe makes 1 serving.



IMG_2206 (2)

3/4 cup home made coconut milk OR 1/2 cup canned, preservatives free and sugar free coconut milk and 1/4 cup water OR 3/4 cup almond milk OR 3/4 cup water

2-3 tblsp coconut flour

2 tblsp desiccated coconut

1 large egg

1/2 mashed banana (ripe)

seasoning of cardamom powder, cinnamon powder,vanilla extract, as preferred

Toppings of choice


Here’s How

  • Add the coconut milk, coconut flour, seasoning and desiccated coconut to a small non-stick pot and mix together on the stove-top, medium heat.

IMG_2207 (2)

  • Bring to a boil (the mixture will be thick), cover the pot, reduce the heat to low and simmer for 2-3 minutes stirring halfway through to combine the ingredients well.
  • Remove the pot from the stove top, add in the egg and whisk briskly to prevent the egg from cooking/scrambling.  Add a touch of vanilla extract if using now.

IMG_2208 (2)

  • Return the pot to the stove top, add the banana and stir until thickened.  This takes about 2-3 minutes.
  • Serve with toppings of choice and enjoy!

IMG_2218 (2) IMG_2219 (2)




Print Friendly

Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *