Creamy keto oatmeal is a satisfying breakfast porridge if you want a lower carb alternative to regular oats. It takes less than 10 minutes to whip up, and you can mix the dry ingredients ahead for meal prep on busy mornings.
Stovetop Method: Add all ingredients for the porridge to a small saucepan over medium heat, and cook until it’s bubbling vigorously around the edges. Once it starts bubbling around the outside, continue cooking until thickened, about 1 minute, stirring constantly. Pour the porridge into a cereal bowl.
Top with the coconut flakes and red raspberries (or any toppings you like). Serve warm.
Notes
Net Carbs: 2 grams per serving (the whole recipe is 1 serving)
Nutritional Information: The nutrition information given for this recipe doesn't include the optional topping ideas.
Changes From the Original Recipe (Sweetener and Vanilla): My original recipe called for 5 drops of liquid stevia (instead of monk fruit/allulose sweetener) and 1/2 teaspoon pure vanilla extract (instead of the vanilla bean powder). However, this recipe is easier to make ahead (and just as delicious) using all dry ingredients.
Storage: If you want to mix the dry ingredients for this ahead of time, you can store it in your pantry for up to 1 month.
When you want to eat it, add the contents of the bag along with the water to a small saucepan (to cook on the stovetop) or a microwave-safe bowl (to cook in the microwave), and prepare as directed by the recipe.