Coconut Flour Porridge

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The texture of this porridge is a bit unusual because of the coconut flour, but I wanted coconut fiber, and didn’t care for using flakes exclusively. This porridge has a very high fiber content and is extremely nutritious with the coconut, oats and chia. Savor the naturally rich, buttery, vanilla enhanced creamy coconut goodness of the original recipe as is or try the variations below. Enjoy!

1/2 cup water, as needed
1/2 cup whole milk
1/8 teaspoon pure vanilla extract
1 small unripe banana greenish-yellow, peeled and thinly sliced
1 tablespoon coconut flour
Dash Himalayan Salt
2 tablespoons Gold Label Virgin Coconut Oil
2 tablespoons wholegrain chia seeds
1/4 cup coconut flakes
1/3 cup organic rolled oats
2 teaspoons butter
1 – 2 tablespoons organic raw honey

In small saucepan, combine water, milk, vanilla and banana. Sift coconut flour into pot and mash with fork, until fairly smooth. Add remaining ingredients except butter and honey and bring to a boil over medium heat, stirring frequently. Reduce heat and continue cooking for about 10 minutes, until oats are tender. Add extra water or milk as needed to maintain desired thickness. Top with butter and honey. Makes 1 – 2 servings, and can be eaten hot or chilled. Delicious! Variations:

Add cinnamon to taste, up to 1/4 teaspoon.
Substitute organic maple syrup or blackstrap molasses for the honey. This adds innumerable health benefits, and tastes nice if you don’t mind the darker flavor of the blackstrap.
Add 2 tablespoons of your choice of chopped nuts or nutritious seeds such as almonds, sesame or sunflower seeds for added texture and protein.
Add a 1/2 cup of fresh or 1/4 cup of dried fruits. I like fresh berries for the contrast of sweet-tart flavor plus they are a great source of Vitamin C or a blend of dried raisins, dates and figs for their rich almost candy-like natural sweetness. All these fruits offer a wide array of antioxidants.

Enjoy in good health! Recipe submitted by Sophie, Prairie du Chien, WI

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Published on April 26, 2009

(1 votes, average: 3.00 out of 5)

3 Comments

Emily November 25, 2012 at 7:15 am - Reply

I used coconut oil, coconut milk, and subbed applesauce for the banana – delicious!

Sarah April 27, 2009 at 6:54 pm - Reply

Eh, no! This recipe would be just fine with all cow’s milk or all water or all coconut milk or whatever, but the butter and oats?? 
Ok, ok, you could do without the butter, (use coconut oil or something of the sort in replacement) but nuts for oats? I think not. When oats cook into oatmeal they become very soft and their texture totally changes and it becomes thick and "sticky". Not only that, but the oats are the main ingredient here. Without them this would be soup, not porridge.

amy April 27, 2009 at 12:32 pm - Reply

we are milk free.. wonder how it would be w/ coconut milk instead of milk? i was thinking of just using coconut milk 1 cup instead of the half cup milk half cup water.. b/c the coconut milk is thinner than milk.. i think..  we would also have to do w/o the butter and oats.. but it still looks like it would work eps w/ some nutts in place of the oats.. ya think??

Coconut Flour Porridge