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coconut porridge with blueberries

Grain Free Coconut Porridge.

Kelly Roenicke
This healthy grain free coconut porridge is delicious, hearty, and filling! You'll love this easy breakfast recipe. 
5 from 3 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine Dairy Free, gluten free, Grain Free, vegan.
Servings 2
Calories 408 kcal

Ingredients
 
 

Instructions
 

  • Place the pumpkin seeds in a food processor and blend on high speed until you have a fine flour. 
  • Place the frozen wild blueberries in a microwave safe bowl and microwave on high for 90 seconds. Set aside. 
  • Place the ground pumpkin seeds, unsweetened coconut flakes, salt, and non-dairy milk in a small pot. 
  • Heat over medium heat for a few minutes until the porridge is warm. Add the maple syrup and stir. 
  • Divide the porridge into two bowls. Top with the blueberries and more pumpkin seeds if desired. Enjoy!

Notes

Store leftover porridge in the refrigerator for up to 3 days.

Nutrition

Calories: 408kcalCarbohydrates: 28gProtein: 10gFat: 30gSaturated Fat: 19gSodium: 74mgPotassium: 517mgFiber: 7gSugar: 17gVitamin A: 280IUVitamin C: 5.9mgCalcium: 177mgIron: 3.2mg
Keyword coconut porridge recipe, grain free breakfast idea
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