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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
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Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course
Breakfast
Cuisine
Dairy Free, gluten free, Grain Free, vegan.
Servings
2
Calories
408
kcal
Ingredients
US Customary
Metric
1x
2x
3x
▢
½
cup
roasted pumpkin seeds
unsalted
▢
¾
cup
unsweetened coconut flakes
▢
pinch
salt
▢
1
cup
non-dairy milk
▢
1
Tablespoon
maple syrup
▢
¾
cup
frozen wild blueberries
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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:
408
kcal
Carbohydrates:
28
g
Protein:
10
g
Fat:
30
g
Saturated Fat:
19
g
Sodium:
74
mg
Potassium:
517
mg
Fiber:
7
g
Sugar:
17
g
Vitamin A:
280
IU
Vitamin C:
5.9
mg
Calcium:
177
mg
Iron:
3.2
mg
Keyword
coconut porridge recipe, grain free breakfast idea
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