A delicious, healthy low carb blueberry coconut porridge that tastes delicious served warm topped with a dash of cream. It's a breakfast super food high in protein, omega-3 fatty acids, fibre, magnesium, calcium, potassium, and many other vitamins and nutrients.
Combine all ingredients in a large breakfast bowl or a small saucepan
To cook immediately in microwave, cover bowl with cling wrap and cook for 2-3 minutes or until the porridge thickens sufficiently.
To cook on the stove top, cook over a medium heat for about 5 minutes, or until the porridge thickens sufficiently.
If your porridge is too thick, thin it down with additional liquid of choice or water, or serve it up and top it with additional nutmilk/coconut milk or cream.
If you soak your porridge over night it will take less time to cook and may only need heating up. This method may absorb more moisture so you might need to add more milk before serving.
Omit or add more sweetener depending on your taste. You can also add the sweetener by sprinkling it on top of your porridge once you have dished it up.To serve, try topped with cream (coconut cream for paleo/vegan) or low carb nut milk/coconut milk. Additional low carb berries, coconut flakes, granola or sugar free maple syrup also taste delicious served on top.Recipe can be reheated in the microwave. You can also make up multiple serves at once and it will keep in the fridge for up to 5 days.If your porridge thickens too much simply add more milk of choice to thin it down.If concerned about staining you can add your blueberries (thawed if frozen) toward the end of cooking.If using Sweet Leaf liquid stevia drops for sweetening you can also use the flavored versions such as vanilla or coconut.