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Coconut Flax Porridge (Grain-Free)


Earlier this year, I started tweaking and experimenting with what I was eating to get to the bottom of digestive issues and other mysterious symptoms (see this post for more details). One of my food experiments was to take out all grains. Yes, all grains.

Gluten-free was always pretty easy for me to wrap my head around but eliminating all grains was a bigger mental hurdle for me especially when it comes to quinoa, millet and oats. But I willing to try it so I started stalking paleo blogs and got busy in the kitchen. 

Smoothies were a great breakfast option but once the cooler temps arrived in autumn, I wanted something warm in a bowl. I got inspiration from my mentor, Andrea Nakayama at Replenish PDX with a grain-free porridge.

When I first saw her recipe, I was not inspired! It sounded like a big bowl of goop since flax and chia absorb liquid and get well, goopy, like an egg. But I’m always up for a food adventure so I gave it a try. 

Guess what? I loved it. I’ve been eating some variation of this just about every morning since September. I thought maybe it would only appeal to my tastebuds but it was a pretty big hit in my Fall Delicious Detox so I’m guessing you might like it, too.

The bonus… it’s really easy to make. You can even pre-mix the ground flax, chia seeds and shredded coconut at the start of the week in a big jar. Pour it in your bowl like cereal, addd hot water, plus any toppings you like and go!

It also happens to be a nutritional powerhouse. The flax and chia seeds are rich in omega 3’s which help reduce inflammation. Plus they have fiber and protein. Having this combination of fat, fiber and protein for breakfast will keep you going strong all morning!

If you’re looking for a little breakfast inspiration, give it a whirl and let me know what you think. And promise me that you’ll get creative with this…

Add any nuts or seeds that you like and use your favorite seasonal fresh fruit. Consider this recipe a starting point to create your own breakfast masterpiece!



Coconut Flax Porridge with Berries (Grain-Free)

*Inspired by Andrea Nakayama from Replenish PDX*

Serves: 1


3 TBSP unsweetened shredded coconut

2 TBSP raw flax seeds, ground

1 1/2 TBSP chia seeds 

1/2 tsp cinnamon  (or more to taste)

1/2 cup to 3/4 cup boiling water

1 TBSP coconut or nut milk 

1/2 to 1 TBSP sunflower, pumpkin, or almond butter

3 TBSP fresh or frozen blueberries or 1 TBSP dried goji berries (or both)

2-3 drops liquid vanilla stevia or drizzle of coconut nectar or raw honey (optional), to taste


Mix the shredded coconut, ground flax, chia seeds, cinnamon in a bowl. Cover with the boiling water. Let it sit for a a minute or so to thicken. Stir in the  coconut milk, sunflower butter, and berries. Sweeten with liquid stevia or a drizzle of coconut nectar if desired. 

Tips from the Kitchen: You can pre-mix a big batch of the coconut, flax, chia and cinnamon at the start of the week and just add the hot water and other ingredients each morning.




  1. Looks like another winner, Caroline! Do I see a cookbook in your future?

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