This cream of flaxseed porridge is a thick, creamy, high-protein hot cereal made with golden flaxseed meal, vanilla protein powder, coconut flour, and cinnamon. I’ve never been a big porridge person, but every now and then I really crave a big bowl of something hot and comforting. Cream of Wheat was one of my favorites as a kid, and this recipe reminds me of it, although the flaxseed gives it a texture of its own. It’s quite thick and a little goopy, which I realize won’t be for everyone, but you can easily add more milk if you prefer a thinner porridge.

The dry mix also contains MCT oil powder, which adds fat and contributes to the creamy texture. If you don’t use MCT oil powder, coconut milk powder is an alternative, although it will likely add around 3 to 4 grams of net carbs per serving depending on the product. I strongly recommend golden flaxseed meal here rather than brown. Golden flaxseed has a much milder flavor, and because flaxseed makes up such a large proportion of the dry mix, the stronger flavor of brown flaxseed would be quite noticeable. Once you’ve prepared the dry mixture, an individual bowl is simple to make by combining a serving of dry mix with soy or pea milk and heating.

I like to add a little extra plant-based milk when serving and then choose toppings depending on what I’m in the mood for. Hemp hearts and pumpkin seeds are particularly useful if you want to add more protein without many additional net carbs, while toasted coconut, chopped nuts or seeds, low-carb berries, cinnamon, or pumpkin spice can take the porridge in different directions. Canned coconut milk is another option if you’d prefer something richer and higher in fat.