Low-carb porridge with the Thermomix® is ready in 15 minutes and makes 4 servings. The key idea: We replace most of the oats with 30 g of flaxseed and 100 g of almonds, keeping just 20 g of rolled oats as a binder. We grind the flaxseed for 15 seconds at speed 10, chop the almonds for 3 seconds at speed 6, toast them for 5 minutes at Varoma temperature, and then simmer everything with 800 g of milk for 5 minutes at 98°C on speed 2. The result is a creamy bowl with 14 g of protein per serving and significantly fewer net carbohydrates than classic oat porridge.
We make this recipe several times a week now. It keeps us full until lunchtime without the blood sugar crash that hits two hours after a classic bowl of oat porridge. A word of honesty, because we have tested it ourselves: with 500 g of berries and 20 g of coconut blossom sugar, this is not a strict keto breakfast. It is a lower-carb porridge option. We explain how to make it genuinely keto-friendly further down.
Low-Carb Porridge with the Thermomix®
Ingredients 0 / 6 ✓
- 30 g flaxseed
- 100 g almonds
- 20 g rolled oats
- 800 g milk
- 500 g mixed berries
- 20 g coconut blossom sugar
Instructions 0 / 5
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1
Grind the flaxseed.
Add the flaxseed to the mixing bowl and grind for 15 sec / speed 10.
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2
Chop the almonds.
Add the almonds, chop for 3 sec / speed 6 and heat for 5 min / Varoma / speed 1.
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3
Simmer the porridge.
Add the rolled oats and milk and simmer for 5 min / 98°C / speed 2.
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4
Fold in the berries.
Add half the berries, fold in for 4 sec / speed 3 and leave to swell for 8 minutes.
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5
Serve.
Serve sprinkled with the remaining berries and coconut blossom sugar.
Tip: You can stir a pinch of cinnamon into your low-carb porridge to taste. Cinnamon is said to support fat metabolism.
Video
Nutrition per serving
Why flaxseed and almonds outperform oats in the Thermomix®
The trick is all in the order. Whole flaxseeds are nearly indigestible and pass straight through. That is why we grind them first for 15 seconds at speed 10, before anything else goes in. Only ground flaxseed swells in the milk and gives the porridge its creamy texture. This is why that one timing detail matters: at just 5 seconds, too many seeds stay whole.
We then chop the 100 g of almonds only roughly, 3 seconds at speed 6. Larger pieces stay crunchy after toasting and add texture, while finer crumbs help bind the mixture. This is where the Thermomix® makes a real difference: grinding, chopping, toasting and simmering all happen in the same mixing bowl. No pestle and mortar, no frying pan, no extra pot. For a weekday breakfast, that is the reason we have stuck with this recipe.
The 20 g of rolled oats stay in deliberately, but purely as a stabiliser. They bind the 800 g of milk during simmering. Without them the porridge stays thin, even after 8 minutes of swelling time. We do not need more than 20 g for this quantity of milk though, otherwise the balance tips back towards a regular oat porridge.
Toasting almonds dry at Varoma instead of in a pan
After chopping, we heat the almonds for 5 minutes at Varoma temperature on speed 1. Dry, without butter, without oil. The heat releases the essential oils and gives the porridge a nutty depth that toasted almonds have and raw ones do not. Under 5 minutes and the flavour stays flat. That is our experience after many mornings of testing.
Important: toast the almonds immediately after chopping. If they sit out for too long, the fats oxidise and the porridge takes on a slightly rancid note. That is why we only chop once the milk is already weighed out and ready, and then move straight into the toasting step without pausing.
These common mistakes cost you creaminess and flavour
Using whole flaxseed instead of ground
Whole flaxseeds do not bind and the fibre stays largely unused. The porridge ends up thin and grainy at the same time. Our fix: Always grind for 15 seconds at speed 10 as the very first step, while the mixing bowl is still dry. In a damp bowl the seeds clump and do not mill as well.
Simmering above 98°C
Going up to 100°C or higher risks the milk catching on the base of the bowl and giving the porridge a cooked, slightly burnt taste. Our fix: Stay consistently at 98°C and speed 2, then the milk heats gently and does not catch. If you prefer, cook on reverse direction at speed 2, which is gentler on the swollen flaxseed and almond pieces and avoids breaking them up.
Skipping the swelling time
Right after simmering the porridge often still looks quite liquid, and that is exactly where many people stop. Our fix: 8 minutes of swelling time is the minimum. During this time the ground flaxseed and almonds absorb the milk and the porridge thickens noticeably. We simply set a timer and cover the mixing bowl with the measuring cup.
Adding all the berries at once
If you tip the full 500 g of berries into the hot mixture they collapse into a mush and the porridge turns watery and pink. Our fix: Fold only half the berries in for 4 seconds at speed 3 and add the other half fresh to the bowl at serving. This creates a contrast between cooked sweetness and raw freshness, and the porridge stays firm.
How we make it genuinely keto, vegan or higher in protein
Strictly low-carb instead of just lower-carb: The biggest carbohydrate contributors are the berries and the coconut blossom sugar. We swap the 20 g of coconut blossom sugar for 10 g of erythritol (roughly half the sweetness but with virtually no effect on blood sugar) and reduce the berries to 250 g, ideally raspberries and blackberries as they contain less fruit sugar than blueberries. If you want to go lower still, leave out the 20 g of rolled oats and use 10 g of psyllium husk instead, which binds without adding meaningful carbohydrates.
Vegan and dairy-free: We swap the 800 g of milk for unsweetened almond milk or soya milk. Soya milk keeps the protein content up, almond milk makes it lighter. The simmering step stays the same, though plant-based milks can catch slightly faster, so it is worth switching to reverse direction in that case.
More protein after exercise: Stir in 15 g of neutral or vanilla protein powder after simmering, never during cooking as it will curdle. This brings the 14 g of protein per serving up to around 25 g. Alternatively, stir in 1 tbsp of almond butter, which makes the porridge creamier and adds extra healthy fats for staying power.
Warmer and wintry: Stir in half a tsp of cinnamon after simmering. Cinnamon enhances the perception of sweetness without adding any sugar and works particularly well on cold mornings. A pinch of salt also brings out the almond flavour.
Thermomix® breakfasts we pair this with
On days when we want more variety, we alternate with our classic Porridge with the Thermomix® or the fruitier Apple Porridge with the Thermomix®. Anyone who likes something cold and spoonable will enjoy our Blueberry Smoothie Bowl with the Thermomix®.
If you want to stay with a low-carb breakfast, our Low-Carb Waffles with Quark made in the Thermomix® are well worth trying. For a classic at the weekend there is also our Bircher Muesli with the Thermomix®.
How to prepare the porridge ahead and store it properly
The finished porridge keeps for 3 days in the fridge. We cook the full batch of 4 servings on Sunday and warm one bowl each morning in the microwave, 1 minute at 600 W is enough. Give it a stir afterwards, as the ground flaxseed settles to the bottom. If it has thickened too much overnight, add a splash of milk and it will turn creamy again.
We always add the fresh berries just before serving. If they are cooked in and then stored in the fridge they release juice and make the porridge watery. Freezing works in a pinch in individual portions for about 1 month, but the texture becomes slightly grainy after defrosting, so we prefer to cook fresh for up to 3 days at a time.
Frequently asked questions about low-carb porridge with the Thermomix®
Also great with: Berries, banana and honey.
