Grain-Free Blueberry Baked Porridge {vegan, keto option}

Healthy, delicious, & grain-free blueberry baked porridge, made from coconut flour and flaxseed meal! It is naturally oil-free and vegan, plus a keto option is included. 

Baked Porridge, Without Oats or Other Grains

I have a new option to add to your healthy, portable breakfast routine. It is:

• cozy and satisfying (oy vey, it’s still February), but with hints of spring (think bursting berries)
• easy to stir together and make ahead for days of breakfasts on the go
• very filling, too, despite having only 106 calories per big serving

Introducing my Grain-Free Blueberry Baked Porridge, made with coconut flour and flaxseed meal.

Nutrition Highlights of  Grain-Free Blueberry Baked Porridge

This homey, baked breakfast is all of the following, and more:

• Grain-free
• Oil-free
• Vegan
• Very high in fiber
• Paleo
• Refined sugar free
• Keto-friendly (with just two minor ingredient tweaks)

Most importantly, these squares are incredibly delicious. All told, they are a beautiful thing on a frigid February morning.

How to Make Coconut Flour Blueberry Baked Porridge 

Onward with this easy recipe!

Begin by combining  all of the dry ingredients, except the baking powder, in a big bowl. Stir in the water, mashed banana and vanilla. You can add a bit of maple syrup or the sweetener of your choice, too, but I think the porridge is plenty sweet with the banana, and even more so once the blueberries have baked (and burst). It’s up to you!

It will seem like a lot of liquid to dry ingredients, but only for a moment: thickening occurs in seconds, and after standing for 10 minutes it will be quite thick and stiff. Coconut flour is the reason; it can absorb a tremendous volume of liquid, far more than grain flours.

Oh, and if you are thinking, “Banana! I don’t like banana!!!”, fear not: I have a variation in the recipe for using unsweetened applesauce instead :).

Once the porridge mixture is thick, stir in the baking powder and spread in a 9-inch square baking pan lined with parchment paper. You can stir in the blueberries first, but I prefer scattering them over the surface once the batter in the pan. If you like, follow my lead and sprinkle a few tablespoons of pepitas on top for a bit of toasty crunch, as well as color.

After a 50 to 55 minute bake at 375F (190C), you have this gorgeous pan of goodness. It tastes even better than it looks! The texture is a cross between baked oatmeal and bread pudding. Umm, yes please.

Let the porridge cool for at least 20 minutes before lifting out of the pan (use the parchment paper overhang) and cutting into squares. Be gentle; though the baked porridge holds together well, it needs gentle handling while still warm. You’ll have no problems with handling the squares once they are completely cooled, or chilled.

I know you are going to LOVE these porridge squares!

How to Make the Recipe Keto-Friendly

Making the porridge keto-friendly is simple. Simply swap the bananas for unsweetened applesauce (you can add a bit of keto-friendly sweetener, if you like).

The amount of blueberries per square is low (and, hence, keto-friendly), but if you want to keep the sugars especially low, use raspberries or blackberries instead. I’ve calculated the macros for the keto option using blackberries.

Happy eating, everyone!

If you like this recipe, you may also like these:

1. Coconut Flour Baked “Oatmeal” (vegan, oil-free, grain-free)
2. Keto Vegan “Overnight Oats” {4 ingredients, grain-free}
3. Vegan Keto Coconut Flax Porridge {2-Ingredients}
4. 3-Ingredient Coconut Flour Hunger Buster {vegan, keto}
5. Instant Coconut Hot Cereal {Vegan, Keto, 3 Ingredients}
6. Coconut Flour Cauliflower Bread (vegan, keto)

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