One of the things I missed the most when I first swapped to following the ketogenic diet, was being able to enjoy a warm bowl of oatmeal to help warm me up in the morning. But, thanks to this recipe we can enjoy the taste and warm comforting feeling oatmeal gave me.
While the texture of this recipe isn’t the same as oatmeal, but the taste is there, along with the health benefits you get from the ground flaxseeds (also known as Linseed) and the calcium from the almond milk.
Prepping the chia seeds
The chia seeds should be raw, preferably organic as well. They need to be soaked for a minimum of 6 hours, preferably overnight. They can be stored in the fridge for 3 to 5 days, and used in tons of other recipes! For this recipe, you’ll prep enough for 2 servings of oatmeal.
Chia seeds are available from most health food stores and on Amazon. In the UK, they’re available cheap in Grape Tree.
The Ground Flaxseed / Linseeds
For this recipe, you will need to use ground flaxseeds, also known as linseeds. These can be mixed with other keto-friendly seeds such as sunflower, and pumpkin seeds.
Ground Flaxseeds are available on Amazon, in health food stores, and some supermarkets. If you live in the UK, you can pick up flaxseed and other seed mixes cheap in Aldi or off Amazon.
When affordable, make sure the flaxseed mix is organic and non-GMO.
For this recipe, you should use liquid stevia in the chia seed almond milk mix as this gives the best taste and mixes into the liquid properly.
For the topping, I recommend using erythritol (branded as Swerve in the USA). Although you can use xylitol or powdered stevia. Do not use xylitol if you have a pet dog, as it is super toxic for our doggos!
If you choose to use xylitol, you will need to count 50% of the carbs in the xylitol towards your daily carb allowance. Whereas with erythritol, you do not need to count any of the carbs!