When winter really hits is when I begin to miss hot cereals like oatmeal and cream of wheat.  Actually, the former more than the latter, but you get the point.  On a cold morning, hot cereal really hits the spot and warms the body.  I had pretty much given up on any cereals when a low carb lifestyle, but it’s not as hopeless as I’d thought it was.  Usually anything that I think I might try has been tried by someone else before me and this is the case with hot cereal as well.  There are low carb or close to low carb recipes out there and some that I can adapt to low carb.  So, I am offering up two of these warming recipes and one that is more like a cold granola cereal just to round it out.

These are adapted and changed a bit from the recipes that inspired them.  Enjoy them.

Pumpkin, Oatmeal and Flax Hot Cereal

Swapping out most of the oatmeal for flax means a much lower carb’d recipe.  The oatmeal adds a little in the texture department, but not a lot in the taste, since that is overridden by the pumpkin and cinnamon.  To make this even a little lower in carbs, omit the oatmeal.  It’s still delicious.  I used Golden Flax, but you can use the regular flax as well.

1/4 cup Golden Flax Meal
1/2 tablespoon Oat Meal
1/2 tablespoon Vanilla Whey Protein Powder (optional)
3 tablespoons Almond Milk or Coconut Milk
1 tablespoon Hot Water
2 tablespoons Pumpkin Puree
1/4 teaspoon Ground Cinnamon
1/2 tablespoon chopped Pecans or Walnuts
1/2 teaspoon Sugar-Free Honey or Sugar Free Maple Syrup
1 teaspoon Butter

In a small microwave safe bowl, mix all the ingredients together. Microwave for 30 seconds, then stir. Microwave another 30 seconds. Put the butter on top to melt, then stir in. Add a little extra almond or coconut milk, if you like, and a bit of sugar substitute to taste.

Serves 1

Nutrition Info:
Calories: 254.2 Fat: 19.2 g Net Carbs: 3.6 g Protein: 7.5 g

Nutrition Info without oatmeal:
Calories:244.3 Fat: 19.0 g Net Carbs: 2.1 g Protein: 7.2 g

Hot Cereal Basic Mix for Coconut Flax Cereal

Sometimes, you just want to have the basic cereal mix for two or three delicious cereals ready to go for a quick breakfast before work.  You can pre-mix the dry ingredients and pre-chop the fruit, if you wish, but store them separately.  This recipe is wonderful with the added chopped cranberries, but you can also use other berries and fruits in it.

Mix
1 cup Ground Flax Seed Meal
1/4 cup Quick Cook Oatmeal, uncooked
1/4 cup Shredded Unsweetened Coconut
1/4 cup Pecans, chopped
2 teaspoons Cinnamon, ground

1/4 cup fresh Cranberries, chopped

When preparing:
1 tablespoon unsweetened Coconut or Almond Milk
1 tablespoon sugar substitute or Sugar Free Honey

To make a four serving quantity that you can store and use during the week for a quick mix, combine all the dry ingredients – flax, oatmeal, coconut, pecans. Cinnamon and sugar substitute — and mix well. Put in a jar and store in the refrigerator to keep fresher.

To prepare the cranberries, chop them in a food processor and put them in a small jar, add a drop of lemon juice and put in the fridge. They won’t keep as long as the dry ingredients and tend to weep juice, so it’s best to keep them separate from the dry ingredients until you’re ready to cook. If you can chop them just before using, it is best.

To make one serving, use 1/4 of the mix, 1/4 of the cranberries. Add 1 tablespoon of unsweetened coconut milk and 1 tablespoon of sugar substitute or sugar free honey, then stir all together. Microwave for 30 seconds, then stir. Microwave another 30 seconds, then stir again. Put a pat of butter on top and a splash of coconut milk or cream, if you like. Add sugar substitute to your preference.

Makes 4 servings.

Nutrition Info per serving (with cranberries)
Calories: 259 Fat: 22.2 g Net Carbs: 3.3 g Protein: 7.6 g

Instead of cranberries, you can use raspberries, blueberries, peaches, apples, or blackberries. 

Peach, Flax and Pecan Granola Cereal

This is one I came up with although the technique isn’t unique. I was hoping it would have more of a peach taste than it does, but I did use canned peaches and it might work better with a fresh peach puree.

1/4 cup Flax Meal
2 tablespoon Golden Flax Meal
3 tablespoons Almond Flour or Ground Almonds
1 tablespoon Wheat Germ
2 tablespoons Water
1/2 teaspoon Cinnamon
Pinch Clove
1/4 cup pureed sugar free Peach slices
1 tablespoon Sugar Free Peach syrup
1 tablespoons Almond Butter
1 tablespoon Sugar Free Maple Pancake Syrup
2 tablespoons chopped Pecans

Preheat oven to 350 degrees. Prepare a baking pan with parchment paper sprayed with baking spray.

Mix all ingredients except water together, then add enough water to make a crumbly dough. Spread in clumps on the baking pan. This will make a granola-like cereal.

Bake for 40 minutes at 350 degrees, then lower temperature to 250 degrees and bake in 10 minute increments until the cereal is dried out and crunchy.

Store in a plastic container. Serve with unsweetened almond or coconut milk. Makes three 1/2 cup  servings.

Nutrition Info per serving:
Calories: 2169.5 Fat: 13.5 g Net Carbs: 3.4 g Protein: 6.1 g