Fiber Porridge Bulk Mix
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This Fiber Porridge Bulk Mix is just what it sounds like: a big batch of dry ingredients that you can mix up and keep on hand for whenever you want a breakfast porridge that contains enough fiber to get things moving in the morning! Each serving contains 19 grams of protein and 10 grams of fiber! Perfect for a THM S and low carb breakfast, and allergy friendly. (Check notes section below for allergy information.)
Recipe type: Breakfast
Cuisine: THM S, Low Carb, Sugar Free
Serves: 7-8 (approx. 4 cups dry mix)
  • ¾ cup unsweetened almond, cashew, or coconut milk (the light carton kind)
  • ¾ cup water
  • ½ cup Fiber Porridge Bulk Mix
  • Dash vanilla extract
  1. Combine the bulk mix ingredients in a sealable container and shake vigorously to mix thoroughly. Store the dry mix in a sealed container. (I keep mine in the pantry.)
  2. To cook each serving, whisk together the almond milk, water, dry mix, and vanilla. I do this in a large ceramic bowl and cook for 3 minutes in the microwave. You could also do this in a saucepan on the stovetop. Cook until thick and hot, adjusting liquid and cooking time if necessary to make it what you like. (Your cook time may vary from mine depending on your microwave.)
  3. I like the porridge with these liquid measurements, but feel free to adjust for a thinner/thicker porridge. With more liquid it feels smoother and less gritty (because this bulk mix does have a lot of gritty, fibrous ingredients!) and gives me opportunity to stir things into it without it getting dry. I like to stir things in/top the porridge with stuff AFTER cooking. (Some things like extracts and sweetener tend to diminish with cooking, and cocoa powder tends to get bitter if added before cooking.) I’ll list some of my favorite flavor combinations here, then give some other suggestions and tips as well.
  4. MIXED BERRY COBBLER (pictured): add ½ cup frozen mixed berries on top before cooking so they can thaw. Cook. Top with a pat of salted butter to melt after cooking, then add a splash of half and half and some THM Super Sweet Blend on top.
  5. PEANUT BUTTER: stir in 2 tablespoons of defatted peanut flour after cooking, then swirl some natural peanut butter and THM Super Sweet Blend on top so you get some with each bite. Top off with a dash of half and half. Feel free to add some chopped peanuts too.
  6. PANCAKE: spread 1 tablespoon natural peanut butter on top after cooking so you get some with each bite. Drizzle some sugar-free syrup as well as a splash of half and half over the top.
  7. TIPS: I really like half and half and extra sweetener on top with pretty much every flavor combination. Lemon was not my favorite flavor, and the bitter notes of chocolate and coffee didn’t pair super well with this porridge either. (I prefer cocoa powder with oatmeal, personally.) As you can see, berry and peanut butter flavors were my favorites. It’s neat to top the porridge with half and half, extra sweetener, and vanilla so you get some “vanilla milk” with each bite.
  8. OTHER SUGGESTIONS: Half and half, nuts, berries, sweetener, butter, baobab powder, cream cheese, peanut butter, tahini, caramel extract, butter extract, other extracts, espresso instant coffee powder, sugar-free chocolate chips, maple extract, ¼ teaspoon molasses, cocoa powder, defatted peanut flour, natural peanut butter, cinnamon, cardamom, Chinese 5 Spice, sugar-free syrup. Try cranberry almond, or pumpkin spice, or PB&J combinations. Add some sliced banana for a THM XO!
-If you’re allergic to coconut or don’t like it, this is probably not the recipe for you. The coconut flour is what offers a lot of fiber and soaks up a lot of liquid, so there aren’t any easy swaps for it, I’m afraid.
-The flaxmeal adds fiber and helps thicken and smooth out this porridge. I don’t know of any great 1:1 substitutes for it that will have the same effect, so I’m afraid you’ll need to experiment if you have to omit it for some reason. You can find golden flaxmeal at a lot of local stores these days. You can also buy it online, or make your own by grinding golden flax seeds (from a health food or bulk food store) in a coffee grinder.
-You may be able to substitute whey protein powder for the collagen, but I personally don’t care for the flavor of it in things like this and I’m not sure what the texture will be like once you cook it. I’m guessing collagen will work best.
-You could probably substitute xanthan gum for the glucomannan. I haven’t tried that in this recipe, but it generally works and xanthan gum is more readily available locally.
-Nutrition and allergy information calculated for the plain cooked version of one-seventh of the bulk mix, not including toppings, additions, or substitutions.
-Gluten Free
-Egg Free
-Dairy Free
-Nut Free (Be sure to use carton coconut milk instead of almond or cashew milk when cooking the porridge. Most people with nut allergies can have coconut products – and the bulk mix is full of coconut – but confirm with your doctor first.)
Calories: 346 Fat: 17g Carbohydrates: 6g net carbs (fiber already subtracted) Fiber: 10g Protein: 19g
Recipe by Briana Thomas at