A warm, creamy, protein-packed porridge made without oats — perfect for anyone avoiding gluten or looking for a nourishing breakfast that keeps you full for hours.
Why You’ll Love This Recipe
Completely oat-free and gluten-free.
High in protein, reaching about 27g per serving when using protein powder.
Ready in under 10 minutes.
Customizable with your favorite toppings.
Works on the stovetop or in the microwave.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup rice flakes
1 tablespoon chia seeds
1 tablespoon maple syrup
¾ cup almond milk (or any milk you prefer)
2 teaspoons peanut butter
Optional: 1 scoop vanilla pea protein powder
If using protein powder, increase the almond milk to about 1 to 1¼ cups
Directions
Stovetop method
Add rice flakes, chia seeds, maple syrup, almond milk, peanut butter, and protein powder (if using) to a small saucepan.
Stir until everything is combined and the protein powder has dissolved.
Place over medium-high heat and cook for about 5 minutes, stirring constantly, until thick and creamy.
Once it reaches your preferred consistency, transfer to a bowl and serve warm.
Microwave method
In a microwave-safe bowl, mix rice flakes, chia seeds, and protein powder (if using).
Add almond milk, maple syrup, and peanut butter. Stir well.
Microwave on high for 1 minute. Stir, then microwave for another 30 seconds.
Allow it to rest until it thickens. If too thick, add a splash of milk; if too thin, microwave another 30 seconds.
Serve warm with your favorite toppings if desired.
Servings and timing
Servings: 1
Prep time: 3 minutes
Cook time: 5 minutes
Total time: 8 minutes
Variations
Nut-Free: Replace peanut butter with sunflower seed butter or tahini.
Higher Protein: Use a full scoop of protein powder and top with extra chia seeds or nuts.
Creamier Texture: Replace part of the almond milk with coconut milk.
Sugar-Free: Omit maple syrup or use a sugar-free sweetener.
Spiced Version: Add cinnamon, nutmeg, or a splash of vanilla.
Storage/Reheating
Store leftover porridge in an airtight container in the refrigerator for up to 1 day.
Reheat in a saucepan or microwave with a splash of milk to loosen the texture. Stir until warmed through and creamy again.
FAQs
Can I make this recipe without protein powder?
Yes, simply omit it. The porridge will still be creamy but will contain less protein.
Are rice flakes naturally gluten-free?
Yes, rice flakes are naturally gluten-free, but always check packaging for certification to avoid cross-contamination.
Can I use water instead of milk?
You can, although milk gives a creamier texture and richer flavor.
What toppings work best with this porridge?
Berries, nuts, seeds, sliced banana, nut butter, and a drizzle of maple syrup all pair well.
Can I meal-prep this porridge?
It’s best freshly prepared, but you can cook it ahead and reheat with extra milk.
Can I use a different nut butter?
Absolutely — almond butter, cashew butter, or seed butters all work well.
What if my porridge becomes too thick?
Add a splash of warm milk to adjust the consistency.
What if it’s too thin?
Microwave or cook for another 30–60 seconds to thicken.
Is this recipe suitable for vegans?
Yes, as long as you use plant-based milk and a vegan protein powder.
Can I double or triple the recipe?
Yes, simply scale all ingredients evenly and cook slightly longer if making a larger batch.
Conclusion
This gluten-free, oat-free porridge is a nourishing, protein-rich breakfast you can prepare in minutes. It’s versatile, customizable, and ideal for anyone seeking a warm and satisfying start to the day. Adjust the flavors, toppings, and texture to suit your preferences, and enjoy a wholesome bowl anytime.
A rich and creamy coconut cheesecake layered with a coconut-cookie crust, coconut-infused filling, fluffy coconut whipped topping, and a final touch of toasted coconut for flavor and crunch. A perfect dessert for tropical flavor lovers.
Author:Sophia
Prep Time:30 minutes
Cook Time:1 hour
Total Time:8–12 hours (includes chilling)
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Crust:
1½ cups crushed vanilla wafer, graham cracker, or coconut cookie crumbs (~240 g)
3 × 8-ounce packages cream cheese (680–720 g), room temperature
1 cup (200–210 g) granulated sugar
1 tablespoon cornstarch (or flour)
¼ teaspoon salt
1 teaspoon vanilla extract or vanilla bean paste
3 large eggs, room temperature
7 ounces (≈ 200 ml) full-fat canned coconut milk
½ teaspoon coconut extract (optional)
Topping:
1½ cups heavy whipping cream (cold)
3 tablespoons powdered sugar
2 tablespoons coconut milk (canned)
¼ teaspoon coconut extract
½ cup toasted shredded or flaked coconut
Instructions
Preheat oven to 350°F (175°C).
Mix cookie crumbs, sugar, shredded coconut, and melted butter. Press into the bottom and halfway up the sides of a 10-inch springform pan. Bake 8–10 minutes. Cool.
Reduce oven temperature to 325°F (162°C).
Beat cream cheese until smooth. Add sugar, cornstarch, salt, and vanilla. Mix until combined.
Add eggs one at a time, mixing after each addition. Then add coconut milk and coconut extract, mixing until smooth.
Pour filling into crust. Smooth the top. Bake 60 minutes, or until edges are set but center is slightly jiggly. Turn off oven, crack door open, and cool slowly. Then cool fully at room temp and refrigerate at least 6–8 hours (overnight preferred).
For topping, whip heavy cream to soft peaks. Add powdered sugar, coconut milk, and coconut extract. Mix until fluffy. Spread over chilled cheesecake and top with toasted coconut.
Notes
Use full-fat canned coconut milk for the richest flavor and texture.
Toast coconut in a dry skillet over medium heat, stirring constantly, or bake at 325°F for 5–10 minutes.
Cool the cheesecake slowly in the oven to avoid cracking.
Use a hot, clean knife to slice for best presentation.
Can be made ahead and stored in the fridge for up to 5 days, or frozen for longer storage.
