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You are here: Home / Gluten-free / Blueberry & Almond Flaxseed Porridge

Blueberry & Almond Flaxseed Porridge

Published: Feb 26, 2015 · Modified: Apr 23, 2020 by Felicia Lim · This post may contain affiliate links

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Tonight, I’ll zip up my luggage, take the ride to the Ministro Pistarini International Airport, check-in, and board my flight home.

Just thinking about that makes me feel like a child on Christmas morning, ready to tear open the presents under the Christmas tree.

I’m so ridiculously excited for a couple of reasons.

Blueberry & Almond Flaxseed Porridge

Firstly, because I love flying and traveling.

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The sensation of taking off in an airplane just as the wheels release their grip on the runway is breathtaking – the familiar sensation in my tummy when a plane takes off is almost synonymous with happiness – and I’m aware that I’m fortunate to be able to globetrot, even if the destination is home.

And secondly, because two years is too long a time to be away from home.

The last visit I had back to Singapore was in the February of 2013, a time that seems so far away from now. While the two years may have flown by in a flash, I’ve found myself wistfully wishing to be back home during the past few months.

Blueberry & Almond Flaxseed Porridge

This weekend, I’ll finally be back – doing all the things that I’ve dearly missed.

Sleeping in my third-story bedroom whose balcony gives way to a beautiful starry night sky; having breakfast with my parents in our newly-refurbished patio; playing with my baby cousins who probably may not recognize me anymore; cycling with my best friend against the salty sea breeze at East Coast Park; stuffing my faces with local Singaporean fare; hanging out with my grandparents; and catching up with the few dear friends who’ve made the effort to keep in touch despite the distance.

I cannot wait!!

Blueberry & Almond Flaxseed Porridge

From the Argentine summer to Singapore’s perpetual summer; it’s not a tough transition at all.

Here in Buenos Aires, there are still days of warmth and golden summer sun; but in these last days of summer, there has been a notable drop in temperature. So much so that I woke up one morning last week to 18 degrees Celcius, and had to dig around for a light scarf and my favorite black blazer.

When I’m back from Singapore, summer will literally be over; I will be flying back from Singapore’s perpetual summer, with the autumn welcoming me back to Argentina.

I’m not sure I’m ready for chillier days and falling auburn leaves just yet – although autumn is really one of the prettiest seasons ever.

Blueberry & Almond Flaxseed Porridge

But if and when the weather stays chilly, I know where I can find comfort.

I’ll find it in a big bowl of warm flaxseed porridge, topped with fresh blueberries and slivered almonds. A breakfast that’s as comforting as hugging my family after two years apart.

This is a bowl of almost-instant happiness – with just a handful of ingredients and 15 minutes to spare – I can indulge in naturally sweetened porridge that’ll keep me warm and happy.

If it’s cold where you are, and you need something that’s quick to make,  nourishing for the body,and comforting for the soul, I’m sending a bowl of this, wherever in the world you are.

Blueberry & Almond Flaxseed Porridge

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Blueberry & Almond Flaxseed Porridge


  • Author: felicia | Dish by Dish
  • Total Time: 15 mins
  • Yield: 2 servings 1x
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Description

With just a handful of ingredients and 15 minutes to spare, you’ll get a bowl of warm flaxseed porridge, topped with fresh blueberries and sliced almonds.


Ingredients

Scale
  • 1 cup milk (dairy, almond, coconut, whichever you prefer)
  • 4 egg whites
  • 2 whole eggs
  • 4 tablespoons of ground flaxseed (also known as flaxmeal)
  • 1 large banana, mashed
  • 2 teaspoons of pure vanilla extract
  • A slight pinch of ground cinnamon
  • 1 large cup of fresh blueberries (or other berries of your choice)
  • 1/2 cup of slivered almonds (or other nuts of your choice)

Instructions

  1. Bring milk to a boil in a small to medium-sized pot
  2. Once milk starts to boil, turn heat down to medium-low and mix in the eggs and the egg whites, stirring frequently.
  3. When the mixture starts to thicken, add in the ground flaxseed, mashed banana, vanilla extract and ground cinnamon, and keep stirring.
  4. Cook until the egg whites are completely cooked through and the mixture obtains a porridge-like consistency (roughly 10 minutes of cooking).
  5. Serve flaxseed porridge hot with fresh blueberries and slivered almonds.

Notes

Barely adapted from: Taylor Made it Paleo (http://taylormadeitpaleo.com/2013/08/05/oatmeal-minus-the-oats/)

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Breakfast
  • Cuisine: Grain-free

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Robin S Belanger says

    October 15, 2020 at 1:38 pm

    Thanks! That clarifies it. Thought 4 egg whites and 2 whole eggs seemed a bit much. Will be trying it this weekend.

    Reply
    • Felicia Lim says

      October 15, 2020 at 1:42 pm

      You’re most welcome! Hope you enjoy it, would love to hear how it goes for you! 😉

      Reply
  2. Robin says

    October 15, 2020 at 10:23 am

    Wondering, do you use egg whites and eggs? I looked at the link to the similar recipe and it says to use either, but not both. Thanks!

    Reply
    • Felicia Lim says

      October 15, 2020 at 10:47 am

      Hi Robin, thanks for dropping by! I actually used two whole eggs (both the whites and the yolks), and it worked out fine. If you prefer a less “eggy” taste, you could use just the whites, if not you can use the whole eggs so the yolks don’t go to waste. Hope this helps!

      Reply
  3. Grace Lim says

    February 26, 2015 at 6:57 pm

    Hello Felicia,

    Yeah, we are just so excited to receive you home after a long two years of being away – now counting the hours to your arrival 🙂 HIP HIP Hooray ! ! !

    Reply
    • felicia | Dish by Dish says

      March 02, 2015 at 11:44 am

      So happy to be home!!! <3

      Reply

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Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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