Awesome, thank you for sharing your tweak, Susan! Sounds delicious and I’m certainly going to try out the porridge with the gingerbread spice — and with pumpkin pie spice which I prefer even more. Chocolate-flavored porridge is a real treat, so I hope you and your family enjoy it!

Thank you for the tip, Susan! Sounds fabulous and certainly worth trying!

This week I made cranberry gingerbread overnight oats (not keto), but the important thing is I used your Finnish gingerbread spice with it. We both love that version of overnight oats, and when we were eating them it occurred to me that your gingerbread spice would be wonderful for this porridge, in place of cinnamon. I plan to try that next time i’m cooking, and thought you might enjoy trying it, too.

Hi Susan, thank you for trying out the recipe! And thanks for sharing your tweaks. Great to hear you find the porridge satiating. As for your question about rinsing the seeds: I simply rinse them to remove impurities.

Tried this for breakfast today using cream and monk fruit/erythritol. It was very satisfying – kept me feeling well fed all morning. I topped it with sunflower seeds (which my husband didn’t care for) and freeze-dried raspberries, which I just happened to have on hand. I will have to try the chocolate version since you like it so much. One thing I did differently was to use korintje cinnamon instead of Ceylon, because it has a stronger flavor. An idea I had was to use more cinnamon and brown some butter in the bottom of the sauce pan before adding the seeds, so as to get cinnamon roll flavor. I would probably double the amount of cinnamon for that. I have loved cinnamon rolls since I started making them in 1966…
Also, I did not rinse my seeds, because my very fine strainer was not easily available. I thought the porridge came out fine, and I’m curious as to why you rinse the seeds.

Sure, I believe it works.

Hi Susan, this porridge is surprisingly satisfying. Personally, I prefer the chocolatey version; it reminds me of a certain type of chocolate porridge we have here in Finland (it is wheat-based and thus not keto). Many stevia varieties indeed tend to have licorice-like aftertaste, so erythritol or monk fruit lend certainly more neutral sweetness.