Low-Carb Mock Oatmeal

Low-Carb Mock Oatmeal

(2 servings)    Printable Version
  • 1/2 cup wheat bran
  • 1/2 cup flaxseed seed meal
  • 1 packages Splenda or other artificial sweetener
  • 1/3 cup water
Mix all items together in a microwave safe dish. Add water and stir. Microwave for 1 minute. Stir. Microwave for an additional 45 seconds. Serve with a pat of butter. Sprinkle with cinnamon and artificial sweetener if desired.

Dry ingredients can be mixed together and stored in the refrigerator for later use.

This recipe has roughly 15 grams of carbohydrates.

For more low-carb recipes try Mr Breakfast's Low-Carb Breakfast Index.


A microwave hot cereal recipe where wheat bran and flaxseed seed meal take the place of oatmeal.

Mr Breakfast would like to thank Stephanie for this recipe.

Comments About This Recipe
What do you think of Low-Carb Mock Oatmeal?
From cookinmama

How about replacing one of the ingredients with TVP (textured vegetable protein)? When water is added to it it looks just like oatmeal!

Comment submitted: 12/7/2011 (#13292)



From Georgiepieman

Effective carbs for wheat bran: 37.4g - 24.8g = 12.6g effective carbs (net/digestible carbs. Total effective carbs in recipe above = 12.6g for 2 servings

Comment submitted: 1/28/2011 (#12014)



From Georgiepieman

1/2 cup ground flaxseed meal = 16g total carb, or 0g effective carb. You are forgetting to subtract total fiber from total carb.

Comment submitted: 1/28/2011 (#12013)



From Peace

I just checked the grams of carbohydrates. The 1/2 cup of wheat bran is 18.5 g; the 1/2 cup of flaxseed meal is 20 g. So, for this recipe, it's at least 39g. Maybe if you split the servings it is closer to 15-20g. Calories for the two servings is at least 343.

On the other hand. Quaker lower sugar maple & brown sugar instant oatmeal, for two servings, is 240 in calories and 48g carbohydrates.

Comment submitted: 6/30/2010 (#10804)



From gen

At what setting do you put on the microwave for this recipe??? coxbb@mts.net

Comment submitted: 4/14/2008 (#5058)





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