This Gluten-Free Porridge is a rice flake porridge with an ultra-creamy texture and packed with fiber and protein to keep you full and energized in the morning.

I love to make delicious breakfast recipes, but since I have a slight intolerance to oats, I wanted to make a version with no oats. Rice flakes provide a great alternative by delivering a creamy and smooth porridge-like texture.

Since rice flakes are pure carbs with no fiber or protein like oats, I like to add peanut butter, chia seeds, and protein powder to the porridge to boost its nutritional value and keep me full in the morning. There’s an option without the protein powder, it simply consists of adding less milk.

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 6 simple ingredients to make this porridge.

Rice Flakes – The base of the porridge, providing a naturally gluten-free and soft texture when cooked. Rice flakes are easy to digest and quick to cook. For alternatives, you can use quinoa flakes or certified gluten-free rolled oats. Avoid coarse grains like millet or buckwheat, as they won’t create the same creamy texture.
Chia Seeds – To add fiber and thicken the porridge for a creamy, pudding-like consistency. If unavailable, you can use ground flaxseed or leave them out for a thinner porridge, though the fiber and thickness will be reduced.
Maple Syrup – A natural sweetener that enhances the flavor of the porridge. Agave syrup, coconut nectar, or even date syrup work well as substitutes. Avoid granulated sugars, as they may not dissolve as smoothly.
Almond Milk – To make the creamy and light base for cooking the porridge. Any plant-based milk works, such as soy milk for added protein or coconut milk for a richer flavor. Regular dairy milk can also be used if it suits your kitchen. Avoid water, as it will make the porridge less creamy.
Peanut Butter – To add creaminess, protein, and a subtle nutty flavor. Almond butter or sunflower seed butter work equally well, and the latter is perfect for a nut-free option. Avoid using thick nut butters unless they’re well stirred, as they may not mix smoothly.
Vanilla Pea Protein Powder – It’s optional, but useful if you want to boost the protein content and add a mild vanilla flavor. If using, increase the milk slightly (to 1–1¼ cups) to maintain the creamy texture. You can skip it if you prefer a lighter porridge, or use plain or chocolate-flavored protein powders for variety.

How to Make Gluten-Free Porridge

I’ve included below pictures of what the texture should look like in different steps.

Mixing dry Gluten-Free Porridge ingredients in a bowl.

Combine all the dry ingredients in a large bowl.

Stirring Gluten-Free Porridge with a fork.

Add liquid ingredients and stir to combine. Microwave for 1 minute, stir, and return for 30 seconds, stir, and set aside to thicken.

Carine’s Tips

I have a few more tips for you to make the best porridge.

Use High-Quality Rice Flakes – Choose fresh, soft rice flakes to ensure quick cooking and a smooth texture. Stale or coarse rice flakes may result in a grainy texture.
Stir Constantly While Cooking – Whether using the stovetop or microwave, stirring helps the porridge cook evenly and prevents clumping, especially if you’re adding protein powder.
Soak for an Instant Breakfast – Combine all ingredients in a jar or bowl the night before and refrigerate. By morning, you’ll have a no-cook, overnight porridge similar to overnight oats but made of rice.
Adjust Consistency to Your Preference – Add more milk if the porridge is too thick or let it simmer longer to thicken further. For a runnier consistency, stir in a splash of milk just before serving.
Avoid Overcooking with Protein Powder – If adding protein powder, whisk it thoroughly into the milk before heating to avoid lumps. Overcooking can also make the porridge gritty, so cook just until creamy.
Boost Flavor – Sprinkle cinnamon, nutmeg, or a pinch of cardamom into the porridge while cooking for added warmth and depth.
Top It Up – Customize with fresh or frozen berries, sliced banana, granola, or seeds for a more nutrient-dense and visually appealing breakfast.
Avoid Meal Prepping Cooked Porridge – Cooked rice flake porridge solidifies into a cake-like texture when refrigerated. Instead, prepare individual servings fresh or soak ingredients overnight for a cold option.
Balance Sweetness – Taste the porridge while cooking and adjust sweetness with more maple syrup or a sprinkle of coconut sugar if needed.

Flavor Variations

This recipe is really easy to make in many different flavors. Here are a few examples.

Chocolate Porridge – Stir in a tablespoon of cocoa powder and top with dark chocolate chips.
Tropical Porridge – Use coconut milk and top with fresh pineapple, mango, and a sprinkle of shredded coconut.
Spiced Apple Porridge – Add a pinch of cinnamon and nutmeg, then top with sautéed apple slices and a drizzle of maple syrup.

Storage and Make-Ahead

You can skip cooking altogether by soaking all ingredients in a jar overnight in the fridge. Enjoy it cold in the morning with toppings. If you have leftovers, reheat them with a splash of milk to restore the creamy texture.

More Gluten-Free Breakfast Recipes

Coconut Chia Pudding

Almond Flour Scones

Vegan Buckwheat Pancakes

Oat Flour Waffles

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Gluten-Free Porridge

This Gluten-Free Porridge is a rice flake porridge with an ultra-creamy texture and packed with fiber and protein to keep you full and energized in the morning.

No ratings yet

Print Review Save

Pin Save in Email

Prep Time: 3

Cook Time: 5

Total Time: 8

Course: Breakfast

Cuisine: American

Servings: 1 Serving

Calories: 414.2 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ ½ cup Rice Flakes
▢ 1 tablespoon Chia Seeds - (note 2)
▢ 1 tablespoon Maple Syrup - (note 3)
▢ ¾ cup Almond Milk - (note 4)
▢ 2 teaspoons Peanut Butter - (note 5)

Optional

▢ 1 scoop Vanilla Pea Protein Powder - Note: if you use protein powder, increase the milk to 1-1 1/4 cup

Instructions

Stove Instructions

In a saucepan, add all the ingredients. Whisk to combine and dissolve all the protein powder into the milk.
Bring over medium-high heat, stir with a rubber spatula, and cook for 5 minutes or until thick and creamy.

Microwave Instructions

In a microwave-safe bowl, add rice flakes, chia seeds, and protein powder if used, Stir with a fork until evenly combined.
Add milk, maple syrup, and peanut butter and stir to combine.
Microwave for 1 minute at 1000W, stir, and return for 30 seconds, stir, and set aside until it has thickened. If it's still too runny, microwave for an extra 30 seconds. If too thick, stir in a bit more milk.
Serve with a drizzle maple syrup, fresh or frozen berries.

Notes

Note 1: Chia seeds add fiber and firm up the porridge. You can swap it for a flaxseed meal or leave it out, but if you remove the seeds, the porridge is less firm and the texture is more runny.

Note 2: Any liquid sweetener works including agave syrup or coconut nectar.

Note 3: Any milk works like soy milk, coconut milk, or regular milk if you like using dairy in your kitchen.

Note 4: Almond butter works as well or sunflower seed butter for a nut-free option.

Storage: Don’t meal prep the cooked porridge or it firms up like a cake. Instead, you can soak all the ingredients overnight in the fridge in an airtight container and eat it cold the next day without cooking. It will be like overnight oats but made of rice. Or cook the next day following the instructions above.

Pin Recipe

Nutrition

Gluten-Free Porridge (No Oats, 27g Protein)