AIP Apple Cinnamon Breakfast Porridge {GAPS, Paleo}

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If you’ve been around Eat Beautiful for a while, you may know that our house has a few food intolerances. Finding treats we can all eat is challenging. Youngest is intolerant to eggs. Oldest is intolerant to dairy. Middle guy can’t have sugar, although none of us do. This AIP Breakfast Cereal tastes awesome, even to hubby who can eat anything; and all the kids can have it! Woot. But yep, these kinds of recipes are hard to come by. AIP says it all: grain-free, dairy-free, egg-free, refined-sugar-free, even nut and seed-free! And yes, delicious! (For those of you who can eat nuts and seeds, this is a great way to add variety to your diet. Nuts in moderation.)

Although we could belabor how hard it is to eat, we just focus on what we can have and the rest is… yummy!

The secret, magic ingredient in this porridge is spaghetti squash, the veggie with which I am the most enamored this fall. I’ve seen a few other porridge recipes that use it; so I made my own. (I rarely follow other people’s recipes mostly because I can’t be bothered. I just start cooking.)

The first time I made the recipe, the kids were thrilled. Hubby loved it. I would have been happy to tweak it; but everyone said it was perfect. Youngest kiddo asked to have it on his birthday! (which isn’t until April, btw) as long as he could have ice cream also, lol.

So enjoy this nutrient dense porridge, full of vegetable goodness. Add a sausage on the side for extra protein. The gelatin in the porridge is great for your gut; and its amino acids are rendered more effective when eaten with a source of meat.

This AIP Breakfast Cereal tastes awesome, even to hubby who can eat anything; and all the kids can have it! Woot. But yep, these kinds of recipes are hard to come by. AIP says it all: grain-free, dairy-free, egg-free, refined-sugar-free! And yet, delicious!


5 from 1 vote
AIP Apple-Cinnamon Breakfast Porridge
Prep Time
20 mins
Total Time
20 mins
Servings: 4 servings
Author: Megan
  • 1/2 of a whole spaghetti squash already baked
  • 2-1/2 cups filtered water
  • 1 cup finely shredded dried coconut
  • 1/4 cup sustainably-sourced gelatin, Vital Proteins or Great Lakes brands
  • 1 medium-large apple peel and de-seed; but save the peel
  • 1 tsp. cinnamon
  • 1/16 tsp. stevia, depending on the brand/variety or 5-8 drops liquid stevia, to taste (optional)
  • raw honey to taste (garnish)
  1. Place water, dried coconut, about 1/3 of whole apple, and the apple peel into a high powered blender. Puree on high for 50 seconds. Add gelatin, cinnamon and optional stevia and blend again briefly, about 10 seconds.
  2. Dice remaining raw apple into small cubes. Set aside. Using a spoon scoop out the flesh from cooked squash. Cut "spaghetti" into short lengths.
  3. Place puree into medium size saucepan. Add spaghetti squash and heat gently, stirring. Simmer over low heat for 5 minutes; then allow the porridge to cool slightly, which will thicken it. Or refrigerate it until it's quite thick.
  4. Serve, topped with raw apple and honey.


One other thing I love about this recipe? Homemade coconut milk! You don’t even know you’re making it; but that’s what’s happening when you blend the water, dried coconut and apple. Better than canned milk and soo easy! I love the fiber, too. No need to strain your coconut milk, especially when it’s going into a porridge, where the texture of the fruit will only be a bonus.

Here’s the blender I love and recommend to do this job best! Owning our Paleo cafe, we have many of these blenders; and they hold up to heavy use for years!

More fun porridges and food-allergy-friendly treats? Enjoy my eCookbook! Amazon also just put the softcover version on sale! 🙂 It’s a winner: so many goodies that cater to food intolerances, with a sensitivity toward ingredients that digest well and nourish the body for wellness and healing.

And here’s the grass-fed gelatin that I recommend.

Comments 30

  1. This sounds so yummy! I even have 1/2 of a spaghetti squash in the fridge just waiting for me to make this! I am so stoked that spaghetti squash has such a low starch content too, much lower than other squash. Thank the heavens I can eat some squash and this comforting porridge! xx

  2. I made this this morning and it came out great. As I was preparing it, my daughter and I were like ‘I don’t know’, but it was surprisingly good. Breakfasts are tough because eggs make us sick, cereal is out, as is bread and the like and in the morning, I want quick and easy. This was both, so I am so happy to have found this AND that it was great. Thank you!

    1. YAY!!! Thanks so much for letting me know. I always love hearing back from people AFTER they’ve made a recipe. I’m so happy that it works well for your needs, too. 🙂 Cheers!

  3. Hello, I’m so disappointed..I have no idea what I did wrong; I followed directions to the letter. It looked perfect; thick and smelled great until I put it on the stove and now it is almost water-thin. I put it in the fridge and it’s hardly thickening at all. Any ideas on what went wrong?

  4. Hello, this recipe sounds so good! I do have a question tho’ – is there a sub for the coconut?

    I am unfortunately intolerant to it in all forms – which makes it very difficult in AIP cooking – difficult but not impossible 🙂

    Mu question. Is the coconut used for the fat or the flavor? I can sub for the fat – and the flavor, well, I won’t need to use it. Thank you 🙂

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