AIP Apple-Cinnamon Breakfast Porridge

Prep Time 20 minutes
Total Time 20 minutes
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.