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)


  • 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.
  • Dice remaining raw apple into small cubes. Set aside. Using a spoon scoop out the flesh from cooked squash. Cut "spaghetti" into short lengths.
  • 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.
  • Serve, topped with raw apple and honey.