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looking down on brightly lighted bowl of breakfast porridge

Paleo & AIP Apple Breakfast Porridge (with spaghetti squash!) {GF, GAPS}

Paleo & AIP Apple Breakfast Porridge (with spaghetti squash!) is a comfort food porridge that's grain-free, utterly satisfying and delicious. Here's a breakfast to make on repeat for adults and kids — especially each fall thru spring when spaghetti squash are in season. Also Gluten-free and GAPS-friendly.
Course Breakfast, Side Dish, Snack
Cuisine American
Keyword aip, apple, gaps diet, gluten-free, paleo, porridge, spaghetti squash
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 122kcal
Author Megan
Cost $3


  • high-powered blender
  • saucepan


  • 1/2 of a whole spaghetti squash already baked, about 4 cups (See recipe notes for how to bake spaghetti squash.)
  • 2-1/2 cups filtered water (Use just 2 cups of water if you want the porridge thicker.)
  • 1 cup coconut finely shredded, dried
  • 1/4 cup gelatin
  • 1 medium-large apple : peel and de-seed, but save the peel
  • 1 teaspoon cinnamon
  • Optional (not AIP): 1/32 teaspoon stevia, depending on the brand/variety or 5-8 drops liquid stevia, to taste
  • raw honey to taste (garnish) or pure maple syrup (not GAPS)


  • Place water, dried coconut, about 1/3 of whole apple and all of the apple peel into a high powered blender. Purée on high for 50 seconds. Add gelatin, cinnamon and optional stevia (not AIP) 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 very short lengths (the shorter the better).
  • Place purée into medium size saucepan. Add spaghetti squash and heat gently, stirring. Simmer over low heat for 5 minutes. Stir in the diced apple pieces (or reserve some if you wish to top the porridge). Allow the porridge to cool slightly, which will thicken it. Or refrigerate it until it's quite thick.
  • Serve, topped with any remaining raw apple pieces and honey. You may also garnish with toasted dried coconut, raisins, fresh raspberries, coconut cream etc.


How to bake a spaghetti squash

The easiest way to bake a spaghetti squash is simply to put the whole thing in the oven on a cookie sheet:
  • Preheat the oven to 375 degrees Fahrenheit. Wash the outside of the squash.
  • Place on a cookie sheet, piercing skin of spaghetti squash in a few places with a paring knife.
  • Bake until tender but not mushy inside, about 60 minutes.
  • Remove from the oven. Cut off stem, cut squash in half, and scoop out the seeds. Check the tenderness of the squash by using a fork to see how easily it separates into noodles. If the squash is small, it may already be done.
  • Otherwise, rub coconut or avocado oil over the flesh, return it to the baking sheet with the flesh side facing down, and bake about 20 additional minutes until the flesh has cooked through and browned on the edges. Spaghetti squash is fully cooked when the noodles separate effortlessly with a fork.


Calories: 122kcal | Carbohydrates: 15g | Protein: 13g | Fat: 7g | Saturated Fat: 6g | Sodium: 36mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg