Print
Pumpkin Coconut Breakfast Porridge

Pumpkin Spice Coconut Breakfast Porridge


  • Author: Cassie Johnston
  • Cook Time: 20 min
  • Total Time: 20 min
  • Yield: 4
  • Category: Breakfast

Description

This Pumpkin Spice Coconut Breakfast Porridge meets all the requirements of the AIP diet, but is so delicious, you won’t feel like you’re missing out on anything!


Ingredients

  • 1 14-ounce can pumpkin puree (about 1 1/2 cups worth)
  • 1 ripe banana, mashed
  • 1/4 cup coconut flour
  • 2/3 cup shredded unsweetened coconut
  • 2/3 cup water
  • 1 cup full fat coconut milk (this is my favorite brand)
  • Pinch of salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • Blueberries, coconut flakes, maple syrup, and/or coconut milk, for serving

Instructions

  1. Combine the pumpkin puree, banana, coconut flour, shredded coconut, water, coconut milk, salt, cinnamon, ginger, and cloves in a medium size saucepan over low heat.
  2. Bring to a simmer, stirring constantly, until the mixture is thickened to the consistency of oatmeal.
  3. Spoon into serving bowls and top with blueberries, coconut flakes, maple syrup, coconut milk—whatever makes you happy!

Notes

  • If you aren’t eating AIP, add 1/4 teaspoon of ground nutmeg to really round out the pumpkin spice flavor.
  • This is very lightly sweetened on it’s own—it really shines topped with some hot maple syrup!
  • Coconut porridge tends to go from too-thin to too-thick in a heartbeat, so if you need to thin it out, just add a touch more water.
  • If you’re in the AIP reintroduction phase, this is really good with a little puddle of ghee on top.
  • This is a GREAT meal prep recipe—think of it like overnight oats, but without the oats! Double or triple the recipe, store in wide-mouth pint glass jars with plastic caps, and then grab-and-go before work or school. You can eat it cold or nuke it for a few minutes.
Skip to toolbar