Autumn Paleo Porridge

I love a nice warm bowl o' oats for my brekkie in the Fall. Oats make for a satisfying and cheap breakfast while doing great things for your heart and digestive health. Some people can't or choose not to eat grains as perhaps they have an autoimmune disease, or they're following a Candida diet or Paleo / Primal eating approach. For my grain-free folks - guess what? Grain free doesn't have to mean porridge-free! By swapping out the oats for apple and coconut, you can achieve a porridge-like consistency. I wanted to give this bowl an Autumn spin so I added in butternut squash puree, ginger and some turmeric for all it's immune-boosting and anti-inflammatory goodness. The result is a rich, creamy, satisfying, grain-free, Paleo porridge that should definitely make it on your breakfast rotation this season.

Autumn Paleo Porridge

Serves 2


  • 1 cup shredded coconut
  • 1 apple, cored and chopped
  • 1 tablespoon freshly ginger, grated
  • 1 teaspoon fresh turmeric, grated
  • 3/4 cup butternut squash puree
  • 1 cup coconut milk
  • pinch of cardamom
  • pinch of salt
  • freshly cracked black pepper
  • granola, nuts, or seeds for garnish (optional)


  1. Combine the first 8 ingredients in a food processor. Pulse until the apple and ginger are incorporated and the mixture is the texture of oatmeal.
  2. If you want your porridge warm, transfer to a saucepan on the stovetop and heat on medium-low. If you would rather eat it at room temperature, proceed directly to step 3.
  3. Transfer to bowls and top with a few cracks of black pepper. This sounds odd, but you won't taste it and the black pepper increases the intestinal absorption of the turmeric. Garnish the bowl with granola, chopped nuts and seeds if desired.