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Paleo "Oatmeal" Porridge

This grain-free "oatmeal" porridge is rich, creamy, and satiating. I love to double and triple this recipe for meal prep on the weekends, so I have insta-weekday breakfasts that are delicious and nutrient dense. This porridge doesn't need sweetening, but you could if you wanted to. Top with fresh berries, almond butter, ghee... anything goes!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2


  • 2 cups roasted spaghetti squash
  • 1 cup full-fat coconut milk
  • 1/4 cup finely shredded coconut
  • 1/2 cup collagen peptides
  • 1/2 tsp vanilla extract optional but recommended
  • coconut flour optional for a thicker texture

My Favorite Toppings:

  • ghee or butter
  • almond butter
  • seeds and nuts I especially love hemp seeds here
  • fresh berries or fruit my current favorites are blueberries and raspberries
  • dried fruit
  • cinnamon or ground cardamom
  • maple syrup


  1. In a cold saucepan, combine all ingredients except vanilla and coconut flour. Using an immersion blender, blend until you achieve a nubby texture akin to oatmeal.
  2. Transfer saucepan to stove and simmer over medium heat for 5-8 minutes. Porridge should be slightly thickened.
  3. If you'd like your porridge even thicker, stir in a tablespoon of coconut flour at a time until you reach desired thickness. FYI - Porridge will continue to thicken as it cools.
  4. Take porridge off heat, stir in vanilla and/or stevia (if using), and add any toppings you'd like. Right now, I'm loving blueberries, raspberries, hemp seeds, coconut yogurt and a drizzle of maple syrup.

Recipe Notes

This porridge reheats like a dream, so I meal prep with it all the time. I prefer reheating personal portions on the stove, over medium heat. It takes about 3 minutes to get it to temperature.