Grain-Free Porridge

Want something deliciously satisfying and cozy for breakfast? Or maybe you are tired of eggs? Well grain-free porridge made out of spaghetti squash is going to be your favorite new reason to get out of bed in the mornings. I've been waking up with a heavy heart lately as I navigate a painful heartbreak; one thing that has helped immensly is making breakfast a whole experience. It helps me to pull me out of bed, use my creativity first thing in the morning and nourishes my body properly for a day of working through some pretty intense emotions. With the warm weather in Portland, I've been opting for cooler no cook breakfasts like chicken liver pâté with raw veggies or smoked salmon salad. This grain-free porridge has also been an easy and comforting breakfast that you can made ahead of time and reheat. It's also very customizable and you should totally feel free to make it your own. Just a note that I intentionally made this recipe very low-sugar as I am essentially sugar-free at the moment (for the most part, fruit included except for berries + green apples) but you can totally sweeten this up with maple syrup or raw honey—I think the green apple does just the trick though!

Grain-Free Porridge


  • 2 cups pre-cooked spaghetti squash, cooked
  • 1 cup + 1/3 cup green apple, cut into small slivers
  • 1 cup coconut milk
  • 2 tabelspoons shredded coconut
  • 2 pinches of salt
  • 1 teaspoon vanilla
  • 1.25 teaspoon cinnamon
  • .25 teaspoon powdered ginger
  • optional: vanilla powder, collagen, 3-4 drops stevia, honey, maple syrup, etc. etc.
  • toppings: blueberries, coconut cream, lavender, hemp seeds, etc.


  1. Start by cooking spaghetti squash in oven at 400F for 30 minutes or until cooked through. Cut it in half, let it cool and then use a fork to shred the squash flesh into long strands.
  2. Combine cooked and shredded spaghetti squash, coconut milk and 1 cup slivered apple into a small pot and heat to combine. Bring to a simmer than reduce to low until apples are warm and soft.
  3. Blend briefly with an immersion blender (approx. 4-6 pulses) just to break the spaghetti squash fibers up a bit. You want it to resemble the texture of a traditional porridge.
  4. Add the rest of the ingredients: 1/3 cup green apple, shredded coconut, salt, vanilla, cinnamon, powdered ginger and any sweetener/extra additions you'd like to add. Combine gently with a spoon.
  5. Serve in pretty bowls and top with coconut cream, blueberries, lavender or whatever else your heart desires. Enjoy!