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Apple Cinnamon Paleo Porridge

  • Author: Ingrid DeHart
  • Total Time: 13 minutes
  • Yield: 2 servings 1x


This is a creative, grain-free spin on traditional porridge that’s full of vegetables, fruit, protein, fiber and healthy fat.


  • 1 tablespoon coconut oil or ghee
  • 1 1/2 cups apple, peeled and cut into ½ inch pieces, (1 large  or 2 small)
  • 1 cup cauliflower rice
  • 1/81/4 teaspoon Celtic sea salt
  • 1 tablespoon chia seeds (leave out for AIP)
  • 1 cup unsweetened hemp milk, almond milk, cashew milk or drinkable coconut milk (plus more for serving). See notes above for links to different brands and homemade recipes.
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup chopped medjool dates or raisins
  • 1 1/2 teaspoons cinnamon

Optional Toppings

  • Bananas
  • Cacao nibs
  • Strawberries or blueberries
  • Additional diary free milk
  • Paleo/vegan friendly yogurt, like coconut or almond.
  • Chopped nuts
  • Coconut butter or unsweetened almond butter


  1. Heat a medium sauté pan over med-low heat and add the oil.
  2. Add apples and cauliflower, sprinkle with salt, stir, and cook for about 1-2 minutes, stirring occasionally, until apples and cauliflower begin to soften.
  3. Add chia seeds and stir.
  4. Add the diary free milk, shredded coconut, dates and cinnamon, stir.
  5. Raise the heat and bring to a simmer, while stirring. Cover and cook another 3-4 minutes until the apples and cauliflower are soft and the liquid has thickened. Add more milk if it starts to get too thick.
  6. Serve hot with optional toppings.
  7. Store covered in the refrigerator for 2-3 days, heat prior to serving and then add toppings. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: Breakfast
  • Cuisine: Vegan, Paleo, Gluten-Free, Whole30, AIP, Nut-Free

Keywords: paleo breakfast, grain free porridge, grain free breakfast porridge