Carrot Cake Breakfast Cereal (AIP, Paleo, SCD)

Carrot Cake Breakfast Cereal (AIP, Paleo, SCD)

Breakfast: A High Stakes Meal

According to Leigh Hunt (who, by the way, was a dear friend to my first literary love, John Keats – yes, I’ve got a thing for dead poets), there’s a lot at stake with breakfast: “Breakfast is a forecast for the whole day: Spoil that and all is spoiled.” Got it, Mr. Hunt – start as we mean to go, which is always splendidly, of course.

Start Splendidly

Carrot Cake Breakfast Cereal AlternateSo to get your mornings off to a splendid start, I’m sharing this delightful Carrot Cake Breakfast Cereal. Inspired by the flavour profile we know so well, this recipe delivers comfort in the way of a soothing bowl of gluten-, grain-, and dairy-free oatmeal-like scrumptiousness; and because it relies on a foundation of squash and carrot, it also delivers a good dose of veggies at that all-important Meal No. 1. Three cheers for that kind of nourishment!

The forecast for a day that begins with a serving of this Carrot Cake Breakfast Cereal alongside a portion of protein will be splendid and nourishing indeed.

5.0 from 7 reviews
Carrot Cake Breakfast Cereal (AIP, Paleo, SCD)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 2 c spaghetti squash, cooked
  • 1 medium carrot, finely grated (about ½ c)
  • ½ c apple cider (a.k.a. unfiltered apple juice, NOT apple cider vinegar because that would be gross!)
  • ¼ cup full fat coconut milk
  • 1 tsp vanilla (omit if following strict AIP; alternatively some have used alcohol-free vanilla)
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • 2 tbsp. raisins
  • Optional: shredded carrot and chopped nuts as toppings (Do not add nuts if following elimination-stage AIP.)
Instructions
  1. Combine all ingredients except raisins and chopped nuts in a saucepan and bring to a gentle simmer. Allow to simmer for 5-7 minutes until thickened. Using a hand-held blender process a couple of times to achieve an oatmeal- or porridge-like texture. Add raisins and simmer for another 1-2 minutes.
  2. Remove from heat and serve garnished with optional toppings and an additional drizzle of coconut milk.
 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 42 comments for this article
  1. Whisper at 2:47 am

    I’ve made a variation of this and LOVED it. Can’t wait to make it this way with the carrots and raisins! 🙂 how does this freeze? I do most of my cooking on the weekends – will this hold up well? Maybe less cooking liquid?

    • Martine Partridge Author at 1:43 am

      Hi there! The options are endless when it comes to spaghetti squash, aren’t they? 🙂 I would go right ahead and freeze without the coconut milk. I’m always a little nervous to freeze recipes that contain coconut milk, so I would make this with everything except the coconut milk, and then add that in once I’ve defrosted it. 🙂

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  5. KD at 4:51 pm

    Made this today since I was roasting a spaghetti squash anyway… wow is it fantastic! I used apple juice instead of cider since I didn’t have any on hand, left out the nuts and raisins, used ceylon cinnamon, and threw in a table spoon of ghee. I also put mine in the food processor since I don’t have a hand-held, it’s more like cream of wheat I used to eat as a kid, I can’t get over how good it tastes! I’m so used to eating savory breakfasts now, it almost feels like eating dessert! Sometime I will try this with chicken broth and some savory spices like rosemary and garlic, for dinner 🙂

    • Martine Partridge Author at 5:11 pm

      Hi, KD. So glad you’re enjoying this recipe too. 🙂 And Ceylon cinnamon is so good (I’m currently about half way through my small bottle.) I love your idea for a savoury version. Let me know how that goes!

  6. Megan Peter at 3:44 pm

    Hi, I make a very similar breakfast type porridge but switch between pumpkin and butternut squash instead of the spaghetti squash. No vanilla, no nuts, no apple cider (but interesting idea!) – I add in coconut for texture and tumeric to squeak in a bit more to help reduce inflammation (taste isn’t affected).

    • Martine Partridge Author at 12:05 am

      Hi, Megan. Great idea! I especially love the addition of turmeric for boosting the anti-inflammatory aspect. I also add coconut to the other hot breakfast cereals I have on the blog. It certainly adds a nice texture. 🙂

  7. Janette at 4:33 am

    I made this tonight and wow it was tart! It’s good but I think I need to tweak it a little I use Braggs Apple Cider vinegar, maybe mine was a little on the more aged or fermented side? It’s tasty!

    • Martine Partridge Author at 3:24 pm

      Hi, Janette. This recipe calls for apple cider, not apple cider vinegar. Yikes! I’m sure that made the cereal very tart and acidic indeed. I’m glad you still enjoyed it, but I know you’ll enjoy it much more with the apple cider. 🙂 (I’ll go in and make a note on the recipe now to avoid further confusion.)

    • Martine Partridge Author at 3:53 pm

      No worries. Haha! I promise I’m not recommending putting 1/2 c of hard cider into this breakfast cereal. 😉 Apple cider is unfiltered apple juice (looks a little cloudy unlike the clear, filtered typical apple juice for purchase). I find mine at a local health food store. 🙂

  8. Christine at 8:58 am

    Thank you! Hard to find spaghetti squash in France, but I had a sweet potato and apple on hand, so used those along w carrot. Added shredded coconut, banana, turmeric and fresh ginger… The possibilities are endless! Look forward to trying the original w some kind of squash.

  9. Katie at 8:59 pm

    Martine,
    This is so good! A great way to wake up in the Fall. I appreciate all your creativity and hard work. I’m using AIP to help recover from Lyme disease and your recipes help me feel like a semi-normal person some of the time. I am grateful.

  10. TT at 11:16 pm

    I used applesauce instead of apple juice, because that’s what I had in the pantry. I also added some almond butter (not AIP) and a pinch of pink salt. Soooo delicious! Thank you for the recipe!!

    • Martine Partridge Author at 2:54 pm

      The applesauce is a great substitution, and the almond butter sounds like a wonderful creamy addition — nice bit of protein too! I’ll have to try that sometime. Thanks so much for the feedback. 🙂

  11. Karen at 4:35 pm

    I’m exited to try this recipe! Can this be made up the night before and heated up the next morning? Also perhaps making up several batches for a few days ahead of time?

    • Martine Partridge Author at 7:04 pm

      Hi, Karen. So glad you’re looking forward to trying this recipe — it’s definitely one of the top-ten faves with readers. 🙂 I keep mine in the fridge for up to a few days, and it’s just fine. Enjoy!

  12. Vanja at 3:09 am

    thank you for posting this recipe, it is really yummy. I’ve been eating it for breakfast for the past 4 days and can’t wait to have it tomorrow too.

    • Martine Partridge Author at 8:03 pm

      Hi, Bonnie. Providing you are not following the elimination phase of AIP, you certainly could swap out the coconut milk for the almond milk. I’m thinking the only change is that the breakfast cereal may not be quite as “creamy.” 🙂

    • Martine Partridge Author at 4:17 pm

      Hi, Rowena. I’m so pleased you are enjoying this recipe and that it has hit the spot for you in terms of missing porridge. 🙂 Thanks for stopping by the blog to let me know. I always appreciate hearing back from readers!

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