Chai Spice & Pear N’Oatmeal (AIP, Paleo, SCD)

Chai Spice & Pear N’Oatmeal (AIP, Paleo, SCD)

Today’s recipe is inspired by all of you lovely readers. Trusty blog stats tell me that you adore the Carrot Cake Breakfast Cereal I posted almost a year ago.

So riffing off one nommy thing to make an equally nommy thing is the name of the game today. This Chai Spice & Pear N’Oatmeal is all kinds of swoony swoons. You’re going to love the combo of warm, fragrant chai spices sweetened entirely naturally by the addition of chopped pear and apple cider.

Oh, yeah. And on that note…just to be clear about these recipes of mine that call for apple cider.

Apple CiderApple cider is basically unfiltered apple juice (see photo for the brand I like), and while indeed some days start out like royal doozies that might make you want to reach for the hard – ahem, alcoholic — apple cider before a respectable hour, I’m not advocating that in this recipe. Nor am I asking you to add in half a cup of apple cider VINEGAR because that would be categorically gross.Alternate

Now that we’ve cleared up that, what are you waiting for?! Get thee to the kitchen to make this wonderful egg-free, grain-free, gluten-free, dairy-free dish. Breakfast, YO.

5.0 from 2 reviews
Chai Spice & Pear N'Oatmeal (AIP, Paleo, SCD)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4 servings
Ingredients
  • 2 c cooked spaghetti squash
  • 2 medium pears peeled, cored, and chopped (about 1.5 c)
  • ½ c apple cider (See note above in post.)
  • ¼ c coconut milk
  • ¾ tsp cinnamon
  • ¼ tsp ginger
  • ⅛ tsp cloves
  • ⅛ tsp mace
  • pinch of sea salt
  • Optional Toppings: chopped dates, chopped pear, shredded coconut
Instructions
  1. Combine all ingredients 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.
  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 8 comments for this article
  1. Pingback: Paleo AIP Recipe Roundtable #130 | Phoenix Helix
  2. Anjella at 11:39 am

    I just made this tonight ready for tomorrow and it smelt so good I had to eat a serving! I had my doubts originally but this is just sooo good. It’ll definitely be a regular breakfast.

  3. Paula at 5:11 am

    What a revelation! Spaghetti squash for breakfast. Who knew! I’ve made this a couple times now with different variations and it’s always delicious. A breakfast game changer. Thanks

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