Warm Porridge with Lemon and Berries

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Warm Porridge with Lemon and Berries | Autoimmune-Paleo.com

As much as I enjoy eating my first meal of the day sautéed from a favorite skillet, I also love to be satiated by a serving of comforting porridge. I don’t care if the weather has warmed up, I still often want my morning fuel from a bowl, but although I’ll crave something a little lighter, it still needs to see me through ’till my next meal. Oh and I don’t want it piping hot either — have you ever noticed how you can appreciate flavors more if they are just warm or at room temperature, even?

You would never know that there is a generous serving of cauliflower in this bowl, but with its abundance of essential vitamins and minerals, plenty of brain boosting and detoxifying capabilities, not to mention anti-inflammatory goodness, this porridge certainly makes for a healthy and satisfyingly tasty start. We are often told to breakfast like a king so here’s your chance. There’s no reason why you can’t jazz up your morning porridge and make it not only a feast for the taste buds, but for the eyes as well.

Warm Porridge with Lemon and Berries | Autoimmune-Paleo.com
4.9 from 7 reviews
Warm Porridge with Lemon and Berries
Prep time
Cook time
Total time
Serves: 4 servings
  1. Cut the cauliflower into florets and put them into your food processor with the ‘S’ blade, not forgetting the stalks.
  2. Pulse about 8-10 times until the cauli is the same consistency as large grains of rice (you may need to do this in two batches). Pulsing puts you in control; if you simply press the 'on' button you risk ending up with purée!
  3. Transfer the riced cauliflower to a large pan, add the remaining porridge ingredients and stir to combine everything.
  4. Bring up to a simmer, cover with a lid, and cook for about 25-30 minutes until the cauli is tender and the porridge nice and creamy.
  6. While the porridge is cooling, whip the coconut cream. Start by removing your chilled coconut milk from the fridge, turning it upside down and opening it up with a can opener.
  7. Pour the thin coconut water into a jar and keep for another purpose, such as in smoothies.
  8. Scoop out the cream and beat with a balloon whisk until soft peaks form, then transfer to a small container until needed.
*Put a can of coconut milk in the fridge at least the night before you want to make whipped cream.

I prefer to eat this just warm, when the flavors are more prominent, served with any (or all) of the above options, or whatever I have to hand that particular day.

You can make this recipe a couple of days ahead of time, or even freeze, if you like. You only need add a little extra coconut milk to gently warm it through and then be on your way out of the door.

About Kate Jay

Kate Jay, NTP, RWP, CGP and AIP Certified Coach, has been blogging at Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA. She set up her AIP food blog as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


  • TSL says

    TOTALLY checking this puppy out! I miss porridge and it is getting very nippily down in this neck of the woods! Thanks Kate, Angie and Mickey!

  • Christine says

    This looks wonderful. I’ve missed porridge so much, and haven’t found anything I like as a substitution yet.

    Do you know how this fares with leftovers? I’m the only one in my family who would eat this. And even if I half the recipe, there will still be more than I can eat in one setting.

    Have you tried refrigerating leftovers?

  • petal says

    Do you think this might work with tigernut milk, or might it be too thin/too sweet? I keep suspecting that coconut milk isn’t really agreeing with me but wanted to try out your recipe…

    • Hi Petal, I have to be honest I’ve never tried tigernut milk but I have read it is thinner than coconut milk. I think you should give it a try but I would be tempted to add a little more coconut butter or shredded coconut to compensate for the lack of richness. I’d appreciate the feedback if you give it a go. 🙂

  • Hilde says

    I’d love a porridge recipe (and a granola recipe) that completely excludes coconut everything. The only coconut product I tolerate is coconut oil. If you come up with one, please notify me!

    Oh, did I mention nut free as well?


    • Mickey Trescott says

      You should be able to use spaghetti squash to make a nice coconut-free porridge!

    • Jessica says

      Hilde-I feel your pain. Hopefully you were able to find something that works!

  • Stacey says

    Just made a small batch to see if I would like it, and as soon as I was done scraping the bottom of the bowl I started cooking a full batch for the rest of the week! I replaced the lemon with cinnamon and it gave me that ‘comfort food’ feeling. Thank you for a new staple!

  • […] Warm Porridge with Lemon and Berries – Autoimmune Paleo […]

  • Melissa says

    Made it and loved it. I didn’t have all the different coconut ingredients on hand so I used 1.5 cans of whole coconut milk and a table spoon of raw honey. I added the lemon peel late… Totally forgot about it but it still came out good. I ate it for about 4 days with mixed berries I cooked on the stove and sausage or bacon. It really did fill the void of grits for me.

    • Kate Jay says

      Great to hear you enjoyed it Melissa, thank you 🙂

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  • Katherine says

    Quite tasty and satisfying! However after a few days of eating this for breakfast, my stomach could not tolerate the cauliflower and I ended up with GI issues and my blood sugar elevated (type 1 diabetic). Could it be intolerance to cauliflower? I usually do well with coconut, so I don’t think it’s that. Any other porridge recipes that are low-carb, AIP? Thanks!

  • Jennie says

    I cannot seem to find coconut milk that is AIP friendly. Any suggestions? Making my own is a pain because I don’t go through it fast enough. I’d rather have small cans.

  • C says

    This is delicious! Mysteriously tasted like oatmeal… 🙂

  • Serena says

    I am new to the AIP protocol, I have been gluten intolerant for 3 years now, I have DISH, osteoarthritis, scolios, adrenal fatigue. Because of some ongoing symtoms and inflammation, my sister suggested i try going through the AIP protocol. Your porridges look amazing, the problem is I am also intolerant to Coconuts and bananas. Do you have a substitute suggestion for all the coconut?
    Thank you

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  • Green Press says

    We were looking for a great warm porridge recipe. Going to bookmark this page and save for winter. Thanks for sharing!

  • Susan G. says

    Made this for my son (11) and myself today. We both agreed it was delicious! The lemon peel gave it such a nice touch. Thank you. (Mind you, my son has been Whole30 the past three months I’ve been doing AIP, so his tastebuds have changed too.)

  • […] Hmm… a breakfast that’s easy to make, is full of nutrients, and tastes amazing? You can find the recipe for Warm Porridge with lemon and berries here. […]

  • Sherrie says

    I just made this! The consistency reminded me of cream of wheat or grits. I did have to add a little bit of maple syrup for my taste as it wasn’t sweet enough. I’m going to freeze the remainder and pull it out as I want some for breakfast. I’m hoping my stomach can tolerate it – no gallbladder and sometimes coconut bothers me. Thanks for the recipe!

  • Carmen says

    This is my favorite breakfast. I didn’t really like cauliflower much before AIP but this recipe changed my mind. It’s delicious. I have to batch it or I would eat it all at one sitting. The lemon zest makes it. Thanks! I’m having trouble clicking the 5th star but this 5-star for sure.

  • […] can be pricey and subsequently a  bit of a splurge. Compliments of Pinterest, I found a recipe for No’tmeal using coconut milk, coconut flour and cauliflower. While the concept seemed strange, I decided to […]

  • Lady Montagu says

    Hello, I am new to AIP, too. I was wondering whether you could give more detailed measurements for the amount of cauliflower used? How many cups/grams go into this recipe? Many thanks!

  • Snow White says

    This is so good I’m literally typing this while I eat it! I made my first batch this morning, the first of what I’m sure will be many. It’s warm, comforting, and you really can’t taste the cauliflower. Do not, whatever you do, leave out or reduce the amount of lemon zest. As another reviewer mentioned, it really makes it.

    I made a couple of modifications by adding vanilla bean and thickening it at the end with an arrowroot slurry. I like my porridge thick and stodgy 🙂 Next time I think I might try toasting the shredded coconut before summer it all together.

  • Tanzi Watson says

    I made this for breakfast, as I don’t like too much animal protein first thing. I am not a massive cauliflower fan, but this was sooo yummy. I added a 1/2 tsp of cinnamon and some chopped up dried apple when cooking, and chopped fresh strawberries on top of the coconut cream. I also had some ‘chocolate’ carob sauce left over from making Micky’s Macaroons yesterday, so I drizzled this on top for a finish. Such a warming and tasting treat for breakfast. Thank you so much for the inspiration, this website has been amazing since I started AIP. BIG FAN.

  • Jill Logan says

    Wondering how to convert this if I am using frozen organic cauliflower rice? I’m not sure how much a large cauliflower head yields. I read online that a medium one yields about a pound. Maybe I could do one pound and a quarter. No idea. You can tell I don’t cook much! Pressed for time, always, and I haven’t bought a head since they started selling it already riced!

  • […] AIP Warm Porridge with Lemon and Berries (from Autoimmune Wellness) […]

  • It looks so delicious and mouth watering.
    It could be a great and healthy desert .
    I loved your recipe.
    Thank you so much for sharing . !!
    I am going to try it very soon .
    Keep Blogging !!!

  • […] Perfect for fall and winter, this warm porridge is totally divine for breakfast. Add a dash of lemon and berry, and you have a generous serving that will keep your body motor running smoothly. See recipe here. […]

  • Nina says

    Has anyone tried making this in an instant pot? Curious what the cooking times would be.

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