I used to love cream of wheat. There was always something very comforting about a hot bowl of cream of wheat with just a touch of honey. Now, I can’t eat cream of wheat, but there are some mornings when I want something warm and cozy. Hence, this recipe. It freezes well so you can make it and portion it out for the rest of the week. Just pull it from the freezer and place it in the fridge the night before you plan to eat it. In the morning, all you have to do is microwave it for about 30 seconds.
Paleo Breakfast Porridge
- 1 Kabocha Squash (I prefer kabocha squash for this recipe, though you can use butternut squash or something else. Butternut squash stays a little too stringy for me, and I like how the kabocha squash whips/mashes fairly smoothly).
- Seasonings to taste: ground cinnamon, ginger, cloves, nutmeg (or a pumpkin pie spice blend)
- Honey (optional)
- Almond or coconut milk (optional)
- Vanilla extract (optional)
- Almond butter (optional)
- About 1-2 cups of water
Preheat oven to 400 degrees F.
Ok, first: Cut your kabocha squash into quarters or eighths.
Now, using a spoon, or your fists (you cave-person you!), scoop out all the seeds and guts.
Once everything’s out, place your squash in a roasting pan (I layer mine with parchment paper for easy cleanup, though this is not necessary). Apply your spices liberally (you may drizzle some honey here if you wish).
Pour your 1-2 cups of water into the dish then cover with foil (so the water helps steam the squash and keeps it from getting too dry).
Bake in your oven for 1 hour.
After an hour, pull them from the oven and allow the squash to cool enough so you can handle them.
Using a spoon, scoop the flesh away from the skin and put it into a mixing bowl.
At this point you can add your almond/coconut milk and/or almond butter to the mixture (I usually use a little almond butter for some body to the mixture, the milk for some creaminess and to get out some of the lumps. Totally optional.) Also, if you want a sweeter mixture, you can add more honey or even more spices.
Mash with a potato masher.
Once you’ve achieve your desired texture and taste, serve immediately or freeze for later use!
Enjoy! Breakfast is done!