Oh, my tummy-warming breakfast! This Chai Spiced Norridge (or N’oatmeal) will have you starting your day right, for sure!
100% AIP-friendly and with no weird ingredients, and so easy to whip up. It’s free of added sugar but is sweet enough for the most ardent sweet-toothed breakfast eater (It passed the David taste-test!).
It’s pretty bloody fabulous, I think.
“My perfect morning is spent drinking coffee, eating porridge and reading the paper.” – Anton du Beke
I’m just a little bit happy with this latest addition to my brekkie repertoire. Especially as Sydney is finally having a cold snap (you lot up in the northern hemisphere may just have to bookmark this baby if you’re not loving the idea of a hot brekkie at the moment!)
Breakfast on AIP is inevitably a bit of a minefield when you’re starting out.
You have to get your head around all those staple brekkie foods like eggs and oats and cereal and toast no longer being on the menu.
It takes a bit of getting used to. And, if you’re anything like me – you want a breakfast that is easy to prepare. It’s why I’m such a fan of the no-recipe breakfast hash.
But what happens when you want a change from hash?
When I was a girl growing up in New Zealand, my Dad used to make us ‘turn your plate upside down porridge’ in the wintertime. It was seriously thick. No watery porridge for Dad. This stuff lined your tummy like you wouldn’t believe. He’d serve it with brown sugar and cream, and a glass of freshly squeezed grapefruit juice made from the old grapefruit tree in the garden. Breakfast of champions!
Just talking about Dad’s porridge is making me all nostalgic…
These days, even after all this time living an AIP way of life, I can’t eat oats. Not even certified gluten-free oats. Oats and me – we have parted ways.
But that doesn’t stop me from wanting a hot, tummy-warming breakfast. Enter my Chai Spiced Norridge!
This chai spiced norridge creation was a happy experiment. Sometimes that’s how kitchen alchemy works and this baby came together so beautifully with ingredients I had to hand – it’s almost as it was meant to be.
And do you know what else? As well as already having the ingredients in my fridge and pantry, to make this you will only need one pot and a potato masher!
No fancy ingredients or kitchen equipment required.
The addition of spices and natural sweetness from sweet potato and apples means that you can eat this chai-spiced norridge as is, or…
Garnish your norridge with whatever tickles your fancy…
Some ideas for topping your norridge:
- sliced fresh fruit or berries
- coconut flakes
- a little lemon or orange zest
- yogurt (coconut for elimination phase)
- a generous spoon of nut butter (AIP Reintro’)
- Some of my AWESOME Nut-Free Granola Crunch
- a drizzle of maple syrup or honey
- 500g kumara (orange sweet potato)
- 2 apples
- ¾ cup water
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cloves
- ¼ cup coconut flour
- ¾ cup shredded or desiccated coconut
- 1 cup of coconut milk
- Pinch of salt
- Peel and roughly chop kumara (orange sweet potato) and apples. Combine with water, ginger, cinnamon, vanilla and cloves in a medium-size saucepan. Pop on the lid. Bring to a slow boil and reduce heat to a low simmer. Cook until soft, about 15-20 minutes.
- Using a potato masher or stick blender, mash until smooth.
- Add coconut flour, shredded coconut, coconut milk and salt. Bring to a simmer, stirring constantly, until the norridge is thickened to your liking.
- Spoon into serving bowls and garnish with toppings of your choice.
**If you want an extra hit of nutrient density, substitute water with chicken bone broth
E N J O Y !
If you’d like some more breakfast inspiration, check out more of my brekkie recipes here.