Banana Almond Paleo Porridge
Paleo, Gluten-Free, Grain-Free & Refined Sugar-Free.
Ingredients
- 1 Spaghetti Squash
- 1 mashed banana
- ¼ cup almond butter
- ¼ cup hemp seeds
- ¼ cup flaked coconut
- 1 cup nut milk
- 1 tsp vanilla extract
Optional
- fresh berries
- bee pollen
- chia seeds
- collagen peptides
I like to cook my spaghetti squash the night before so that it is ready to go in the morning. Also, feel free to half the recipe and use the other half of the squash for another recipe!
Directions
- Preheat oven to 350 degrees
- Cut spaghetti squash in half horizontally and scoop out seeds.
- Place squash sides face down in a baking pan. Fill the bottom of the pan with a thin layer of water
- Bake for about 1 hour or until the inside of the squash is soft.
- Scoop the insides of the squash into a medium sized bowl.
- Add banana, almond butter, hemp seeds, and coconut to the bowl. Mix well.
- Add nut milk and vanilla extract. Mix until combined.
- In a medium saucepan heat mixture until warm (desired heat).
- Transfer porridge to a blender and pulse a few times to break up any long strands of squash.
- Mix in collagen peptides into individual servings fro added protein if desired.
- Top with berries, bee pollen, chia seeds and any other toppings your heart desires!
- Add extra nut milk for a thinner porridge.
- Steps 8 and 9 can be swapped.
