Meyer Lemon Baked Porridge
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I’m happy to share this recipe for Meyer Lemon Baked Porridge with you, it’s a delicious warm breakfast option to add alongside some protein and good fats. It’s one of my favorites for sure!
Full credit for this recipe goes to Dr. Amy Myers, who originally posted it on her website. Unfortunately, after a major website update, many of her wonderful recipes, including this gem, are no longer available there. I hope she won’t mind me sharing her yummy creation here to keep its magic alive for all of us to enjoy.
This AIP-friendly porridge is creamy, zesty, and naturally sweetened with bananas, making it a nourishing and comforting way to start your day. It’s perfect for anyone following the Autoimmune Protocol or simply looking for a wholesome, grain-free breakfast option.
Meyer Lemon Baked Porridge
Ingredients
- 1 cup additive-free coconut cream
- 1/2 cup flaked unsweetened coconut
- Zest of 1 Meyer lemon (or regular lemon if Meyer is unavailable)
- 2 Tbsp Meyer lemon juice
- 2 ripe bananas, mashed
- 4 Tbsp coconut flour
- 1/8 tsp sea salt
- 1/8 tsp ground ginger (or grated fresh ginger root)
- 1/4 tsp baking soda
- 1 Tbsp coconut oil (for greasing the dish or mixing in)
- 1/4 cup shredded unsweetened coconut (for topping)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish (or a similar-sized oven-safe dish) with the 1 Tbsp of coconut oil, or line it with parchment paper for easier cleanup. - Prepare the Wet Ingredients:
In a large mixing bowl, mash the ripe bananas until smooth. Add the coconut cream, lemon zest, and lemon juice. Stir well to combine. - Incorporate the Dry Ingredients:
To the same bowl, add the coconut flour, flaked unsweetened coconut, sea salt, ground ginger, and baking soda. Stir until all ingredients are fully combined and a thick batter forms. (Coconut flour is very absorbent, so the mixture will thicken as it sits.) - Transfer to Baking Dish:
Pour the batter into the greased baking dish and spread it out evenly using a spatula. - Add Topping:
Sprinkle the 1/4 cup of shredded unsweetened coconut evenly over the top of the batter for a crunchy topping. - Bake:
Place the dish in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the porridge is set in the center. (You can test doneness by inserting a toothpick into the center—if it comes out clean, it’s ready.) - Cool and Serve:
Remove the baked porridge from the oven and let it cool for 5–10 minutes before serving. Cut into squares or scoop into bowls. Serve warm, optionally with a drizzle of coconut cream, a sprinkle of extra lemon zest, or fresh fruit.
Notes
Tips for Success:
- Meyer Lemons: Meyer lemons are sweeter and less tart than regular lemons. If using regular lemons, you may want to add 1–2 tsp of honey or maple syrup to balance the tartness, depending on your taste preferences.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving if desired
- Customization: Feel free to add mix-ins like chopped tigernuts, fresh fruit, dried fruit (e.g., raisins or cranberries - just be sure that they're compliant - unsulphured and do not contain added sweeteners or non-compliant oils/preservatives), or a sprinkle of cinnamon for extra flavor.