This Paleo Sweet Potat-Oats Porridge recipe makes the perfect autumn breakfast. Made with only 5 ingredients, it’s warm, comfy and filling. Pretty much all you need I’d say!

I’ve always loved anything porridge-like. Growing up, my mom used to make oatmeal on the weekends and it was always one of my favourite breakfasts. Pretty much anything warm, creamy, and thick (was that a little too descriptive?) makes me happy. Cream of wheat was also another favourite of mine – remember that stuff?

Unfortunately, oats stopped agreeing with me a few years ago so I’ve had to get creative when it comes to making porridge. I gotta say though, there are so many oat-free ingredients that can be used to make it. Soaked nuts and seeds, shredded coconut, pumpkin puree, nut butter, rice, cauliflower, and…

Sweet potatoes.

Or, I should really say, sweet potat-oats. Isn’t that the best name ever? I can’t even.

This recipe is everything you’ve ever dreamed of and more. It’s super warm and comfy and quite possibly one of the best breakfasts for the fall season. It’s also loaded with beta-carotene, blood sugar balancing almond butter, softened apples and of course, a good dose of cinnamon. Oh, and it’s only 5 ingredients!

This is also a fantastic meal prep porridge. Double or triple the recipe and store in glass containers for the week for quick and easy re-heatable breakfasts.

Since you’ll be shredding some sweet potato for this recipe, I’ll also add that I highly recommend shredding some extra because it’s a very versatile food to have on hand, and is delicious sautéed with salt and pepper for making Sweet Potato Hash Brown Egg Nests!

5 from 5 votes

Paleo Sweet Potat-Oats Porridge

A warm and comfy paleo porridge made with shredded sweet potato, almond butter, softened apples and cinnamon.

Course Breakfast
Cuisine Gluten-free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Meghan Livingstone


  • 1 cup shredded sweet potato
  • 1 small apple, cored and diced
  • 1/2 cup almond milk (sub any other kind)
  • 2 tbsp almond butter
  • 1/2 tsp cinnamon
  • 1 tsp maple syrup *optional

Optional Toppings

  • pecans
  • walnuts
  • sliced banana
  • raisins
  • extra splash of almond milk


  1. Begin by shredding 1 sweet potato (or more for meal prepping). You can do this by attaching the shredder blade to you food processor, or by hand with a cheese grater. You just need a little elbow grease! Once grated, add to pot. Peeling the potato is optional but not necessary.

  2. Core and dice apple and add to pot with sweet potato. Peeling is optional.

  3. Add almond butter and remaining ingredients to pot and bring to a boil. Reduce heat to low and let simmer, covered, for about 15 minutes.

  4. Porridge will be thick when done. If you want a thinner porridge, simply add some extra almond milk and stir.

  5. Enjoy right away with chopped pecans, walnuts, and sliced banana on top.

  6. Store extras in airtight container in refrigerator for up to 3 days.

Recipe Notes

Simply reheat on the stove with a small splash of almond milk as it will thicken as it sits.

I’m so excited to hear your feedback if you give this recipe a try. Tag me on Instagram @meghanlivingstone!

Have you ever made porridge from sweet potatoes?