Banana and Carrot N'Oatmeal with Strawberries and Cream - Paleo, AIP
Prep time
Cook time
Total time
Creamy and smooth, sweet and textured, this is Breakfast turned into a Celebration. Served with a strawberry sauce and a coconut cream moat, we think it's worth getting up for.
Recipe type: Breakfast
This fits: Paleo, AIP, Vegetarian, Vegan
Serves: 4 - 6
  • 800 grams carrots
  • 2 medium bananas, peeled and cut into chunks
  • ¼ cup currants, soaked in just enough water to cover
  • 1 cup coconut milk, + ¾ cup for serving (1 x 400 ml can)
  • 1 cup dessicated coconut
  • 500 grams strawberries
  • 1 tablespoon cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon iodised coarse sea salt
  1. Peel the carrots, lop off the tops and tails, and roughly chop.
  2. Place ¾ cup of water into a medium sized saucepan with the cinnamon, cloves and salt, stir a little, and then add the carrots and banana. With the lid on, bring to a boil, then turn the heat down and allow to simmer for 12 minutes, or until the carrots are tender.
  3. While the carrots and banana are cooking, dice 250 grams of strawberries. Put them into a small saucepan with 1 tablespoon of water and cook over a very low heat until they have softened and become saucy.
  4. Take the carrots and banana off the heat. Add 1 cup of the coconut milk. Using an immersion blender placed directly into the pot, blend until it is super smooth. Remove the blender.
  5. Add the currants and dessicated coconut, stir thoroughly with a wooden spoon, and place back onto the heat. Stir with a wooden spoon for a couple of minutes, taking care as the porridge will bubble and spit.
  6. Breakfast is ready! Heap generous portions into bowls, and spoon the strawberry sauce over the top. Pour a little coconut milk around the edge to form a moat. Garnish with sliced, fresh strawberries.
  7. Enjoy!
Recipe by Paleomantic at