Before struggling with my own gastrointestinal issues and adopting The Myers Way® protocol, I used to love eating gluten-free oatmeal for breakfast. So after eliminating oats from my diet, I was in considerable need of a good alternative!

Lemons have many health benefits due to their rich vitamin and mineral content, including vitamins C, B6, A, and E, folate, niacin, thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, and phosphorus. Plus, lemons help increase your body’s production of bile acids, helping to break down fats and relieve indigestion. Ginger further relieves gastrointestinal distress by soothing the stomach, decreasing nausea, and providing an anti-inflammatory effect.

Ginger Meyer Lemon Baked Porridge

Ginger Meyer Lemon Baked Porridge

Ginger Meyer Lemon Baked Porridge

Servings

Servings:

2

2

Prep Time

40 minutes

Go to Meal Planning Tool

Ingredients

Ingredients

  • 1 240 cup ml coconut cream
  • 1/2 120 cups ml coconut flaked, unsweetened
  • 1 14.787 tbsp ml lemon zest
  • 2 29.574 tbsp ml lemon juice
  • 2 banana
  • 4 59.148 tbsp ml coconut flour
  • 1/8 0.616125 tsp ml sea salt
  • 1/4 0.635 inches cm ginger root
  • 1/4 1.23225 tsp ml baking soda
  • 1 14.787 tbsp ml coconut oil
  • 1/4 60 cups ml coconut shredded, unsweetened

Instructions

Instructions

  1. Place can of coconut milk in fridge overnight. Skim off cream to use, discard of water or save for later use - only use cream
  2. Preheat oven to 350 degrees F
  3. In a high speed blender or food processor, blend all ingredients
  4. Place mixture in a medium baking pan and top with shredded coconut
  5. Bake in oven until coconut flakes brown and porridge is warm - about 30 mins
  6. Serve warm

Notes

Optional: Can top with berries and/or chopped nuts (if reintroduced). Can also refrigerate and serve cold.