AIP Breakfast Porridge will help heal your body with anti-inflammatory rich foods. There are no nuts, grains, nightshades, dairy, or eggs used in this easy AIP breakfast recipe, but the breakfast porridge is so delicious, you won’t miss them! You can make this breakfast porridge on your stove top, or use the Instant Pot porridge recipe option!
This recipe is for a healing breakfast porridge gives substitutes for the Autoimmune Protocol Diet (AIP). If your immune system is in need of some healing or you have inflammation anywhere in your body, this AIP breakfast recipe has YOUR name written all over it! (Raises Hand, both Hands!)
Before we begin, an important note about SEEDS. Yes, this recipe does have the option of adding in seeds, if you can tolerate. If you need a STRICT AIP porridge, please substitute the seeds with coconut flakes, as mentioned in recipe. Sound good? Now, for those of you who are still wondering what AIP is, let’s discuss!
What’s in this AIP Breakfast Porridge?
Earlier, I mentioned what ISN’T in this Instant Pot breakfast porridge. But let’s recap. It’s a Paleo breakfast porridge that is also grain free, gluten free, dairy free, egg free, and it has no nightshades. So, what IS in this anti-inflammatory breakfast recipe? I’ll tell ya… HEALTHY ANTI-INFLAMMATORY GOODNESS!
- healthy butternut squash
- shredded coconut
- ginger – the tummy tamer!
- turmeric
(Incidentally, have you tried my Turmeric Ginger Lemonade recipe? It’s the PERFECT drink for summer sipping!)
The porridge part of this AIP breakfast recipe is made with butternut squash, which you can cook two different ways:
- in an Instant Pot, then use a hand blender to puree, OR
- roasted in an oven (this gives the butternut squash more flavor, but takes a bit longer to cook)
After the squash has been cooked in the Instant Pot, just mash, add the rest of ingredients, and continue to warm everything up. Otherwise, you can mash your roasted butternut squash and use a pan on the stove top to finish combining everything.
Oh, and if you don’t want to use butternut squash, the breakfast porridge can also be made using kabocha or acorn squash. But if you do like butternut squash, use 1 cup of it to make the AIP breakfast and the rest to make Vegan Persimmon Butternut Squash Soup. Why? Because it’s healthy and delicious, too!
How to Make Instant Pot AIP Breakfast Porridge (VIDEO)
Suggested Toppings for AIP Breakfast Porridge:
You can add lots of color and crunch to your porridge, by using any or all of these healthy porridge topping ideas:
- tart cherries — My personal fav because cherries aid in recovery by helping reduce oxidative stress and inflammation on the body.
- blueberries – Antioxidants
- pomegranate seeds – Fiber and Vitamin C!
- sesame seeds (optional if you can tolerate) – Healthy Fats, Vitamin E
- *Can’t tolerate Seeds yet?* NO PROBLEM! Substitute the seeds with ground coconut flakes or coconut butter and a pinch of cinnamon and sea salt!
- a dollop of coconut cream or coconut based yogurt (no additives)
Healing Breakfast Porridge {Instant Pot Option} – AIP options
- Total Time: 20 minutes
- Yield: 1-2 1x
Description
AIP friendly Breakfast Porridge made on the stove or instant pot!
gluten-free, grain-free, nut-free, egg-free, dairy-free
Ingredients
- 2–3 tbsp lightly toasted sunflower seeds (or 1 Tbsp tahini)- if you can tolerate. For seed substitute, use an additional 2 tbsp of coconut flakes or coconut butter (grounded) See notes
- 2 tbsp unsweetened shredded coconut
- 1 tbsp chia seed or flaxseed (omit for AIP or substitute with 1 tbsp collagen/ gelatin powder)
- 1/2 tsp cinnamon
- 1 tsp ginger, ground
- pinch of turmeric, ground
- pinch of sea salt
- 1/2 cup water or coconut milk, more if needed
- 1 cup chopped squash, cooked (ex: butternut squash or kabocha/ or acorn squash ).
- If using Instant pot you will need additional coconut oil or ghee and water
- pure maple syrup or raw honey
Extra toppings: berries or cherries, pomegranate seeds, coconut cream or coconut yogurt to top.
SEE NOTES FOR SEED SUBSTITUTES
Instructions
Stove Top Instructions
- Combine all dry ingredients (sunflower seeds, coconut chia, and spices and grind in a coffee grinder or blender until you get a flour-like consistency. If you are short on time, use tahini instead of sunflower seeds and just mix all together. SEE NOTES FOR SEEDLESS option.
- .In a small bowl, add the dry mixture with water or coconut milk, let it adsorb and form a gel. Feel free to save a little bit of the gel for topping!
- Scoop cooked squash and gel mixture into a blender and blend until smooth.
- Heat the porridge stove-top on medium heat just until it starts to bubble. Stirring occasionally.
- Remove from heat, pour into your favorite bowl, and top with the dry mixture you set aside.
- Optional Add in –> 1 tsp of ghee if desired, helps improve digestion and healthy fats help absorb the nutrients adding in more nourishment.
- Top with fresh berries, extra milk, etc.
INSTANT POT OPTION
- Peel and Chop your squash into large pieces. Place in the instant pot with 1 tbsp or less of coconut oil. Add in a pinch of cinnamon and nutmeg and sauté for 5 minutes, turning the squash.
- Once the squash is coated, Add 1/3 cup of water to Pressure Cooker cooking pot and lock on lid, close pressure valve.
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Cook on Manual High Pressure for 5-6 minutes.
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Allow a 10 minute Natural Pressure Release. Or use a quick release if short on time. Release the lid, drain the water then puree the squash with a hand blender.
- Mix in your other ingredients (dry mix and tahini/sesame mix) and a splash of milk (non dairy). Stir all together. Place the lid back on and keep it on warm mode until ready to serve. See notes for meal prep.
Notes
Nutrition Below based on one serving using coconut milk versus water. Cotter Crunch RECIPE updated and adapted from 2014
NOTES FOR AIP substitutes – seeds are used if well tolerated. If you need SEED substitutes, you can use ground coconut flakes or coconut butter mixed with a pinch of cinnamon, sea salt, and/or grated orange zest or ginger root in place of the sunflower seeds/tahini.
- Prep Time: 5
- Cook Time: 15
- Category: breakfast
- Method: pressure cook
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 331
- Sugar: 16 g
- Sodium: 180.4 mg
- Fat: 17.7 g
- Saturated Fat: 6.1 g
- Carbohydrates: 43.1 g
- Fiber: 8.7 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: aip, breakfast, instant pot, porridge, healthy, paleo, vegan
Are you seeing what I am seeing? It’s like Summer produce meets cozy side dish meets in a superfood breakfast bowl form. What’s not to love? Seriously, don’t knock it till you try it. You can’t even tell it’s a NO- OATMEAL porridge.
Alright friends, tell me something that’s making you feel nourished? SOUL nourished and BODY nourished. Whoa, too much thinking on a Monday. Haha!
Okay but for reals, have you ever tried any AIP recipes for healing your gut or just to feel better in general? I love all the dense nutrients it brings!
Cheers,
LC
MORE IMMUNITY BOOSTING RECIPES & SLOW COOKER/INSTANT POT RECIPES HERE!
This recipe is part of our 10 Best Immunity Boosting Recipes and Best Slow Cooker Meal Prep & Instant Pot Recipes collection. Check it out!
Although a good paleo recipe, this ISN’T an AIP recipe. With AIP being so difficult to follow, recipes like this that claim to be an AIP recipe but then include multiple ingredients that aren’t allowed on an AIP diet does more harm than good.
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Hi Catherine,
Unless the auto-immune protocol has changed recently, I believe all of the ingredients or substitutes that are shown in the recipe card do make this an AIP-approved recipe. Which ingredient(s) do you believe are not AIP-approved?
I’m brand new to AIP, but I belive Nutmeg is not allowed. Of course can omit just like chia, flax, sunflower, pomegranate seeds.
Hi anisha! Thanks for calling that to my attention! I definitely need to give an AIP alternative to nutmeg. Nutmeg is an Early Reintroduction spice. You could use clove or vanilla bean instead.
Just made this and it was absolutely delicious. I did the AIP version and added pomegranate arils, blueberries, blackberries and raspberries on top to add more fiber and antioxidants. It’s gonna be a regular breakfast item. Thanks for creating!
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I’m so glad. Thanks for the feedback Debbie. And happy New year! <3
Just tried this for a late breakfast on the first snowfall of the year here in MN. I was kind of weirded out about the consistency at first, slightly reminded me of baby food but it was very tasty. A nice hearty, comforting and healthy way to start this cold day! I am always looking for new ideas for breakfast than your typical eggs. This gave me a ton of energy too – I will be making this regularly and can’t wait to try it with different toppings 😊
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Ha ha I totally agree that it looks like baby food but it is so good. I love it on a cold morning. It warms you up. So glad you enjoyed it!
This was really good. Once my children started eating I told them everything that was in it. I didn’t have pumpkin/squash so I used sweet potato (yams?) instead. Everyone in the family enjoyed it and it only took 15 minutes to make!
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This is a nice change up when on AIP.
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So glad it was enjoyed Becky!
I just made this and it is divine! Thank you for this recipe. I didn’t have tart cherries but used dried cranberries.
Oh i love that! great idea!
Can you make this with a Ninja Foodi I don’t have an Insta Pot. Are there other recipes available for RA, ie lunch and dinner?
Hi there! I haven’t tried it in a ninja, but I think it would work! Keep me posted if you try it. And can you specify what you mean by RA? Happy to help!
I made enough for a week of breakfast. It is Soo yummy!! I am not the best at always following recipes but the taste is amazing!!! I tried my roommates Instapot for the first time but figured it out. ? I didn’t use seeds or syrup. I am looking forward to breakfast
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Oh wonderful Katie! So glad you had a great meal prep breakfast! Thanks for letting me know and for feedback.
I haven’t made this yet, but I plan to. However, I noticed when scaling the recipe, everything else changes except the squash. It stays at 1 cup regardless if it’s x1 or x3. Figured it must be an error as it forms the bulk of the porridge! 🙂
Oh good catch! So how many servings do you want to make? I’ll scale for you.
Finally good recipe for aip porridge! I made it today and it came out delicious. Creamy and great flavor. I cooked butternut squash and ground seeds the night before to save time in the morning. It took only 15 min to make it once the prepping is done.
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My porridge was bitter from the ginger or cinnamon. Currently in the elimination phase of AIP. Maybe this recipe isn’t quite suited for the elimination phase.
Oh no, that’s not good. Let me help here. Can you tell me if you used maple syrup and how much ginger? Was your porridge creamy or thick? Happy to help!
I made the non seed version and mine turned out very runny , More like soup than porridge. Wondering what I can do differently next time?
Oh no, not good! What squash did you use? diced? and in instant post?
Omg! It looks great, but it enhanced my frustration. Bought the butternut squash, chopped it, then came back here to read how to bake it… just to discover that I cannot make it. I didn’t get to the bottom of the recipe in the grocery store, to find out I also needed collagen, coconut flakes, coconut butter… you do’t find these at my grocery store. It was very late, after 10 pm so I had to throw my squash to garbage. This is not something to make after a long day at work and a visit to the grocery store. None of these AIP recipes is quick. So tired 🙁 I’ll try it one day.
Oh no! We can always salvage things! Easy! Happy to help after a long day. I have so many ideas. What do you have on hand? Let’s make a squash porridge without collagen stand coconut butter
Hi, this breakfast porridge looks a very delicious! I was at the grocery store and someone was reading from their smart phone who was newly diagnosed with Lupus “AIP diet Breakfast”
When she read me the ingredients..I informed her that Nuts and seeds are good for some in moderation, but absolutely not for anyone with an autoimmune disorder.. they contain polyunsaturated fats, which is a proinflammatory omega-6 fatty acids.
This recipe is absolutely a wonderful alternative to the grain morning cereal, but not good for anyone with any type of autoimmune disorder. I’m not a leading expert, but I have Multiple Sclerosis and although it’s colorful and looks delicious…your statement of “AIP diet Breakfast porridge is extremely misleading and false.
Oh yes, I totally agree! I have that in recipe, the AIP option with nuts and seeds. Did you see that? Sorry if it wasn’t clear.
Not AIP compliant
There should be notes in the recipe for AIP adjustments. Can you see it? I’ll be sure to update it again if not!
It sounds nice but seeds actually are AIP compliant. Maybe call it paleo instead.
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Sorry for this confusion, I meant to give the aip option too. I’ll update
This sounds really good, and I’d like to try it this weekend. I’m still in the elimination phase of AIP, so I can’t have chia, flax, sunflower or tahini. Do you think it will still be good withouth them? Beautiful photo.
totally! You could use ground up coconut and cinnamon together. Instead of tahini. Thoughts?
I thought seeds aren’t allowed with AIP…? ? This calls for four kinds of seeds. ??♀️
It’s for those who are introducing seeds back in. Sorry I didn’t clarify. You can skip or use ground coconut and cinnamon for sure!
Are flax seed and sunflower seeds allowed on AIP, or just at tolerated?
It’s more if you can tolerate them. I will make note of that, thank you! Here is a great article about nuts/seeds with AIP https://www.thepaleomom.com/the-whys-behind-the-autoimmune-protocol-nuts-and-seeds/?cn-reloaded=1
you could also try just using coconut butter and grated ginger with cinnamon.
Just wondering if this would freeze well?
Yes, i think so! Try freeze in glass container
Thanks 🙂
Not only does it sound delish, but the color combo is on point!!
Butternut squash in a porridge recipe….your creativity astounds me.
Wow! This can be one particular of the most useful blogs We’love ever arrive across on this subject. Actually Excellent. I am also a specialist in this topic therefore I can understand your effort.
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I haven’t tried AIP. I just eat a lot of foods that make me feel good!
So pretty and such a hearty breakfast!
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Healing and delicious! It’s great eating foods that satisfy the tastebuds and do the body a good service.
wow, the colors here are amazing, love the flowers!!
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Such a fun and delicious way to get in an extra serving of veggies at breakfast! 🙂
thank you for sharing information
Such an amazingly healthy and beautifully colorful breakfast!
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I love a breakfast porridge like this! All the goodness!
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I love this! It almost makes up for my August misery right now. This humidity is cruel and unusual punishment. Just shoot me now.
Save yourself and come visit!
I’m going to try this with sweet potato and see how it goes! I prepped a bunch of the dry mix ahead of time (about 4 servings) and stuck it in the fridge, so I will report back. Planning on using 6 Tbsp. of the pre-prepped mix for one serving of dry ingredients.
Awesome! Is this for instant pot or stove?
gmta.. was just gonng to ask about sweet potatoe..let us know how it turns out
This sounds absolutely delicious for a healthy breakfast! Will definitely be pulling out my Instant Pot!
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