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!
Hello August! Hello Hottest Month Ever! Hello Monday! Hello nourishing breakfast bowls. Yes, neeeeeeded!
This recipe is for a healing breakfast porridge that follows 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!)
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
- chia and/or flaxseed (if you can tolerate)
- ginger – the tummy tamer!
(Incidentally, have you tried my Tumeric 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!
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 – Healthy Fats, Vitamin E
- a dollop of coconut cream or yogurt
AIP Breakfast Porridge made on the stove or instant pot!
gluten-free, grain-free, nut-free, egg-free, dairy-free
- 2-3 tbsp lightly toasted sunflower seeds (or 1 Tbsp tahini)- if you can tolerate
- 2 tbsp unsweetened shredded coconut
- 1 tbsp chia seed or flaxseed
- 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 squash, cooked (ex: butternut squash or kabocha/ or acorn squash ).
- If using Instant pot you will need additional coconut oil or ghee and water
- Optional hemp protein or collagen
- pure maple syrup or raw honey
Extra toppings: tart cherries (pitted), blueberries, pomegranate seeds, sesame seed, and/or coconut cream or yogurt to top.
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.
- .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 sqaush.
- Once the squash is coated, Add 1/3 cup of water to Pressure Cooker cooking pot and Lock on Lid and close Pressure Valve.
Cook on Manual High Pressure for 5-6 minutes.
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.
Nutrition Below based on one serving using coconut milk versus water.
Cotter Crunch RECIPE updated and adapted from 2014
NOTES FOR AIP subs – seeds are used if well tolerated. If you need substitutes for seeds, you can use extra coconut flakes, cinnamon, or grated orange zest or ginger root.
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!