Description
Make this easy AIP breakfast porridge with simple, nutritious ingredients for an anti-inflammatory breakfast suitable for a variety of diets!
Ingredients
- 1 1/2 to 2 cups (around 250 grams) chopped and cooked butternut squash, kabocha or acorn squash (see notes for cooking squash)
- 1 Tablespoon coconut oil or coconut butter
- 2 Tablespoons unsweetened shredded coconut
- 1/4 to 1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
- 1/2 teaspoon ground cinnamon
- 1/2 to 1 cup coconut milk, as needed
- Pinch kosher salt
- Pinch ground turmeric, optional
- Pure maple syrup or raw honey, to taste
- Optional Nutritional Boosters – 1 Tablespoon collagen powder, 1 teaspoon ghee, chia or flax seeds if they are tolerated after the reintroduction phase
- Toppings – berries, cherries, pomegranate seeds
Instructions
*See notes if not using a blender*
- In a high speed blender, add the cooked squash, coconut oil/butter, shredded coconut ginger, cinnamon, and coconut milk. Blend until a thick porridge-like texture is formed. Scraping the sides as needed.Â
- Transfer the squash puree to a medium-sized saucepan and add a pinch of sea salt and turmeric, if desired. Stir to combine.
- Heat over medium heat for 5 minutes, stirring occasionally, or until the porridge starts to bubble. Mix in additional coconut milk, as needed, for thinner porridge.
- Reduce the heat to low and stir in the maple syrup or honey and optional nutritional boosters. To help improve digestion and absorb more nutrients stir in 1 teaspoon ghee (for AIP introduction phase only).
- Remove from the heat and divide into bowl(s). Top with toppings, and serve immediately while warm.Â
INSTANT POT INSTRUCTIONS- additional coconut oil plus 1/3 cup water is needed
- Peel and chop the squash into large pieces. Place in the Instant Pot with 1/2 – 1 Tablespoon coconut oil. Sprinkle with cinnamon and ground ginger and SAUTE for 5 minutes, turning the squash a few times.
- Add 1/3 cup water to the cooking pot. Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook on high pressure for 5 to 6 minutes.
- Allow a natural pressure release or use a quick release if short on time. Unlock the lid, and carefully drain the hot water. Add in the coconut oil/butter, shredded coconut, salt, and turmeric (if using), and ½ cup coconut milk (up to 1 cup as needed) and puree with a hand blender. Place the instant pot on WARM mode then stir in maple syrup and optional nutritional boosters.
- Â Keep the instant pot on WARM for 5 minutes, stirring occasionally then serve immediately or place the lid back on WARM mode until ready to serve with optional toppings.
Notes
Substitute Tips – Seeds may be used in this recipe if they are well tolerated after the introduction phase. Use 1 Tablespoon tahini in place of the coconut butter/oil. Mix in chia seeds or flaxseeds, if desired.  If you’re short on time, canned 100% pumpkin puree or sweet potato puree can be used in place of cooked squash. Taste and texture will vary.
Prep Tips – To cook the squash in the oven, preheat the oven to 400 F. In a medium-sized bowl, toss the diced and peeled squash, 1 teaspoon coconut oil and sea salt until the squash is coated. Pour the squash on a baking sheet lined with aluminum foil and spread evenly. Roast for 20 to 25 minutes or until tender.
- Prep Time: 5
- Cook Time: 5 minutes
- Category: breakfast
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup without topping
- Calories: 258
- Sugar: 8.3 g
- Sodium: 97.4 mg
- Fat: 19.2 g
- Saturated Fat: 17 g
- Carbohydrates: 22.8 g
- Fiber: 3.7 g
- Protein: 2.9 g
- Cholesterol: 0 mg
