Paleo Breakfast Porridge (Gluten/Grain/Nut/Soy/Dairy/Suger/Egg Free).

Paleo Breakfast Porridge (Gluten/Grain/Nut/Soy/Dairy/Suger/Egg Free).

Paleo Breakfast Porridge

What the heck is a person supposed to eat for breakfast when they are reactive to everything? This question has been running through my head more than I would like the past few weeks as I have made the Paleo switch. "Paleo" is easy I think at least if you can have nuts and eggs. But what if you can't? If you have a leaky gut as whacked out as mine you might find that you react to everything but the kitchen sink.

So what does that mean? I have had to get REALLY creative with Meat, Fruits and Veggies. Variety is the spice of life. I will someone manage to get some variety in my diet despite the current restrictions.

A few days ago I posted a recipe for Butternut Squash Hashed Browns. I make those usually once a week. Today I'm exciting to share a recipe that has been added to the rotation.

Remember Oatmeal? Remember how thick and filling it was? I started my mornings with oatmeal for many years. It was great because it made me feel full for hours. Eating meat and veggies- doesn't seem to do that.

This Breakfast Porridge does! AND its really easy to make.

Paleo Breakfast Porridge

Paleo Breakfast Porridge

Breakfast Porridge.


  • 1 cooked and cleaned out Acorn Squash (any other squash variety should work great too!)
  • 1 cup Heavy Coconut Milk (from a can is best)
  • 1/2- 3/4 Cup Unsweetened Coconut Flakes (If you don't like or want the texture of the flakes run them through a coffee grinder briefly- they act as the thickener for this recipe).
  • 2 Tsp Cinnamon, 1/2 Tsp. powdered Ginger (or fresh), 1/2 Tsp. Nutmeg.
  • 1 Tsp Vanilla Extract
  • Pinch of Salt (to taste)
  • Stevia (to taste ) Any other Sugar will work great here- Maple Syrup would be ideal!


  1. In a Saucepan Combine the Cooked Squash and mash it with the heavy coconut milk (You can use light coconut milk- but the heavy will keep you full longer!).
  2. Add the remaining ingredients.
  3. Turn on heat and cook until thick and bubbly.
  4. If you would like your porridge thicker- add more coconut flakes.
  5. If you prefer if thinner add some more milk. Serve Hot!
  6. *To prepare the Acorn Squash you can cook it in the oven at 350 for 1 hour. Or throw it in the crockpot with a little water the night before.

Hope you find this Porridge as comforting as I do!

What do you eat for breakfast?


Brittany Angell

49 comments | Leave your own

  1. Debbie Jamieson

    Oh. Yum! We've given up oatmeal as well, since going paleo and I haven't found anything my son loves as much yet. He hates eggs so it's been a lot of fresh veg and meat for breakfast. This...looks perfect. And wouldn't you know I have a bunch of acorn squash right now. Thanks for this. I'll report back how well it was liked. I have no doubts it will be received warmly.

  2. Nancy Olson, The Celiac Warrior

    This sounds very tasty! I am going to give this a try. Does coconut milk last for a while in the fridgerator? And does it have a coconut taste? I am new to this milk alternative stuff. thanks for sharing!

  3. fat lazy celiac

    The no-eggs thing while Paleo is tough - it will be even worse when I try going nightshade free, I think. This sounds yummy & I have acorn squash waiting to be cooked! I've also been pretty full having meat and fat for breakfast - this morning I had shredded chicken and avocado.

  4. Deanna

    Mmmmm..... That looks great. I bet it would work with sweet potato, too.

    I need to mix up the breakfast rotation as well. Too many nuts cause nothing else keeps me full. I'm on this like white on rice. (Though, I may actually try a raw version, popped in the dehydrator overnight. Hm....)

  5. Alta

    I eat THIS for breakfast!!! I made it and it is so good. I actually love meat and veggies for breakfast but this was a comforting change. Perfect for colder weather!

  6. Kim @ Affairs of Living

    This looks yummy, even if you aren't on a restricted diet! Great idea. I would think that coconut flour would also be a great thickener, and create a smooth texture instead of the chunky pieces of coconut shreds. Nice! But yes my dear, I've been where you are before, and it is hard. No sugar, no grains, no nuts or seeds, no dairy, no eggs, no nightshades, no corn, limited starchy veggies, I wasn't eating fruit, and the list goes on (seriously). I was so sick at the time and I was hardly able to cook for myself anyway, and because I was absorbing so few nutrients from my leaky gut, I had to eat a ton all the time because everything just went through me. Without homemade broth I don't know what I would have done. But necessity is the mother of invention, and a big diet change like this is no exception. And thankfully, you already have a lot of creative problem-solving with food under your belt. hang in there, this stage won't last forever!!! your body will heal, you'll feel fabulous, and you'll have all kinds of new tools in your culinary toolbox that will only help your recipe creation. but in the meantime, it ain't easy, that's for sure. my biggest recommendation is to grateful for the foods that you CAN eat right now and remember that each choice is like securing health for the future. sending you light, love, and hugs! xo

  7. Lorna

    Just wanted to say that I am sooo happy that I came across your site in all my searches...your recipes look great and I like that you have raw recipes also,, thanks so much for all your hard work and sharing it with others.

  8. Shirley @ gfe

    Love this recipe, Brittany. Simple and I'm sure sooo good. :-) Thanks for the recipe, dear!


  9. Alchemille

    I follow Kim, which happens to be a friend of mine.
    The root cause of food allergies/intolerances is your (leaky) gut.
    Once you heal it (with fermented foods, enzymes, bone broths...etc), you can start reintroducing foods. Now I'm not saying that all your allergens will be back on your plate but some of them will.
    I've been nightshade free fore years, didn't have chicken eggs for years as well (but I do tolerate duck eggs, they really changed my life), I'm sensitive to casein (I can have butter and (raw) cream which are low in casein and even start to (re)tolerate raw cheese. I do miss yogurt though and I am hopeful that I'll be able to reintroduce some homeopathic amounts soon). I have become allergic to almonds (I wonder how Elena from Elana's Pantry handles them so well) b/c I had too many.
    Yes too much of the same food too often can make you allergic (in my case dairy and almonds).
    I went grain free b/c I've had hypoglycemia since childhood and I being grain & sugar free saved my liver! Staying moderately low on the glycemic range and avoiding sweet things helps me stay balanced.
    Anyway I'm not gonna hijack your post. Thank you for this grain free porridge ;).

  10. Julie

    Have you heard of the GAPS diet?

  11. naomi devlin

    I wrote a porridge recipe very similar to this one here a few years ago: - but with nuts in. We started to eat it when we first found SCD. Of course, now I pretty much just eat eggs, veggies, soup, leftovers... But when you want a comforting bowl of starch, you can't really beat squash can you? Just watch the coconut, as this is pretty tough to digest. When you're a little further on, you should be able to stir a raw egg yolk in to make it super creamy and nutritious!

    x x x

  12. Stephanie

    I'm a huge fan of soups-- they are warming, comforting, and it's easy to adapt your ingredients as needed. This week I ate rather a lot of butternut squash soup, but I tend to eat a lot of legume-based soups (probably not acceptable on some of the specialized diets, but they work very well for me). I need the shot of protein with carbs to last until lunch.

  13. Cara

    This sounds so good! Just wondering, how many servings are the above measurements for? Thanks :)

  14. Shannon

    Made this for breakfast this morning. Everyone (3+ people) loved it, especially the 8.5 month old. I wanted more, but alas, I only bought one squash. Next time I'll buy two.

  15. Kate

    Love your site! I too am using Datis Kharrazian's book and trying to fix some thyroid problems. But right now I live in Japan, so lots of times I admire recipes without being able to make them. However, I've been using kabocha squash and making this all week for breakfast! Thanks for sharing

  16. Christy Crosby

    Never cooked an acorn squash before, if you put it in a crockpot, how do you prepare? do you just put it in whole with some liquid? how much liquid? Then to get it ready for the porridge, do you just peel it and put it in a blender?

  17. Shelly R

    I made this for breakfast today! It is so yummy! I am trying to follow Dr. K's diet, hoping it may help me feel better. I was diagnosed with the Hashimotos antibody last October, but all my thyroid numbers were normal. In January, all my symptoms I have had in the past came back in full force. I have celiac disease and have been gluten and dairy free for nearly 2 years. I thought I had gluten cross contamination, but I have progressively gotten worse. I found this post on your site and immediately ordered the book. And have scheduled an appointment with a new doctor. So far so good with the diet, having a little trouble with potatoes, miss them. And I did add some palm sugar to my porridge because, well, I just don't like my brand of stevia. Oh and getting in the protein. I have so much trouble digesting meat.

    Anyway, I really wanted to give a huge thank you, for sharing your story, your recipes, and your cookbooks. It is really helpful and encouraging. I would give you a huge hug, if I could. :)

  18. Debi Fechser

    Brittany, I make mine with nuts, but you will love the texture with or without. Shred the squash, any big overgrown squash works great. Steam the squash in the microwave, while toasting chopped pecans in a large skillet over medium heat. Add steamed squash, 2 stevia packets, maple syrup and cinnamon and a pinch of salt. Love this breakfast. Had it over and over after making it one morning on a whim! Better than oatmeal!

  19. Richelle

    I just discovered your recipe via Pinterest! Thanks for the great idea. I had never thought of making porridge with squash before.

    I used 2 acorn squash, baked at 375 for an hour like a baked potato. Comes out almost a little carmelized. After letting them cool, I removed the seeds and mixed the squashmeat in a saucepan over medium heat with 1 can of coconut milk, and a handful of ground almonds for thickening (I grind them in the blender), which gave it a nice almond flavor, too. (My co-op was out of organic coconut flakes, otherwise I would have tried to follow your recipe.) Then I licked the spoon clean. It tastes very sweet to me, I don't need to add any sweetener. Can't wait to eat breakfast tomorrow!

    I also love your idea about cooking squash in the crockpot. I'll have to give that a shot!

  20. Brittany Hudson

    Wow! It really is GOOD! I have to admit, I thought to myself, "squash for breakfast?!" but I was willing to give it a try to expand my paleo breakfast menu and it was a success! Yes, it really is good and has an oatmeal-like consistency. THANK YOU!

  21. Monica

    This is amazing. I love it and find that it fills me up nicely!

  22. JoAn

    Just want to say a big "thank you" for your post....truly helped my daughter giving her hope!

  23. Jordan

    What a wonderful website! Thank you so much for all the valuable information! The recipes are awesome too!

    I have to let you know that NO sugar is allowed, however. Stevia is the only sweetener and it is excellent! I use it in anything I want sweet. Yams/Sweet Potatoes have become my life raft as far as diet goes. I absolutely love them, esp. for breakfast, with some organic turkey bacon. Yes, a lot of the items are pricy but I am saving so much on the stuff I'm not eating and DRINKing anymore! I have been on the RepairClear for one week and I am feeling phenomenal! It's very important to eat protein every few hours, even if it's just a 1/4 of a chicken breast. Yes, you eat a lot of high-quality animal protein, but it is vital to feeling energetic, staying strong and healthy. Just please try to eat all meat free-range and fish should be wild. Whole foods has an excellent Coconut soy-sauce alternative. It is perfect for this diet, not nearly as salty as soy sauce and is so good on veggies, meat, yams, etc. I never thought I could stick to this diet for more than a day, but i just LOVE how I feel and all the wonderful veggies and meat and some fruit (there really is much to chose from, and who needs all that other stuff anyway, especially for only a few weeks or so) , and I'm losing weight to. I honestly could stick to this diet 97% for life, if I wanted or needed to. Just make sure you are taking the Repair Vite and supplements your chiropractor advises. It will make it easy and you will get better and quicker results. Love, Peace and Good Health!

  24. crystal

    how many servings does this make ?

  25. Kesa

    Just wanted to tell you I just made this and loved it! Thank you so much for such a delicious/different/filling breakfast idea. After suffering some serious allergic reactions, the paleo diet is the only way I can eat without reacting. I have been so thankful to so many who have come up with such delicious food alternatives and great ideas for cooking without grains/sugar/corn/soy and all of that. Thank you!!!

  26. Vanessa

    Hi there, I hate to be a pain but I read how we should avoid canned foods if we have leaky gut, but this recipe calls for coconut milk from a can. Is this just for when we're healed?

  27. Kristina

    What a great recipe. I am super hesitant to go from Paleo to AIP or even Whole 30 with the autoimmune stuff, but having you as a resource is going to make the transition a lot easier. Thanks Brittany!

  28. David Davies

    I can't see any difference between porridge and oatmeal. In England, we used to call it porridge. Now that I'm overseas we call it oats.

  29. Gemma

    Oh my days what a discovery! I made the best bowl of porridge ever for breakfast this morning!

    I made a few changes though - no ginger, nutmeg, salt, sugar or vanilla extract. I added mashed banana and mango, and strawberries to serve. I added a tablespoon of ground flaxseed. I also made half the amount which was probably still double what I needed. I used a courgette (zucchini).

    My recipe:

    1 courgette (200g)
    100ml canned coconut milk
    20g desiccated coconut
    1/2 teaspoon cinnamon
    1 tablespoon (ground) flaxseed
    1 small banana + half a ripe mango - pureed in a food chopper
    2 sliced strawberries stirred in at the end

    I grated the courgette into a small saucepan and added the coconut milk and cooked for 5/10 minutes.
    I then added the banana, mango, flaxseed, cinnamon and coconut and heated through.
    I sliced the strawberries and stirred them in.
    Then I put it in a bowl and ate it.
    Works out 569 kcal so a bit extravagant, but delicious.

    Tomorrow I think I'm going to halve the courgette, coconut milk and dried coconut, and still add a whole banana, 1 tbsp. flax, 1/2 tsp cinnamon. I had a mango to use today so that was a one off, but I have blueberries and strawberries which I will add.

    Looking forward to breakfast tomorrow!


  30. Carrie

    BRITTANY!! THANK YOU SO MUCH!!! I saw this recipe and it grabbed my attention sometime last year... but the past few months I've been strictly paleo and I was just CRAVING hot cereal now that the weather has gotten cooler (and I can't believe I"m saying this, but I think I'm sick of eggs! LOL).... and I made a HUGE batch of this last night adding in raisins and sliced almonds and I am SO in love! I had a small bowl for my dinner last night and now another bowl this morning for breakfast and this is just so delicious and comforting and makes me feel "normal"... thank you thank you thank you!!!

  31. Melissa

    Hi, I'm new to AIP & have been researching the do's & don'ts for over a week. Everything I've read said no stevia or vanilla extract (contains alcohol & alcohol sugars). Also no seeds including flax & chia or thickeners like arrowroot. The discrepancies in the AIP diet is making following this diet for true health impossible. Your thoughts on the stevia?

    1. Sheila H.

      I am AIP and make a batch of this every week. I leave out the stevia and it is fine. Sometimes I will add grated apple or raisins but my sweet tooth no longers wants the sugar, but a drizzle of honey would work.

  32. Emily

    This porridge is absolutely delish! Thank u so much for all of the time & effort u put into your recipes! Your recipes help make being on a restricted diet so much easier! :)

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