An egg-free, grain-free, dairy-free, taste-FULL breakfast! This PALEO Grain-Free Porridge came into existence because I mostly really like to start my day with veggies, but sometimes I just need to eat something warming and a little sweet. Don’t get me wrong, I do love savory breakfasts, but sometimes, I just don’t want that. I experimented a lot with different ways to make paleo porridge, and this is by far the best one. It’s made with Whole30 compliant ingredients, so I think it’s fine to have on a round when you need a break from eggs, so long as meals like this don’t agitate your sugar dragon.
Side note: I weirdly don’t seem to have a sugar dragon, or not much of one anyhow. A cheese dragon? Sure. A bread dragon? You betcha! But sugar, not so much.. does that make me strange? Add it to the list!
But back to this. I kiiiinda consider myself a veggie ninja. I like to sneak extra vegetables into our meals so my kids get extra nutrition without even realizing it. It helps them get familiar with new and different flavors without the automatic “I don’t like that!” Don’t get me wrong, they eat vegetables straight up, but I’ve gotten pretty good at coming up with ways to hide veggies in our food. Mua ha ha.
So if you haven’t already scrolled down to find out my secret ingredient, please don’t freak when you see it. Even though spaghetti squash may sound like a strange base in “oatmeal,” when it’s broken down a bit in the blender with coconut flakes, the texture is actually spot on. It reminds me a lot of eating steel cut oats – it’s not mushy at all, there’s definite chew to each bite. My kids were 100% fooled. Is 110% an option? Because that’s what they were. Especially once I drizzled their bowls with maple syrup and sprinkled some cinnamon on top, they were totally on board.
If you need an egg free breakfast, check this one out. I promise it’s worth a try! And if you’d like to check out some of my other Paleo-compliant recipes, just go here.
Paleo Grain Free Porridge (Egg-Free Breakfast!)
A gluten and grain free oatmeal made with spaghetti squash and coconut. It’s a delicious Whole30 and Paleo breakfast to make ahead or meal prep.
- 1/2 medium spaghetti squash, cooked and cooled
- 1/2 cup unsweetened coconut flakes
- 1 banana
- 3 dates
- 1/4 – 1/2 cup unsweetened almond milk
- 1 apple or pear, chopped
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup additional berries, for topping
- 4 tbsp maple syrup optional
Scoop out the squash and add it to your blender.
Add banana, coconut flakes, dates, and salt in the blender and pulse a few times. You don’t want to over-blend it – just pulse it enough times to break down the coconut flakes and dates a bit. Texture is important!
Over low heat, bring the squash mixture, almond milk, and chopped pear to a simmer in a medium sauce pan.
Cook together for about 10 minutes, stirring occasionally. Add more almond milk if you’d like to thin the consistency a bit.
Sprinkle with cinnamon and divide into bowls.
Top each bowl with extra fruit and coconut, if desired, or a drizzle of maple syrup.
Are egg-free breakfast recipes helpful? Would you like to see more of these? Let me know in the comments!