Paleo Grain Free Porridge (Egg Free Breakfast)

This is an egg-free, grain-free, dairy-free, taste-FULL breakfast! This PALEO Grain Free Porridge exists because I mostly really like to start my day with veggies. But every now and then I just need to eat something warming and a little sweet.

Don’t get me wrong, I do love savory breakfasts (like my Chorizo, Potato and Kale Frittata and my Pesto Zucchini & Egg Skillet), but every now and then, I just need to change things up. I experimented a lot with different ways to make paleo porridge, and this is by far the best one.

Paleo vs. Whole30 Breakfasts

This Paleo Grain Free Porridge is made totally with Whole30 compliant ingredients, but that doesn’t mean it Whole30 compliant. Even though it’s not too sweet, on the sweet-savory spectrum, it’s way on the sweet side. So it definitely has the potential to activate your sugar dragon. I’d recommend bookmarking this recipe for your Food Freedom. If you follow my healthy breakfasts board on Pinterest, you’ll get a daily dose of more yummy recipes! If you don’t have a sugar dragon, a meal like this might be okay when you need a break from eggs on your round, but use caution. You could also make a few minor changes to make this more on the savory side (omit the banana and dates and serve with a savory sausage).

I know it’s strange, but I weirdly don’t seem to have a sugar dragon. A cheese dragon? Sure. A bread dragon? That’s my biggest struggle! But sugar, not so much. Does that make me strange? Oh well!

Meals like this mostly give me a little break in the monotony of eggs, eggs, eggs in the morning.

The Secret Ingredient to make this Grain Free

I kiiiinda consider myself a veggie ninja. I like to sneak extra vegetables into our meals so my kids get exposed to a variety of flavors and some extra nutrition without even realizing it. Sometimes I sneak veggies into my own food sometimes (kale in my smoothie!), so why wouldn’t I do it for my kiddos, too?

We don’t make a big deal about it. Then when we serve something semi-familiar, even though it’s got some extra veggies, we don’t get the automatic “I don’t like that!” Now my kids absolutely are expected to eat vegetables straight up, but I’ve gotten pretty good at coming up with ways to hide veggies in our food, too.  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. It’s Spaghetti Squash! Take a deep breath, I promise we’ll get through this.

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. Once I drizzled their bowls with maple syrup and sprinkled some cinnamon on top, they were totally on board. 

So if you need an egg-free breakfast, try this Paleo Grain Free Porridge. I promise it’s worth a try!

I’d love to connect with you more! Find me on Instagram @cookathomemom.

Grain Free oats in bowls topped with berries and bananas
5 from 2 votes
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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.

Course Breakfast
Cuisine American
Servings 4 servings
Calories 236 kcal

Ingredients

  • 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

Instructions

  1. Scoop out the squash and add it to your blender.

  2. 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!

  3. Over low heat, bring the squash mixture, almond milk, and chopped pear to a simmer in a medium sauce pan. 

  4. Cook together for about 10 minutes, stirring occasionally. Add more almond milk if you’d like to thin the consistency a bit.

  5. Sprinkle with cinnamon and divide into bowls. 

  6. Top each bowl with extra fruit and coconut, if desired, or a drizzle of maple syrup. 

Nutrition Facts
Paleo Grain Free Porridge (Egg-Free Breakfast!)
Amount Per Serving
Calories 236 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Sodium 141mg6%
Potassium 422mg12%
Carbohydrates 43g14%
Fiber 6g25%
Sugar 29g32%
Protein 2g4%
Vitamin A 188IU4%
Vitamin C 7mg8%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Are egg-free breakfast recipes helpful? Would you like to see more of these? Let me know in the comments!