This is an egg-free, grain-free, dairy-free, taste-FULL breakfast! This PALEO Grain Free Porridge is just like the oatmeal you had growing up, except it’s made with spaghetti squash for a ton of extra veggie goodness!
This recipe exists mainly 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. Do you know what I mean?
Don’t get me wrong, I do love savory meals (like my Chorizo, Potato and Kale Frittata, my Broccoli Bacon Salad 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 Porridge
This Grain Free Paleo 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.
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 Paleo Porridge mostly give me a little break in the monotony of eggs, eggs, eggs in the morning.
The Secret Ingredient to making Grain Free Oatmeal
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 try not to make a big deal about it, so 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, already please don’t freak when you see it.
It’s Spaghetti Squash!
Take a deep breath, because I promise we’ll get through this. Yes, spaghetti squash is the secret ingredient in this Paleo porridge recipe.
Spaghetti squash is the secret ingredient in a lot of my recipes, it turns out.
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 TOTALLY spot on. It reminds me a lot of eating steel cut oats – it’s not mushy at all. There’s a definite chew to each bite, which I LOVE.
Most importantly, 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, definitely try this Grain Free Paleo Porridge!
Are egg-free breakfast recipes helpful? Would you like to see more of these? Let me know in the comments, and drop a star rating if you liked this recipe!
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Paleo Grain Free Porridge (Egg-Free Breakfast!)
- 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.