Jump to Recipe· 4.2 from 69 reviews

If you are looking for a cozy, nutritious, and comforting start to your day, the Easy AIP Breakfast Porridge with Butternut Squash and Coconut Recipe should be your new go-to morning treat. This porridge brings together naturally sweet, velvety butternut squash and the creamy richness of coconut in a delightful bowl of goodness that soothes and energizes. Packed with warming spices like cinnamon and ginger, and customizable with nutrient-packed boosters and fresh toppings, this recipe is all about embracing simple, healing ingredients to make breakfast something truly special.

Ingredients You’ll Need

A top-down view of ingredients on a white marbled surface includes a small glass jar of dark amber liquid at the top left, a white bowl with a black checkered pattern filled with white shredded coconut to the right, and below the jar is another white bowl with the same black checkered pattern filled with bright orange cubed fruit pieces. Near the bottom is a clear glass jug with white liquid inside, partially shown, and to the left are a set of small white and red patterned bowls, one holding light brown and darker brown powdered spices and another measuring spoon with white rice grains. The arrangement is set with clean and bright lighting. photo taken with an iphone --ar 4:5 --v 7

Getting started with this recipe is delightfully easy because the ingredients are simple, wholesome, and thoughtfully chosen to create a porridge that’s rich in flavor, nourishing in texture, and inviting to the senses. Each component plays its part in layering sweetness, creaminess, and a subtle spice that makes every spoonful a joy.

  • Butternut squash (1 ½ to 2 cups, cooked): This provides the creamy base with natural sweetness and a vibrant orange hue.
  • Coconut oil or coconut butter (1 tablespoon): Adds luscious richness and a subtle tropical flavor that melds perfectly with squash.
  • Unsweetened shredded coconut (2 tablespoons): Brings texture and deep coconut flavor that balances the smoothness.
  • Ground ginger or fresh grated ginger (¼ to ½ teaspoon or 1 teaspoon): A warming spice that brightens and adds zest to this porridge.
  • Ground cinnamon (½ teaspoon): Infuses a comforting warmth that’s synonymous with cozy breakfasts.
  • Coconut milk (½ to 1 cup): Creates that silky, creamy body to the porridge and allows you to adjust thickness.
  • Kosher salt (a pinch): Enhances all the flavors and balances the natural sweetness.
  • Ground turmeric (optional, a pinch): Adds a mild earthiness and anti-inflammatory benefits.
  • Pure maple syrup or raw honey (to taste): A natural, gentle sweetener optional for a touch of extra indulgence.
  • Optional nutritional boosters: Collagen powder, ghee, chia or flax seeds can be added for extra nourishment, especially after the AIP reintroduction phase.
  • Toppings: Fresh berries, cherries, or pomegranate seeds bring color and a juicy pop to each bowl.

How to Make Easy AIP Breakfast Porridge with Butternut Squash and Coconut Recipe

Inside a clear blender container, there is a thick orange puree with a smooth but slightly chunky texture. The puree forms a consistent layer around the metal blades at the bottom center, with slight ridges visible where it has been mixed. The blender handle is black, extending from the bottom right corner. The background is a white marbled surface that enhances the bright orange color of the puree inside the container. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare and Cook Your Squash

Start by peeling and chopping your butternut, kabocha, or acorn squash into large chunks. You have options here—use your Instant Pot, slow cooker, or stovetop. For a quick Instant Pot method, sauté the squash pieces with a little coconut oil, cinnamon, and ginger for about five minutes, then add water, and pressure cook for 5 to 6 minutes. This method intensifies the flavors while softening the squash perfectly for blending. The slow cooker option involves tossing the cooked squash with the rest of the ingredients and cooking low and slow for 2-3 hours until tender and melded.

Step 2: Blend to Perfection

Once your squash is tender and cooked, blend it with coconut oil or butter, shredded coconut, ginger, cinnamon, and coconut milk in a high-speed blender. Blend until the mixture forms a thick, smooth, porridge-like texture. Scrape down the sides as needed to make sure everything is well combined. This blending step is where the magic happens—suddenly, all separate ingredients become one creamy, luscious porridge base.

Step 3: Warm and Flavor the Porridge

Transfer your porridge base to a saucepan and stir in a pinch of salt and optional turmeric for a gentle earthiness and vibrant color. Heat over medium for about five minutes, stirring occasionally until the porridge is bubbling gently. Adjust the thickness with extra coconut milk if you prefer a looser texture. Finally, turn down the heat and sweeten with pure maple syrup or raw honey to your liking, stirring in any nutritional boosters such as collagen powder or ghee to support digestion and nourishment.

How to Serve Easy AIP Breakfast Porridge with Butternut Squash and Coconut Recipe

Garnishes

Topping this porridge is your chance to add freshness and crunch. Bright berries like blueberries, raspberries, or cherries create a lovely contrast to the creamy bowl. Pomegranate seeds bring a jewel-like sparkly burst that’s both beautiful and delicious. Toasted shredded coconut on top adds a satisfying textural contrast.

Side Dishes

For a heartier breakfast, pair this porridge with simple sides like herbal teas, fresh fruit slices, or a dollop of coconut yogurt if tolerated. Light and nutrient-rich, these accompaniments complement without overpowering the warm, soothing flavors.

Creative Ways to Present

Serve your Easy AIP Breakfast Porridge with Butternut Squash and Coconut Recipe in rustic bowls or glass jars for a charming breakfast presentation. Layer with the toppings for a parfait effect or swirl extra maple syrup over the top. Inviting presentation makes eating this nourishing porridge feel even more like a special moment.

Make Ahead and Storage

Storing Leftovers

Store any leftover porridge in an airtight container in the refrigerator for up to 3 days. It thickens as it cools, so you might want to add a splash of coconut milk when reheating to return it to that perfect creamy consistency.

Freezing

You can freeze portions of the porridge in freezer-safe containers for up to one month. Remember to leave space at the top for expansion. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Warm your leftover porridge over low heat, stirring regularly to prevent sticking, and add coconut milk to adjust texture. This slow reheating preserves the porridge’s silky quality and brings back its comforting warmth.

FAQs

Is this porridge suitable for all phases of the AIP diet?

Yes! This Easy AIP Breakfast Porridge with Butternut Squash and Coconut Recipe uses ingredients compliant with the autoimmune protocol, and you can customize boosters like chia or flax seeds after the reintroduction phase.

Can I use other types of squash?

Absolutely! While butternut squash is classic, kabocha or acorn squash work beautifully, lending slightly different textures and sweetness but equally delicious results.

What can I use if I don’t have coconut milk?

If coconut milk isn’t on hand, canned full-fat coconut cream diluted with water works well. Avoid dairy or nut milk on the strict AIP phase to keep the recipe compliant.

Can I make this recipe vegan?

Yes, this porridge is naturally vegan if you omit optional animal-derived boosters like collagen or ghee. Use pure maple syrup or another plant-based sweetener to keep it fully vegan.

How thick should the porridge be?

The thickness is flexible—start with ½ cup coconut milk and add more to your desired consistency. It should be comfortably spoonable but not runny, like a classic warm porridge.

Final Thoughts

There is something truly comforting about a warm bowl of porridge, especially when it is as nourishing and flavorful as this Easy AIP Breakfast Porridge with Butternut Squash and Coconut Recipe. It’s simple to make, customizable, and perfect for anyone following the AIP lifestyle or just craving a cozy, wholesome breakfast. Give it a try and watch how this humble dish brightens your mornings and nurtures your body and soul.

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Easy AIP Breakfast Porridge with Butternut Squash and Coconut Recipe

Easy AIP Breakfast Porridge with Butternut Squash and Coconut Recipe
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4.2 from 69 reviews

This Easy AIP Breakfast Porridge is a comforting and nutrient-dense start to your day, featuring pureed cooked squash blended with coconut oil, shredded coconut, and warming spices. Perfect for those following the Autoimmune Protocol (AIP), it is naturally dairy-free, grain-free, and uses wholesome ingredients to create a creamy, porridge-like texture. The recipe includes versatile cooking options using a blender and stovetop, Instant Pot, or slow cooker, allowing for convenience without sacrificing flavor or nutrition.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving
  • Category: Breakfast
  • Method: Blending
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Main Ingredients

  • 1 ½ to 2 cups (around 250 grams) chopped and cooked butternut squash, kabocha or acorn squash
  • 1 Tablespoon coconut oil or coconut butter
  • 2 Tablespoons unsweetened shredded coconut
  • ¼ to ½ teaspoon ground ginger or 1 teaspoon fresh grated ginger
  • ½ teaspoon ground cinnamon
  • ½ 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 (for AIP introduction phase only)
  • Chia or flax seeds (if tolerated after reintroduction phase)

Toppings

  • Berries
  • Cherries
  • Pomegranate seeds

Instructions

  1. Blend Ingredients: In a high speed blender, combine the cooked squash, coconut oil or butter, shredded coconut, ginger, cinnamon, and coconut milk. Blend until the mixture achieves a thick, porridge-like texture, scraping down the sides as needed.
  2. Heat Porridge: Transfer the blended squash puree to a medium saucepan. Add a pinch of sea salt and turmeric if using, then stir to combine.
  3. Cook on Stovetop: Heat the mixture over medium heat for about 5 minutes, stirring occasionally, until it starts to bubble. Add additional coconut milk if a thinner consistency is desired.
  4. Add Sweeteners and Boosters: Reduce heat to low and stir in maple syrup or honey to taste, along with optional nutritional boosters like collagen powder or ghee for easier digestion during the AIP introduction phase.
  5. Serve: Remove from heat, divide the porridge into bowls, and top with your choice of berries, cherries, or pomegranate seeds. Serve warm immediately.
  6. Prepare Squash (Instant Pot): Peel and chop the squash into large pieces. Place the pieces in the Instant Pot with ½ to 1 Tablespoon coconut oil. Sprinkle cinnamon and ground ginger, then use the SAUTE function for 5 minutes, turning the squash occasionally.
  7. Pressure Cook Squash: Add 1/3 cup water to the pot, lock the lid, and set the steam vent to closed. Cook on MANUAL (high pressure) for 5-6 minutes.
  8. Release Pressure and Blend: Allow a natural pressure release or perform a quick release if in a hurry. Unlock the lid, drain any excess water, then add coconut oil or butter, shredded coconut, salt, turmeric (if using), and ½ cup coconut milk (up to 1 cup as needed). Puree the mixture using a hand blender. Set the Instant Pot to WARM mode, then stir in maple syrup and optional nutritional boosters.
  9. Warm and Serve (Instant Pot): Keep the Instant Pot on WARM for 5 minutes, stirring occasionally. Serve immediately or cover and keep warm with toppings until ready to eat.
  10. Slow Cooker Option – Prepare Squash: Cook and chop the butternut, kabocha, or acorn squash by your preferred method. Alternatively, steam or bake until tender before adding to the slow cooker.
  11. Combine Ingredients (Slow Cooker): Add the cooked squash, coconut oil or butter, shredded coconut, ginger, cinnamon, salt, and ½ cup coconut milk into the slow cooker. Stir to combine.
  12. Cook in Slow Cooker: Cover and cook on low for 2-3 hours until the squash is soft and tender enough to blend.
  13. Blend and Adjust Consistency: Use a hand blender directly in the slow cooker to blend the mixture until smooth, or transfer to a blender and return to the slow cooker. Add more coconut milk to reach desired porridge consistency. Stir in turmeric and nutritional boosters if using, and sweeten with maple syrup or honey to taste.
  14. Serve Slow Cooker Porridge: Divide into bowls, top with preferred fruits like berries or pomegranate seeds, and serve warm.

Notes

  • You can use butternut squash, kabocha, or acorn squash based on availability and preference; all provide a naturally sweet, creamy base.
  • Cook the squash by steaming, roasting, or using the Instant Pot sauté and pressure cooking functions as described.
  • Adjust the thickness of the porridge by adding more or less coconut milk during cooking or blending.
  • Maple syrup or raw honey adds natural sweetness but can be adjusted or omitted as per dietary needs.
  • Optional nutritional boosters like collagen powder and ghee offer added protein and digestion support but are optional depending on tolerance.
  • Toppings such as fresh berries, cherries, and pomegranate seeds add vibrant flavor and antioxidants.
  • This recipe fits well into the Autoimmune Protocol diet and is dairy-free, grain-free, and gluten-free.

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