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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.

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.

Find it online: https://justsosavory.com/easy-aip-breakfast-porridge-with-butternut-squash-and-coconut-recipe/