10min

If I had to choose my favorite recipe, this is it…

I love it because it’s flexible. Don’t let this recipe intimidate you, it’s soooo easy and NOT a recipe that needs specific measurements or a ton of time and effort to concoct. Basically we’re just throwing some delicious whole-food ingredients into a bowl, mashing and mixing, and letting it come together oh-so nicely. Have fun with it, play around with it, and mix it up every time if you’d like! Each time I make my porridge, it’s never exactly the same; although, it stays true to the basic theme.

I love it because it hits the spot (without needing gluten or grains). Many of us like to limit our grains and choose to be gluten free for good reason, but that can leave a void for a warm, nourishing porridge, especially in the fall and winter months when a hot porridge is heavenly. This recipe fills the void! It’s meant to be a spin on a traditional oatmeal or other grain-based porridge, but instead fills your body with dense and nourishing goodness without the gluten… or dairy for that matter. 

I love it because it’s perfect workout fuel. Whether refueling with after a morning workout, or as a pre-workout meal before a long session, this bowl is MUCH MORE gut-friendly than grains, which we know can irritate and ultimately leave you with leaky gut issues. It’s also high in fat and moderate on the carbs (not high carb, not low carb, but rather just right) to help you be metabolically efficient. Or if you’re ok with eating a few carbs regardless of whether you worked out (that’s ok if it’s quality carbs and in moderation!) then dig into this one any time. I know when my body needs something hearty, this is my go-to breakfast, and it doesn’t matter how many miles I ran before.

I love it because you control the carbs. If you make it with sweet potatoes that will provide the richest carb source, while butternut or kabocha squash will be a bit lighter on carbs. Sometimes I’ll do all sweet potato and no avocado, or if I want a LCHF day I’ll do more avocado and the “other” ingredients (coconut, seeds, etc.) and omit the squash or sweet potato all together! (And please note, the total recipe time assumes you have pre-cooked squash or sweet potato on hand, which I advise anyway 🙂 )

Ingredients

Sweet Potato or Kabocha Squash or Butternut Squash 1 cup
- Choose just one, preferably have it pre-cooked and mash it up with a fork
Avocado 1/2
- Mashed; you can always omit this and add more milk/sweet potato instead
Non-dairy Milk 1/4 cup
- I like light coconut milk from BPA-free can; add to desired consistency
Collagen Powder 1 scoop
Cinnamon liberal shake
- I probably use at least 2 tsp.
Nutmeg pinch
- optional
Egg 2 eggs
- Cook separately in some coconut oil, and place on top the porridge bowl

Optional Ingredients

Maca Powder 1 tsp
- Optional to mix into porridge
Psyllium Husk 1 tbsp
- Totally optional if you're ok with the texture of psyllium (try it first); this will really thicken it up and when I've used this I've omitted the finely shredded coconut
Ground Chia Seed Powder
- I like ground chia instead of full seeds in this recipe!
Filtered Water 2 tbsp
- If you want to thin it out a bit more (sometimes it gets really thick once you have it all in the bowl)
Vital Proteins Whey Protein Powder 1-2 scoops
- Optional—use in place of eggs as main protein source (or protein powder of choice)
Vanilla dash
Stevia or Honey
- Optional sweetener if your bowl needs it!
UCAN Superstarch
- If you're an athlete, a scoop of UCAN really packs a hearty punch!

Directions

  • Add your starring ingredients—squash or sweet potato and avocado—to bowl and mash well with fork. If you’d like, first heat up your squash or sweet potato. 

 

  • Add your “other stuff” such as a scoop of collagen, finely shredded coconut, spices, salt, and any of the optional ingredients (psyllium, sweetener, protein powder, chia, or maca powder), and thoroughly mix with the mash (use fork to get rid of any clumps).
    • Sometimes I’ll start adding some of the milk before all the other stuff if it’s getting too thick!

 

  • Add non-dairy milk. I actually prefer light coconut milk from a can for this recipe from because it’s not as heavy and thick as regular coconut milk—all the other ingredients already make this a pretty robust thick meal and even with light coconut milk it’s certainly not “low calorie” nor low fat (as if!).
    • Don’t worry if you need more non-dairy milk and/or filtered water than what’s called for to thin it out.

 

  • Once it’s all mixed well and uniform into a porridge, then throw on your toppings and stir those in. I love coconut flakes and seeds for a crunch. The featured photo for this recipe had cacao nibs, hemp seeds and thick coconut flakes.

 

  • Meanwhile, don’t forget to cook up a couple eggs in coconut oil (or cooking fat/oil of choice). I like to do sunny-side up with runny yolks then break the yolks into the porridge. But you can do scrambled eggs and mix them in, or whatever you prefer! Top your porridge with the eggs; trust me this goes so well together!

 

  • Dig in!

Here are a couple variations of my own grain-free porridge in the making:

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Start with half avocado.

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Then add cooked sweet potato (oven roasted in coconut oil).

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Mix and mash it up.

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Throw in your extras (this was ground chia seed, cinnamon, hemp seeds).

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Add milk and mix; in this case I added the finely shredded coconut next! No rules!!

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Top with eggs!

~~~

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A straight sweet potato-coconut milk version (no avocado).

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Sometimes I will even throw sautéed kale on top along with the eggs for some greens, weird but it works!

 

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