Chocolate Grain Free Porridge (AIP, Paleo, GF, DF)

If like me, you avoid grains, then this grain free porridge makes a perfect breakfast. It is super simple and can even be made the night before. Perfect for those busy mornings.

Grain Free Porridge

A bowl of warm porridge is just so comforting, especially on cold, wet mornings. Even though summer is approaching here in the UK, we still get a lot of rain. I love this recipe as it contains protein, carbs and fat to energise you through the morning. One of the biggest points I have learnt about nutrition is that, it is imperative to balance meals. When putting together a meal, it is important to have a balance between protein, carbs, fats and minerals. This is especially true for those suffering with; blood sugar, thyroid and hormone issues like myself.

Chocolate Grain Free Porridge -- creamy no oat breakfast, healing and nourishing, GF, DF, AIP, Paleo ||

The base of this recipe is butternut squash. I love using it as a porridge as it blends into a thick and creamy consistency. Butternut squash is also filling and a great source of carbohydrate, full with nutrients. You could cut up the whole squash and make enough porridge to last a few days. Alternatively, make it fresh each morning. I’m definitely one for freshness, I have never liked eating ready prepared meals. However, this does also depend on how much time you have. A lot of people these days, don’t have much time to cook. In this case, I would suggest preparing breakfast in advance.

Chocolate Grain Free Porridge -- creamy no oat breakfast, healing and nourishing, GF, DF, AIP, Paleo ||

The best part about porridge is toppings! Feel free to add what you like; coconut, berries, nuts or seeds if you can tolerate them. For me it’s always some extra coconut and whatever berries I have to hand.


Chocolate Grain Free Porridge

Paleo, AIP, GF, DF

Course Breakfast
Cuisine porridge
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 serving
Author Tia Harding


  • 200 grams Butternut Squash
  • 150 ml Coconut Milk tinned
  • 1 tbsp Coconut Butter or creamed coconut
  • 2 tbsp Desiccated Coconut
  • 1 tbsp Cacao Powder sub for carob if AIP
  • 2 tbsp Gelatin Powder
  • 1 dash Sea Salt
  • 1 tsp Maple Syrup or honey


  1. Firstly peel and chop the butternut squash. Add to a pan of boiling water and cook until soft (Alternatively steam). 

  2. Drain water, keep squash in the pan and mash(or blend). Next add coconut milk and coconut butter and stir on a low heat until the butter has melted.

  3. Next add the gelatin, cacao powder, salt, maple syrup and desiccated coconut. Stir until combined. 

  4. Remove from heat and add to a bowl. Top with desired toppings and serve.

Recipe Notes

N.B. You can use as little or as much squash as you like. You will just need to adjust the amount of coconut milk used to keep it creamy. 

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