Breakfast Recipes

The Ultimate Grain-Free Porridge

Today is National Oatmeal day!!!Β It’s a day where everyone can come together and enjoy the amazingness that is oatmeal. What a perfect occasion. I had initially planned a full blog post where I rant and praise oatmeal for being the most perfect breakfast food to have reached our kitchens. This post was to include 5 bomb oatmeal recipes, but last Friday I went to the naturopath and she suggested I go gluten-free for a few weeks. My first thought when she said “try keep off oats” was: “kay but like what about that blog post I was gonna write.” Not even kidding. Anyway, I thought I’d still join in on the oatmeal festivities, but instead create a healthy, tasty, grain-free version for all my gluten-free friends out there. This combo is so delish you’ll never guess that it’s ingredients make it arguably a salad…



-1 cup cubed squash

-1 tsp coconut oil

-2 tsp cinnamon

-1 tsp nutmeg

-1 medium banana

-1 medjool date

-1 tsp vanilla extract

-1 cup almond milk

-1/2 cup water

-1/2 raw zucchini

-2 tbsp vanilla protein powder

-1 tsp lucuma

-2 tbsp chia seeds

– 1 tsp salt


  1. Cut up your squash until you have about 1 cup of cubed squash, put in a tray, top with coconut oil, 1 tsp of cinnamon and 1/2 tsp of nutmeg and put in the oven set to 200 degrees C
  2. Leave for about 20 minutes or until rather soft and golden
  3. Put your squash, banana, vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, date, and almond milk in a pot
  4. Cover and leave on low heat until squash, banana and dates are very soft and mixture is hot
  5. Add your chia seeds, water and zucchini (grated), put the lid back on and keep warm until chia seeds have absorbed the liquid (about 5 minutes)
  6. Add lucuma, protein powder and salt and stir until well combines
  7. Serve warm and add toppings (because toppings just make it)

Recommended Toppings

  1. Cacao nibs
  2. Spoonful of peanut butter (obvs)
  3. Activated buckwheat
  4. Grain-free granola
  5. Banana
  6. Sprinkle of nutmeg



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