Breakfast is often what people find hardest to keep inspiring when adopting a primal lifestyle…
It’s without a doubt the most habitual meal we eat (since it’s such a huge and important part of our morning routines) and it IS hard to change the way we’ve started a day for years and years (and years).
But, since breakfast pretty much set the bar for the rest of the day, it’s also so important to not fuel it with food that will do us more harm than good (in other words…just about everything that is generally considered as breakfast in large parts of the world today).
To me, the best breakfast is leftovers from last night’s dinner…but I do understand, and respect, that not everyone like to start their day with something they’d usually finish it with.
Therefore I thought I should share a recipe for a traditional and common breakfast with you today…Paleo style!
This Paleo porridge is Primal and Paleo compliant and, unless you’re using it as a substitute to fill a grain based oatmeal void, I would say it’s also Whole30 compliant!
I can’t really take all the credit for this recipe myself. It is the result of inspiration from a number of similar recipes which eventually led to this one.
Ok, here’s the recipe:
[gmc_recipe 3680]
Put it in a bowl, dust some ground cinnamon on top and serve with coconut milk and some lingonberry jam, applesauce, grated apple/pear, or berries.
Enjoy!
Strictly Paleo...ish! 
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Sounds like a great and nutritious recipe, I’m curious to try this. I’m just confused on how you prepare the eggs in this porridge. Do you scramble them in the pot or whisk them with the rest of the ingredients before pouring it all into the pot to heat? Thanks!
I put all the ingredients directly in the pot and mix/whisk them well (saves me some dishes)…;)
Then I place the pot on the stove, letting it heat up while stirring until preferred thickness.
Hope you’ll like it! :)
Thanks! I think I’ll try this tomorrow. I’ve been doing intermittent fasting this past month (so, no breakfast) which has been really interesting, and while I don’t actually feel the need for breakfast anymore, I think I’d break it for some porridge!
Sounds like a plan! :)
I would love to hear what you thought of it if you have the time and possibility to drop a line here :)
This recipe would be equally delicious substituting the coconut flour with quinoa flakes. They definitely have that warming oatmeal feel for those cold winter mornings!
Can this be made the night before and placed in the fridge for an easy grab and go option?
Hi Stacy!
Good question…it’s so quick to make I’ve actually never tried making it in advance.
I’m guessing it would work just fine, with a possible change in texture though.
However, let me try and verify it first.
I’ll give it a try tonight (CET), and should have an answer for you by this time tomorrow.
//Peter
Hi again Stacy!
Said and done, I made a batch last evening which I stored in the fridge over night.
Since I wasn’t sure how you intended to eat it, I reheated half of it (45sec in the micro) and served as in the post, and the other half I ate cold with just cinnamon and berries (ie no extra coconut milk).
I must say it worked very well, and I didn’t experience much change in texture (which I would have guessed)!
Eating it cold however did take away some of the feeling of eating porridge…it was more like…pudding maybe?
(Still good, but if you ask me I prefer it warm…but that of course comes down to personal preferences.)
So, to answer you original question:
YES, you can make it in advance for a quick grab and go! :D
Wish you a great day!
// Peter
Hi again! I’m eating this right now and I have to say it’s very interesting! It’s like a sweet take on scrambled eggs. I used to make a flaxmeal porridge with nuts, fruit and coconut milk but I stopped because I felt it was too high in nuts/seeds and lacking protein. I did eggs for a while but I’m not really a morning eggs and bacon type of person. This is actually the perfect compromise: a healthy dose of protein and saturated fats to start the day but with a morning cereal feel to it. I topped it off with some cinnamon, a homemade blackberry-chia jam and some fresh strawberries. Thanks a bunch for this recipe!
Sounds to me like you’re having a great start of the day :D
I’m happy to hear you liked the recipe, and I think your choice of toppings sounds absolutely delicious! :)
Thanks for taking the time to let me know, I really appreciate it :)
//Peter
UTTER BREKKIE BRILLIANCE!!…Just HOW did you know THIS kind of fare was waiting to be created…specifically for ME?!…I heartily second “My Little Jar of Spices” comment on this being “the perfect compromise”…I was really in need of a non-Bacon & Egg type breakfast…and missed my little bowl of “creamy” with the colder, rainy fall here in France…Merci bien!
Hi Donna!
Well, the recipe is not an invention of mine, so I can’t take credit for it.
(I wish it was though, because I absolutely agree it’s brilliant! ;) )
However…I did suspect there are a few out there who, as long as the ingredients are compliant, prefer a traditional breakfast if possible…so there was no doubt to share it with you :)
It’s always a pleasure to read your comments Donna, thanks! :)
//Peter
I can assure you…the pleasure is all OURS…(as I’m certain your faithful readers appreciate your ingenuity when faced with culinary dilemmas or the “What-the heck-can-I-make that is delicious, palate-pleasing and Paleo-friendly?” question)
Thanks :)
I made the recipe this morning and it was a keeper! I’m fairly new to the Paleo way and am doing a lot more adventurous cooking and am soooo confused by all the various coconut milks. It seems that many Paleo recipes call for coconut milk (which is okay as I love it), but they aren’t very specific as to what type. There is the So Delicious Coconut milk which seems to me to be a sub for regular milk? There is coconut cream and there is lite and premium which all come in a can. What type do you use for this recipe? Also, I will have to check out vanilla pods. I have never heard of them, I just added a little vanilla extract.
Hi Shelly!
I’m glad you liked the recipe :)
When it comes to the coconut milk, I think you might be complicating things more than necessary.
Your first priority should be to find a brand that is additive free and comes in a BPA-free container.
(The one I use is 80% coconut and 20% water…nothing else, and comes in a carton (instead of a can, which is likely to have BPA in the lining).
Here’s an interesting article on it: http://chriskresser.com/3-reasons-why-coconut-milk-may-not-be-your-friend
If you find more than one brand fulfilling this, just go with the one you like the most as long as the recipe calls for (any type of) coconut milk.
(If it specifically calls for coconut cream however, you should probably go for that as it is a different type of product.)
I’m from Sweden so unfortunately I don’t have any experience in the different brands of coconut milk available in US (but Native Forrest seems to be popular, and claims to be BPA free), nor do I think my favorite brand (“Santa Maria”) is available outside Scandinavia.
If you want some suggestions I recommend you logging on to http://paleohacks.com to see if there is any topic about this already, and if not start one.
Regarding the vanilla pod, it’s the same as vanilla bean, ie the plant matter that each keeps thousands of small, black, vanilla seeds.
Dried and ground vanilla pods/beans is a dark brown or black powder, and is often sold in small glass jars as “vanilla powder”. In Sweden you’ll find it in the baking section of the grocery stores (or sometimes among the spices), and that’s where I would look first in a US store too.
Hope this answers your questions, or at least points you in a direction?
If not, let me know and we’ll sort it out :)
Have a great day Shelly!
//Peter
Hi Peter,
Thanks for your reply and all of the information! I didn’t realize the majority of metal cans are contaminated with BPA. The article by Chris Kresser on coconut milk was interesting and informative. I’m a big shopper on Amazon so I ordered a case of Native Forest…and I realized I DO know what vanilla beans are…now to work on my cooking skills. Thanks again! :-)
Or, if you want to get some veggies into your breakfast, you could add some mashed cauliflower. This sounds easier though. :)
Yes, you wouldn’t eat this with the goal to up your veggie intake ;)
(But mixing the porridge with mashed cauliflower to make it more complete actually sounds like an interesting idea…and somewhat scary, haha!)
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Eating this as I type. It is delicious! I threw on a few blueberries, some shredded coconut and some maple syrup and cinnamon. Yummy! Thank you. This will be my go to hot “cereal” from now on.
I totally agree, and it’s quick to make too! (Plus, you get a decent amount of protein and fat.)
Thanks for taking the time to letting me know you liked it…I really appreciate that and you just made my so far Good Friday even better :)
Cheers! // Peter
Thanks for
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Looks delicious!
Thank you :)
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Here is another one I got from MariaMindBodyHealth. 4 scoops of Vanilla Whey Powder, 1 teaspoon of Psyllium husks (ground), 1 scoop (tablespoon) of Ground flax and one cup of Almond milk. Add together in a pain and add flavorings of your choice. It thickens and has the consistency and taste of cream of wheat. I keep several batches of all the dry ingredients mixed in a Tupperware and then just add milk when I want some. GENIUS! I will try this recipe too for variation.
Brilliant prep-work Allison! (I _really_ suck at planning ahead) :)
Pretty cool recipe too, really low in carbs! (but I would probably add more fat).
Awesome, let me know how it turned out for you :D
//P
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Well I have to say I was a little sceptical about how this would turn out expecting something like scrambled eggs but I was pleasantly surprised. It was just what I needed on a cold winters day, with the addition of banana, blueberry and raspberries it was yummy!
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I thought whey powder was a form of wheat which isn’t allowed on Paleo.
Hi Chris!
Whey is not a form of wheat, it’s a protein derived from dairy (cow’s milk)…which also makes it not Paleo.
However, there’s no dairy (whey nor any other form) in this recipe.
Cheers! // Peter
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I am new to the Paleo diet, first day, and I would like to try this, but I am allergic to coconut and all other nuts. Can you suggest another type of flour that would work with this besides wheat flour, coconut flour, and almond flour? Would a tapioca flour do the trick or is that considered a grain flour?
Hi Stephanie!
First, congratulations on your decision to take on a Paleo lifestyle!
I have not tried the recipe with any other flours, but would guess it wouldn’t be a problem as it’s mainly the eggs that make the consistency in this dish and the flour basically just makes it less…eggy.
My suggestion would be to experiment with other non-nut compliant flours and ratios.
Yes, tapioca flour is Paleo compliant so that is fine to (just be aware it’s rather starchy if that is a concern). Banana flour would probably work well too.
Good luck!
//Peter
I did try this recipe as is and then with tapioca flour. Both times, it turned out like scrambled eggs. What did I do wrong?
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I made this today and it is excellent! I am thrilled to have a quick and easy breakfast that is filling! I have stuck to the same breakfast for years so this is a refreshing change. Thank you!