Looking for a warm, cozy breakfast cereal that’s grain free? Try this coconut porridge with berries! It’s gluten free, grain free, and free of the top allergens!
What’s the trickiest meal of the day when you have food allergies? Breakfast.
So many breakfast foods are allergens. There’s eggs, and dairy, gluten-filled toast and pastry, and nuts – it’s just a mess.
The old standbys you used to eat, like peanut butter toast or a cheese omelet just aren’t possible anymore, so you have to find new, safe favorites.
I tend to gravitate toward make ahead breakfast recipes, like chia seed pudding or overnight oats. But sometimes you want something warm, especially in the cooler months. I know many of you also avoid oats, so this grain free coconut porridge is for you – it’s delicious.
Ingredient Notes
- Coconut Flakes – Unsweetened, finely shredded coconut will work the best in this recipe. Large flakes won’t create the right texture for this porridge. I like Let’s Do Organic brand, which you can find in many grocery stores.
- Pumpkin Seeds – You will want roasted, unsalted pumpkin seeds for this recipe. Superseedz is a brand of pumpkin seeds that is made in a nut free facility.
- Non-Dairy Milk – Use any brand of non-dairy milk that works for your dietary needs. I recommend a neutral tasting non-dairy milk for best results.
Coconut Free Breakfast Ideas
If you can’t do coconut, you may prefer this recipe for peach and cherry overnight oats, or this baked blueberry oatmeal recipe.
Variations
You can customize this recipe to suit you – try adding chopped apples and cinnamon instead of berries, or some cocoa powder and cacao nibs for a chocolate treat.
In the summer, you could add cherries and peaches, or any other fruit that’s in season.
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Recipe
Grain Free Coconut Porridge.
Ingredients
- ½ cup roasted pumpkin seeds unsalted
- ¾ cup unsweetened coconut flakes
- pinch salt
- 1 cup non-dairy milk
- 1 Tablespoon maple syrup
- ¾ cup frozen wild blueberries
Instructions
- Place the pumpkin seeds in a food processor and blend on high speed until you have a fine flour.
- Place the frozen wild blueberries in a microwave safe bowl and microwave on high for 90 seconds. Set aside.
- Place the ground pumpkin seeds, unsweetened coconut flakes, salt, and non-dairy milk in a small pot.
- Heat over medium heat for a few minutes until the porridge is warm. Add the maple syrup and stir.
- Divide the porridge into two bowls. Top with the blueberries and more pumpkin seeds if desired. Enjoy!
Daniela
Could you help me please? I don’t see any “porridge” in the ingredients list. Did I miss something?
Kelly Roenicke
This is a grain free porridge made with coconut and pumpkin seeds. Those ingredients make the “porridge” or cereal-like texture of this recipe.
Rebecca Watson
This is so good! Thank you for all the recipes!!!
Mira
A newbie in veganism and this porridge recipe has now become my easy go to breakfast thanks
Kelly Roenicke
So glad you love this! Thanks for letting me know!
Melissa Lorino
You are my new BEST FRIEND!! For the first time in 3 years, I now have recipes I can actually make and my whole family enjoys them- especially my little one with food allergies. I’ve bought all the e-cookbooks and the hard copy and I will forever love you for them ?
Kelly Roenicke
Oh, thank you! Your comment made my day! I’m so happy I can help! :)
Julia Mueller
Yes, yes, yes! I’m in love! This porridge looks so creamy, dreamy, and tasty…the perfect way to wake up!!
Kelly Roenicke
Thank you, Julia!