Mornings can feel repetitive on the AIP or Paleo diet. You open the fridge, stare at the eggs (again), and wonder if it’s really possible to eat something that feels comforting and fits your food plan. The good news? Yes, it absolutely is.
These recipes prove that breakfast can still feel like a treat, even when you’re skipping grains, dairy, and refined sugar. Whether you’re following AIP, SCD, or Paleo, the right mix of texture and flavour can make breakfast exciting again, not just “compliant.”
We’ve rounded up five breakfasts that check every box – simple, satisfying, and ready to power your morning without feeling restrictive.
5 Best Paleo, AIP & SCD Breakfasts
Here’s a quick look at our favourite real-food breakfasts – the ones that actually make mornings easier.
- Carrot Cake Breakfast Cereal – A cozy, grain-free porridge made with squash, carrots, and coconut milk.
- “Buttery” Baked Pita Crisps – Crisp, golden, and naturally buttery, perfect with fruit, pâté, or nut-free spreads.
- Coconut Cassava Pancakes – Fluffy and slightly sweet, these are made for lazy weekend mornings.
- Apple Cinnamon Breakfast Bowl – Warm sautéed apples and coconut oil, topped with seeds or coconut flakes.
- Sweet Potato Hash with Greens – A savoury, hearty meal that tastes like comfort in a skillet.
Below, we’re diving deeper into two community favourites: the Carrot Cake Breakfast Cereal and the “Buttery” Baked Pita Crisps. Both are freezer-friendly, nutrient-dense, and built from everyday pantry staples.
🥕 Carrot Cake Breakfast Cereal
Prep time: 5 mins | Cook time: 10 mins | Total time: 15 mins | Serves: 2
There’s something about the smell of cinnamon and coconut milk simmering on the stove that makes a morning feel grounded. This AIP breakfast is everything we miss about oatmeal (creamy, comforting, and lightly sweet) but without the grains or dairy.
The trick lies in using spaghetti squash as the base, paired with grated carrot for sweetness and texture. It’s one of those autoimmune diet breakfast recipes that makes you wonder why you ever thought “restrictions” meant boring.
Ingredients
- 2 cups cooked spaghetti squash
- 1 medium carrot, finely grated
- ½ cup apple cider (unfiltered juice)
- ¼ cup full-fat coconut milk
- 1 tsp vanilla (omit for strict AIP)
- ½ tsp cinnamon
- ¼ tsp ground ginger
- 2 tbsp raisins
- Optional: shredded carrot or chopped nuts (omit for elimination AIP)
Instructions
- Combine squash, carrot, apple cider, coconut milk, vanilla, and spices in a small saucepan.
- Bring to a gentle simmer for 5–7 minutes until thickened slightly.
- Blend briefly with a hand blender for an oatmeal-like consistency.
- Stir in raisins and cook another 2 minutes.
- Serve warm with a drizzle of coconut milk or a sprinkle of shredded carrot.
💬 Tip: Chill leftovers overnight for a “no-oat” cold breakfast bowl. It tastes like dessert but still counts as a Paleo hot breakfast cereal gone cool.
🧈 “Buttery” Baked Pita Crisps
Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Serves: 2–3 trays
Sometimes, all you need is a little crunch. These AIP crackers are made from just five ingredients but deliver major flavour. The first time we tested them, someone in the kitchen actually said, “Wait, are you sure there’s no butter in these?” That’s the magic of arrowroot flour and coconut oil – the duo that makes this pita crisps recipe so addictively crisp.
They work as vegan pita chips for snacking, as a base for dips, or even as crunchy croutons in a fattoush salad. And unlike store-bought crackers, they’re grain-free, dairy-free, and completely adjustable for AIP, Paleo, or vegan diets.
As one reader called them, “alchemy in action” – because sometimes, baking arrowroot crackers really does feel like science and art meeting halfway.
Ingredients
- 1 cup arrowroot flour
- ¼ tsp baking soda
- ¼ cup melted coconut oil
- 5 tbsp cold filtered water
- Sea salt to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- In a bowl, combine arrowroot flour and baking soda.
- Add oil and water, mixing until a soft, slightly oily dough forms.
- Roll the dough between two sheets of parchment to about ⅛ inch thick.
- Cut into triangles or squares using a pizza cutter.
- Sprinkle with salt and bake for 20–25 minutes, until light golden brown.
- Let cool completely – they’ll crisp up as they rest.
💬 Tip: Freeze extras in an airtight container. They reheat perfectly in the oven, staying crispy and “buttery” every time.
Storage Guide
Dish | Storage | Freezer-Friendly | Best Served |
Carrot Cake Cereal | 3 days in fridge | ⚠️ Not ideal | Warm or chilled |
“Buttery” Pita Crisps | 1 week in airtight jar | ✅ Yes | Room temperature or toasted |
💬 Tip: For meal prep, make both on Sunday. The cereal keeps mornings simple, and the pita crisps double as a lunch or dinner side with dips or SCD dinner ideas.
Serving & Pairing Ideas
Pairing these recipes turns them into mini rituals. Here’s how we love to serve them:
- Carrot Cake Breakfast Cereal with coconut yogurt and a drizzle of maple syrup for weekend brunch.
- Pita Crisps alongside guacamole, baba ganoush, or a spoonful of autoimmune diet breakfast pâté.
- Add a side of herbal tea with a splash of coconut milk to round things out.
They also play well with your other AIP breakfast ideas: try dunking pita crisps into pumpkin purée or crumbling them over a hot breakfast cereal for crunch.
Keep the grain-free comfort going beyond breakfast. Head over to AIP and Paleo baking-recipes for our favourite banana bread, shortbread, and pumpkin pie squares. Simple recipes made with love.