Apple & Cranberry Paleo Oatmeal {aip, dairy free}

2 steps

Prep:1h

Updated at: Thu, 17 Aug 2023 02:58:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories295.4 kcal (15%)

Total Fat25.9 g (37%)

Carbs18.4 g (7%)

Sugars7.7 g (9%)

Protein3 g (6%)

Sodium97.6 mg (5%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1acorn squash

medium-large

480mlcoconut milk

¾ cupunsweetened shredded coconut

1 cupapple

peeled & grated, Use Honey crisp or Pink Lady Apples

1 cupfresh cranberries

or frozen, roughly chopped

½ tspground cinnamon

¼ tspfine sea salt

Blueberries

Optional, to serve

Instructions

Step 1

ROAST: Preheat the oven to 400 F / 205 C. Carefully cut the acorn squash in half, then scoop out the seeds. Cover the bottom of a 7 x 11 baking dish with water, then place the acorn squash halves, cut side down, into the dish. Roast until the squash is tender, about 45 minutes. Remove from the oven and allow to cool.

Step 2

SIMMER: When the cooked squash is cool enough to handle, scoop out 2 cups / 400 g of the flesh and add it to a medium sized saucepan. Add all other ingredients to the pan over medium heat and bring almost to an even simmer, stirring to combine the ingredients evenly. Reduce the heat a little to maintain an gentle simmer and cook, stirring occasionally, until the apple and cranberries have softened and the oatmeal has thickened, about 20 minutes. I like to finish mine off with some extra chopped apples as a nice crunchy topping, too!