AIP Instant Oatmeal (Starch and Coconut-Free)

 

 

With the successful launch of 85 Amazing AIP Breakfasts, I realized how many people LOVE their morning meal. Like a deep, earth-rattling passion for your pancakes and cereal. I feel ya. Like I said in my post last week, it’s my favorite meal of the day even though life circumstances sometimes have me skipping it or postponing it to a time period called “lunch”. With my new early schedule, there won’t be much time for a proper breakfast, but I will definitely have 5 minutes to throw this together, which is why I wanted to develop an Instant Oatmeal recipe in the first place! Selfish motivations.

 

All of the AIP porridge recipes on the Web and in the e-book are made from coconut milk, starchy root veggies, or both! I know a lot of people following AIP have further restrictions such as GAPS, low carb, low FODMAP (replace honey with maple for low FODMAP), or starch-free diets, so this one is for you guys! If you can tolerate a little starch, there is also an option for you which will thicken up the oatmeal a bit. This recipe will make a thinner oatmeal (which is how I used to eat my Instant Oatmeal in college), which I enjoy as it doesn’t sit heavily in my tummy.

 

Feel free to play around with the flavors: apple cinnamon, cinnamon raisin, caramelized banana, carob, etc would all be super tasty here!

 

AIP Instant Oatmeal

Serves 1 | Ready in 5 minuets

2 Yellow Summer Squash, cubed

½ tsp Cinnamon

1/8 tsp Ground Cloves

2 tsp Honey

1 T Grass Fed Gelatin

Pinch Sea Salt

For serving: 1/2 cup Blueberries, 1/8 tsp Ground Cinnamon, 1 T Coconut Butter (optiona for coconut-versionl)

Optional Thickeners (Note: These contain starch or coconut): sweet potato flour (1-2 T), coconut flour (2 tsp), arrowroot starch (1 tsp)

  1. Place squash in a food processor and process for 30-45 second until the squash is broken down into the texture of wet oatmeal. A longer process time means thinner oatmeal.
  2. Bring the processed squash, cinnamon, and cloves to a low boil in a small saucepan set over medium-high heat. Remove from the heat and stir in the honey, gelatin, and sea salt. Serve immediately with blueberries, a sprinkle of cinnamon, and a tablespoon of coconut butter, if desired.
  3. Note: If you would like a thicker oatmeal and can tolerate starch, add one of the optional thickeners during step 2.

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