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Apple and Cranberry 'Oatmeal' {AIP, GAPS, SCD, Paleo}

January 30, 2015 By healingfamilyeats 31 Comments

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If you click through from my links to Amazon or some other vendors, and buy the products I use, Amazon and others may pay me a small percentage as commission, without affecting the price you pay. I only recommend products that, to my knowledge, fit within the AIP Protocol, and are of good quality - that’s why I use them! You will find most active bloggers do this, and like them I look to this practice to fund the blog and allow me to carry on actively posting.

apple and cranberry 'oatmeal'

I wasn't going to do another 'oatmeal'/'n'oatmeal' (whatever), but I made this one the other day and, seeing as it was soooo tasty, I decided I'd be a meany not to share! We seem to have a glut of gorgeous cranberries in the freezer at the moment, left over from Christmas of course when I scooped them up for cheap, but many stores have them all year round in their freezer departments. So I put them into my oatmeal, together with some apples that needed eating ... and boom! Another recipe born.

I've been making 'oatmeals' now for months and don't think I could ever tire of them. They're also perfect for batch cooking and squirrelling away in the freezer for particularly lazy mornings. Or hurried mornings which is what I've been having all this week. My boy is acting in his school's annual play, oh the time and effort these kids have invested is staggering and it's all come to a climax with full day rehearsals, late nights and four performances, two on Saturday. He's going to be zonked come Sunday I just know it, so I've been stoking him with bone broth at every possible moment and operating a meals on wheels service with AIP nourishment whilst all the others eat crap from the local mall. I know which he'd prefer ... but I'm (only just) bigger than he is, so hopefully I'm on the winning team!!

Be super duper organised and prepare a large squash the night before by cutting it in half across the width, scooping out the seeds and putting it cut side down in a roasting pan large enough to hold both halves. Pour a half inch worth of water into the pan and bake at 350F/180C for about 45 minutes to an hour. You want the flesh to be nice and soft, beyond that spaghetti stage so if you go over the 45 minute mark, like I often do because I get distracted, I wouldn’t worry! Carefully remove the piping hot squash halves and put them onto plates to cool before popping into the fridge overnight. Next morning, making this is the easiest thing ever and takes just minutes!

PS: When you make 'oatmeals' be sure to add some collagen on serving (which mixes in beautifully by the way) for your joint health. It's wondrous stuff and does your body a gazillion favours!

apple and cranberry 'oatmeal' apple and cranberry 'oatmeal'
Even though this recipe uses half a large squash, I still cook this size as the squash keeps well in a covered container in the fridge. That way you'll have enough for another oatmeal breakfast, or a good quantity you can use for something else.
(serves 4)

3 cups spaghetti squash (see above for how to cook)
1+1/4 cups shredded coconut
2+1/2 cups coconut milk
3 large golden delicious apples, cored and chopped
1 cup fresh or frozen cranberries
pinch salt

Put all the ingredients into a large pan, mix well and bring to the boil. Immediately turn down to a simmer and cook, stirring frequently until piping hot and the apples have softened, approx 8-10 minutes. Resist the temptation to add more coconut milk if your mix looks rather dry at the start. Apples give out a surprising amount of liquid as they cook so add that extra milk right at the very end, after blending, if needs be.

Use an immersion blender to break down the fibres of the squash, but leaving it fairly chunky.

Don't forget to check out two more delicious oatmeals : Roasted Cinnamon Pear 'Oatmeal' and my Summer version, Peach and Ginger 'Oatmeal'. Plus for more breakfast inspiration, you may want to think about getting a copy of the e-book "85 Amazing AIP Breakfasts"!

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Comments

  1. Sophie says

    February 08, 2015 at 5:40 pm

    Spaghetti squash in the oven right now. Making this for breakfast tomorrow 🙂 Yum yum yum!

    Reply
    • healingfamilyeats says

      February 08, 2015 at 10:24 pm

      Haha, so are we. Will be thinking of you Sophie 🙂

      Reply
  2. Mara says

    February 12, 2015 at 5:15 pm

    I find that it's so hard to cut the squash in half even with my Wusthof knife. So I cook it whole and then cut it when it's softer. Much easier on my arthritis as well.

    Reply
  3. Mara says

    February 13, 2015 at 9:00 am

    A little confused about when to blend the squash... before you put it in a pot with all other ingredients or after you cook it together? You have it listed down at the bottom and I've already combined all ingredients to cook. Did I miss the part about immersion blending the squash earlier? I'm sure it'll be fine the way I have it now. Maybe I'll food process it all after cooking.

    Reply
    • healingfamilyeats says

      February 13, 2015 at 9:06 am

      Hi Mara, you blend after cooking. Hope you enjoy it 🙂

      Reply
    • jill says

      November 27, 2020 at 11:33 am

      What type of coconut milk are you using? Canned?

      Reply
  4. Mara says

    February 13, 2015 at 9:15 am

    Yep I'm lost. I blended at the end and now my noatmeal is pink from cranberries. Fail.

    Reply
    • healingfamilyeats says

      February 13, 2015 at 9:18 am

      Doesn't sound like a fail to me, it sounds like you've used more cranberries than I did, that's all. As long as you cooked it as per the recipe, it'll be fine.

      Reply
  5. Kate says

    February 17, 2015 at 5:25 pm

    So good! I just made the base without fruit, so we can each add cinnamon, applesauce, etc to taste. Super good just on its own. Thanks!!

    Reply
    • healingfamilyeats says

      February 17, 2015 at 5:26 pm

      Great to hear. I also like it plain with added salt 🙂

      Reply
  6. Ann Bartholomew says

    February 23, 2015 at 12:13 pm

    Haven't tried this recipe yet, but based on the color, will add the cranberries after cooking & blending. My oatmeal looks like something the Pink Panther would make...

    Reply
  7. Faith E. says

    February 27, 2015 at 11:05 am

    I made up a batch of this yesterday and I love it! I did not want to use my cranberries for this (have been saving them for cranberry sauce), so I made it without cranberries. I do not have an immersion blender yet, so I pureed it in my Blendtec. It turned out great! Thanks for sharing your yummy AIP recipes.

    Reply
    • healingfamilyeats says

      February 27, 2015 at 11:08 am

      My pleasure Faith, thanks for letting me know 🙂

      Reply
  8. Lisa says

    October 27, 2015 at 4:58 am

    Does this freeze well?

    Reply
    • healingfamilyeats says

      October 27, 2015 at 7:01 am

      Perfectly. 🙂

      Reply
  9. Lynn says

    April 09, 2016 at 3:52 pm

    Thanks so much! I have problems with eggs and starches, so breakfast can be tricky. This will help!

    Reply
    • healingfamilyeats says

      April 09, 2016 at 7:35 pm

      I hope you enjoy the recipe Lynn, thanks for popping in!

      Reply
  10. jen says

    October 09, 2017 at 5:10 am

    FABULOUS! Thank you for sharing!

    Reply
    • healingfamilyeats says

      October 09, 2017 at 8:56 am

      Glad you liked it 🙂

      Reply
  11. Donna says

    June 26, 2019 at 11:46 am

    Hi! I’m new to all this AIP, so please bear with me! Here in Australia I find it hard to find spaghetti squash. I only see it every now and then. Do you think I could substitute with butternut squash?

    Reply
    • healingfamilyeats says

      June 29, 2019 at 6:35 am

      Hi Donna. I know spaghetti squash is a little tricky to find in Australia but I understand acorn squash is easier. I would use that rather than butternut. Best of luck and welcome to the AIP.

      Reply
  12. Danielle says

    December 04, 2020 at 5:09 am

    I see that all the "oatmeal" recipes have shredded coconut. I am not a fan of the texture of coconut and wondering whether you can taste it, could blend it into a "flour" consistency or what could be substituted? Thank you for your input!

    Reply
    • healingfamilyeats says

      December 14, 2020 at 1:45 pm

      The shreds give some texture to the recipe so flour wouldn't work well. If you have access to tigernut flakes you could use those instead. Does that help?

      Reply

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I’m Kate, mother of two, wife of one! I’m also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, AIP Certified Coach, qualified chef and author of The Autoimmune Protocol Reintroduction Cookbook. I'm also crazy about The (US) Office and living the dream in Vancouver, BC. I’m passionate about the health of myself, my family and YOU. It’s great to have you here, make yourself a mug of bone broth and hang out with me for a while.

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I'm Kate Jay, mother of two, wife of one! I'm also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, Certified Gluten Practitioner, Certified AIP Coach and qualified chef, living the dream in Vancouver, BC. I'm passionate about the health of myself, my family and YOU. It's great to have you here, make yourself a mug of bone broth and hang out for a while.

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