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’
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.
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“!