I love breakfast. My days are usually filled to the brim with endless tasks and to-dos, but my morning is the one time in my day where I can take a deep breath and just be, without thinking about everything that needs to get done. Breakfast is a sacred ritual in our house. The hubs and I have the same routine every morning – after exercising & showers, we venture into the kitchen to prepare coffee & tea while we silently prepare our breakfasts and then we sit together at the table or in front of our favorite show to enjoy them. It’s like a beautiful dance that I look forward to every day. Does any part of your morning feel like a sacred ritual? Maybe that first cup of tea or coffee or just stretching in bed for a few seconds. Either way, a delicious and filling breakfast is always a necessity to start my day. This Apple Cinnamon Oatmeal (AIP/ Paleo) really hits the spot first thing in the morning.
It has a creamy, rich texture and slight sweetness from the fresh apple and vanilla without any added sweetener. It tastes like a breakfast treat while actually sneaking in A LOT of vegetables and fiber. It’s the perfect AIP breakfast food in my opinion. Plus this recipe makes about 7-8 servings of oatmeal, so it’s great for batch cooking sessions.
Apple Cinnamon Oatmeal (AIP/ Paleo)
Prep Time: 5 minutes
Cook Time: 1 hour
Makes: about 7 servings
2 acorn squash
3 1/2 cups coconut milk
2 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt
1/2 cup tigernut flour
3 1oz boxes of raisins
Preheat the oven to 400 degrees Fahrenheit. Cut the squash in half length-wise and scoop out the seeds. Place the squash cut-side down in two baking dishes and cover the bottom of each dish with water. Bake for 20-30 minutes or until the squash is fork tender. Remove from the oven and set aside to cool.
Cut the apples into large pieces, removing the core, and use a food processor box grater to shred the apples. Once cool enough to handle, scoop out the flesh of the squash and place in a large pot on the stove along with the apples, coconut milk, cinnamon, vanilla and salt. Bring the mixture to medium heat and start to break apart the squash with a spoon or spatula. Cover and cook the oatmeal for about 10 minutes or until it is bubbling, stirring occasionally. Reduce the heat to low and stir in the tigernut flour and raisins. Continue to cook the oatmeal for a few more minutes or until well combined.
Serve warm with fresh apples on top alongside my Turkey Apple Breakfast Sausage.