AIP Instant Oatmeal

By mdancause

Ingredients

• 2 Yellow Summer Squash, cubed
• 1/2 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)

Details

Servings 1
Adapted from grazedandenthused.com

Preparation

Step 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.

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.

Note: If you would like a thicker oatmeal and can tolerate starch, add one of the optional thickeners during step 2.