Acorn Squash N’Oatmeal (AIP/Paleo/Sugar-Free)

My 17 month old is now answering “Me” to any question we ask her:
Who wants some offal meat? – “ME!”
Who loves veggies? – “ME!”
Who is a lil’ nutrivore – “ME!”
Who thinks Mama is the best -“ME!”
Who’s a perfect little angel? – “ME!”
Who used to eat oatmeal for breakfast every single morning ? -“ME!” – Sorry sweetheart, the answer is “Ma-ma!”

I used to top my oatmeal with cinnamon, raisins, sliced bananas, nuts, seeds, and waaaay too much maple syrup! It was tasty but not what my body needed at the time. Then, I moved away from oatmeal to smoothies every morning. Now on AIP, I enjoy smoothies some mornings, but mostly leftover meat and veggies, or bone broth soup. Albeit, every once in awhile, I get a hankering for a hearty bowl of oatmeal. Now, I don’t want a bowl of sugary oatmeal bound to wreak havoc on my body. No siree! My body needs the opposite, but, my taste buds, they still want comfort. So what’s a girl to do? I’ll tell ya! She creates a bowl of anti-inflammatory n’oatmeal!

This recipe is simple. Purée then mix. See, told ya, sim-ple! I chose to exclude coconut milk from this recipe as I do so much better limiting coconut products, except coconut oil, that I put on everything! All I need is a little sprinkle of unsweetened coconut shreds on top and that gives me just enough coconut. If you do fine with coconut products, feel free to top your n’oatmeal with some creamy coconut milk, or some toasted coconut flakes. I’ve included fresh ginger for its amazing anti-inflammatory properties, but it also adds a spicy warmth, perfect for cold winter mornings!

Now, who wants some? – “ME!”

Acorn Squash N'Oatmeal (AIP/Paleo/Sugar-Free)

Yield: 2 servings

Acorn Squash N'Oatmeal (AIP/Paleo/Sugar-Free)

Prep Time:
5 minutes
Total Time:
5 minutes


  • 2 cups of roasted acorn squash,mashed and warmed
  • 1 medjool date (pit removed)
  • 1/2 cup hot water
  • Inch to 2 inch chunk of ginger (depending how spicy and anti-inflammatory you’d like it.)
  • 1 tsp cinnamon
  • 1 tbsp coconut oil
  • Pinch Himalayan pink salt


    1. Set aside 1 cup of the acorn squash.
    2. Blend remaining squash and ingredients until smooth.
    3. Mix the purée with the mashed acorn squash.
    4. Top with any AIP friendly toppings you’d like, such as shredded coconut, toasted coconut flakes, coconut milk, raisins, sliced apples, or pears.
    5. Enjoy!

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  1. Wow, this looks great and can’t wait to try it! Thank you for sharing.

  2. Wow, Rebecca, what a treat! I can’t wait for the weekend to give this a try one morning and your plantain/collagen pancakes the next. I’m wondering which of my current fat selections will work best in place of the palm shortening, I’ve got duck fat, beef tallow, lamb tallow and, of course, coconut oil. If only I had some rendered bacon fat!

    Love your website, write-ups and recipes so far. Thank you for sharing your kitchen creativity and food-substituting ingenuity.

    • Seth, your comment made my day! Thank you 🙂

      Without the palm shortening, the texture may be sligthly different but I would say any of those fat options should work.

  3. There’s no oatmeal in the recipe..?

  4. Melonie Klay

    Do you think I could omit the medjool date and replace with a bit of maple syrup? I’m FODMAP sensitive :(.

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