Paleo “Oatmeal” with “make ahead” option

  • ⅛ cup coconut flour
  • ⅛ cup flax meal
  • ½ cup water
  • ½ cup strawberries (bananas or blueberries are also really yummy)
  • ¼ cup pureed butternut squash or sweet potato*
  • 1 egg (or substitute 1 Tablespoon chia seed for an eggless version of this porridge)
  • Pinch of salt
  • Stevia to taste (I use strawberry stevia if my fruit of choice is strawberries and blueberry stevia if I use blueberries)
  • **On the go version follows recipe.
  • *For a pumpkin version of this recipe, use pumpkin for the squash and for the fruit, use bananas. Add pumpkin spice to taste.

  1. Heat coconut flour, coconut milk, water butternut squash and fruit in a small saucepan over medium heat and stir constantly until heated throughout and blended. Butternut squash and fruit should be well incorporated.
  2. Add egg and continue to stir over medium heat. If you are making an eggless version, stir in 1 tablespoon of chia seeds and continue to stir to desired consistency.
  3. Remove from heat and add stevia to taste.
  4. For a make ahead/on-the-go version, put coconut flour, flaxseeds, chia seeds and freeze driet fruit in a large, plastic zip bag and make servings for the whole week. Instead of using baked squash squash, add a freeze dried version of the squash. Add 1 packet of stevia for each serving of the dry paleo “oatmeal” that is in the bag. Crunch up all of the ingredients. Each morning scoop out about ¾ of the mixture and heat over the stove with ½ cup coconut milk and ½ cup water until thick and incorporated.