Rubies & Radishes

Paleo Slow Cooker N’Oatmeal

5 Nov

Paleo Slow Cooker Oatmeal

Indyanna (my two year old) started preschool recently and they do a group snack. Her school is really great and they let us send a Paleo version of whatever they are serving. Every few weeks, oatmeal is on the menu. We tried gluten-free steel cut oatmeal the first week and she really wasn’t that into it. I created this Paleo Slow Cooker N’Oatmeal for her – loaded with butternut squash and some apples.

Indyanna has been loving this! It’s been a nice change from our usual eggs too. Since this recipe is made in a slow cooker, you can always make this overnight and have delicious, warm, Paleo N’Oatmeal ready for you in the morning.

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This recipe works best if you soak the nuts. So, make sure to plan accordingly.

Paleo Slow Cooker Butternut Squash N’Oatmeal

Equipment
6 quart slow cooker (I use this one)
Potato masher (I use this one)

Ingredients
1/2 cup raw walnuts
1/2 cup raw almonds
1 medium butternut squash, peeled and cubed
2 apples, peeled and cubed
1 teaspoon cinnamon (I like this brand)
1/2 teaspoon nutmeg (I like this brand)
1 tablespoon coconut sugar – if you prefer your oatmeal sweeter, you can do 2 tablespoons (I like this brand)
1 cup coconut milk (Make your own or find BPA-Free coconut milk here)

Toppings
Coconut milk (Make your own or find BPA-Free coconut milk here)
Currants
Dessicated coconut (I like this brand)
Maple syrup (Make sure it’s 100% maple syrup)

  1. Cover the almonds and walnuts with filtered water. Add a dash of sea salt. Soak for 12 hours.
  2. Rinse the nuts with some more filtered water. Place in a food processor and blend until you have a meal or flour consistency.
  3. Place the butternut squash, apples, cinnamon, nutmeg, ground nuts, coconut sugar and coconut milk into the slow cooker.
  4. Cook on low for 8 hours.
  5. Use a potato masher to mash the N’Oatmeal into your preferred consistency.
  6. Top with you favorite toppings and serve.

Paleo Slow Cooker Oatmeal

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Comments

    • Hi Jeanine – I haven’t made this nut-free, but you can probably try skipping the nuts. It won’t have as much of an oatmeal consistency, but I bet the flavor will still be good.

  2. Thanks for this great sounding recipe. We’re grain free and don’t use anything processed, so I make everything. Although we love the raw milk, and can make butter or ice cream with it, I like alternating that with homemade nut milk and recently, started making coconut milk and love it. I use the same brand of coconut as you.

    After I’m finished straining the coconut, I lay it out on a cookie sheet with parchment and put it into the oven with just the light on to dry it. Afterwards, it can be put into a coffee grinder or processor, which turns it into a finely ground flour. I do find, however, the flavor of the coconut is mostly gone. 🙁

    I soak all our nuts first and then dry them under the oven light – until I get a dehydrator. When reading your recipe, you say after soaking the nuts to put them into the processor and turn them into a flour consistency. Does that work when they’re wet, without drying first? If that’s possible, it would save time.

    I’m anxious to try this since we’ve got several gorgeous butternut squash this year which grew from one of our compost piles.

    Thank you again. I’m enjoying your site.

    • Hi Ann – I usually dehydrate nuts, if we are going eat them as is. I tried dehydrated and not-dehydrated for this recipe. It works better when you don’t dehydrate them for this. It gives the recipe more of an oatmeal consistency. Hope that helps!

      • Yes, it does help to know as I would have thought it might be too sticky without drying. Not having to dehydrate will also be quicker, and quicker is always good. 😉

        Thank you.

  3. I posted some comments about your recipe but it’s not showing and I have no idea how to contact you for help. If you see this, could you please check what the reason might be.

    Thanks.

  5. This was awesome!! I didn’t want to wait for the soaking of the raw nuts so I used about 3/4 cup of almond flour. I also only had one apple so I added some homemade, unsweetened applesauce I had canned last week, and proceeded as directed. Turned out wonderful. Will be my go to winter comfort recipe. – Thanks for sharing.