Paleo Raspberry Coconut Oatmeal (Grain Free, Gluten Free, AIP, GAPS, Whole 30, SCD, Low FODMAP, Vegan)

If you follow me on Instagram you know that I am currently on vacation in Bali. It’s amazing. If you haven’t been to this beautiful country yet I highly suggest planning a trip. Like now. I will do a full re-cap of my experience once I am home and have had a chance to do some real photo editing. I am also now strongly considering writing a Paleo Indonesian/Balinese Cookbook. The food here is incredible! But there have been a few dishes I had to miss out on since they contained wheat, dairy or soy. Would any of you be interested in a Paleo Balinese cookbook? Think curries, sautes, coconut milk stews, coconut pancakes and so much more. My mouth is watering just thinking of everything I have been eating. In fact we just ordered room service and I am waiting for my grilled chicken in spiced coconut milk to arrive. Does that not sound amazing?

So while I totally avoid grains these days, that doesn’t mean that I still don’t love oatmeal. And since my whole goal is to help you (and me) eat better, while not having to miss out on the foods you love  I came up with this Raspberry Coconut Oatmeal recipe. This one is safe for the paleo, AIP, GAPS, Whole 30, SCD, low FODMAP and vegan diets. So basically everyone can eat it! And it’s packed with one of my favourite superfoods, grassfed gelatin. Grassfed gelatin is one of the best ways to help your gut heal (and it’s also great for skin and nails). I have written an entire post on the health benefits of grassfed gelatin before, which you can read here.

As always I would be thrilled if you visited my social media pages on Pinterest,  Instagram and Facebook!

Until next time everyone, happy eating!

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Paleo Raspberry Coconut Oatmeal

(Grain Free, Gluten Free, AIP, GAPS, Whole 30, SCD, Low FODMAP, Vegan)

Ingredients

• 1 ripe banana
• 12 oz fresh raspberries
• 2 cups full fat coconut milk
• 1/3 cup coconut butter or manna
• 1 pinch sea salt
• 2 tbsp grass-fed gelatin omit for vegan
• 2 1/2 - 3 cups finely shredded coconut depending on how thick you like your oatmeal

Instructions

1. Place a medium pot on the stove on medium heat

2. Add all the ingredients, except the shredded coconut to the pot

3. Bring to a boil and stir well, breaking apart the banana and raspberries until you have a smooth consistency

4. Add the grassfed gelatin, one tablespoon at a time, stirring well until it dissolves

5. Turn off the heat and add the shredded coconut

6. Stir well to combine and place the lid on the pot (still on the warm burner)

7. Let the oatmeal sit for 10-15 minutes to allow the shredded coconut to soften

8. Serve and enjoy!

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