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?

This week’s recipe is being pulled out of the archives. I honestly don’t even remember when I made and photographed this one. Probably last winter. When I was freezing and craving warm comfort foods like oatmeal. I wish I hadn’t forgotten about this recipe because it is really tasty! So for all my friends back home who are starting to suffer through those winter temperatures, this week’s recipe is for you.

I remember when I first switched to a grain free diet, almost six years ago (wow time flies), oatmeal was one of the foods I missed the most. I used to have oatmeal for breakfast everyday. Literally everyday. I was brilliant at coming up with delicious oatmeal combinations. Peanut butter and cacao nibs, cashew butter with mixed berries, bananas and coconut butter… the possibilities were endless. Sometimes I would even have oatmeal again for dinner. It’s no wonder my gut was suffering so much. I cringe to think of the damage that all those grains were doing to my body. Because remember, grains are not healthy! I have written an entire post dedicated to this topic before. And in case you missed it you can read it here.

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

Place a medium pot on the stove on medium heat
Add all the ingredients, except the shredded coconut to the pot
Bring to a boil and stir well, breaking apart the banana and raspberries until you have a smooth consistency
Add the grassfed gelatin, one tablespoon at a time, stirring well until it dissolves
Turn off the heat and add the shredded coconut
Stir well to combine and place the lid on the pot (still on the warm burner)
Let the oatmeal sit for 10-15 minutes to allow the shredded coconut to soften
Serve and enjoy!

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Paleo Raspberry Coconut Oatmeal

Ingredients

Instructions

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