Golden Milk Oatmeal with Orange & Spices
- Cook Time: 35 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
Ingredients
- 2 cups / 400 – 460 g cooked acorn squash (see notes)
- 2 cups / 480 ml coconut milk
- 2 tbsp / 30 ml honey
- ¾ cup / 60 g unsweetened shredded coconut
- 1/4 cup + 2 tbsp / 90 ml freshly squeezed orange juice
- Zest of a small orange
- 1 1/2 tsp / 4 g ground turmeric
- ½ tsp ground cinnamon
- 1/4 tsp ground ginger
- ⅛ tsp ground mace
- Optional: 1/8 tsp ground black pepper (not AIP)
- Pinch of fine sea salt, to taste
Optional toppings:
- Coconut cream, yogurt or milk
- Maple syrup, raw honey, coconut sugar or date sugar
- Toasted coconut or coconut chips
- Sliced oranges or other fruit
Instructions
- EITHER BAKE: Preheat the oven to 400 F / 205 C. Carefully cut a medium-large acorn squash in half, then scoop out the seeds. Cover the bottom of a 7 x 11 baking dish with water, then place the acorn squash halves, cut side down, into the dish. Roast until the squash is tender, about 45 minutes. Remove from the oven and allow to cool.
- OR INSTANT POT: Carefully cut a medium-large acorn squash (or a couple of small squashes) in half. Add 1 cup / 240 ml of water to the bottom of your Instant Pot and drop the steaming rack into place. Place the squash halves on the steaming rack so that they rest rind-side out against the stainless steel insert and aren’t touching each other. Set the vent to pressure, close the lid and set the Instant Pot to manual pressure (high) for 8 – 12 minutes, depending on the size of your squash. Use quick release and make sure that the squash is fork tender, then allow the squash to cool before scooping out and discarding the seeds.
- SIMMER: Carefully scoop out the cooked acorn squash and add it to a medium sized saucepan (see notes). Add all other ingredients except the salt to the saucepan over low-medium heat and bring to a gentle simmer, stirring to combine the ingredients evenly. Reduce the heat a little so that the mixture doesn’t splash or spit and cook, stirring occasionally, until the oatmeal has thickened to your liking, about 15 – 20 minutes. Taste and add salt if you wish. Top with your favorite toppings and enjoy while hot!
- STORE: Portion the finished oatmeal up into single serving containers and refrigerate it for up to a week. The oatmeal reheats well and you can add an extra splash of coconut milk or water as you warm it up if you like. It also freezes well, so you can keep it in an airtight container for several months before thawing and reheating.
Notes
You’ll see in the recipe above that I’ve given you two alternatives for cooking your acorn squash. You can do it the traditional way, baking it in the oven with a little water in the bottom of the pan, or use your Instant Pot to get ‘er done in a fraction of the time. Both methods work just fine, but there will be a slight difference in the texture and water content of your cooked acorn squash. The traditional baking method makes for a drier squash (weighing in at 200 g per cup), whereas the Instant Pot squash retains a lot more water (weighing in at 230 g per cup).
This won’t cause you any problems, but if you bake rather than IP your squash, you may find that you want to add a little extra coconut milk or a splash of water if you prefer a looser, more milky oatmeal.
Find it online: https://meatified.com/golden-milk-oatmeal-with-orange/