This grainless & dairy free version of banana bread oatmeal is minimally sweetened, full of warm spices and perfect morning comfort food.
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.
If you like a thicker oatmeal, though, you should be set! Oatmeal is a pretty personal thing, so don’t be afraid to tweak the recipe to give you the texture you want. Simmering the oatmeal on the stovetop for longer will give you a thicker texture the longer you cook it, as the liquid cooks off and the oatmeal reduces.