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Paleo Slow Cooker N'Oatmeal


  • 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)


  • 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)


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