Best Sweet Potato Oatmeal Ever
What is Fall without sweet potatoes!?
Y’all. This recipe is A-M-A-Z-I-N-G.
I have had this oatmeal for 5 days straight, so you know I am telling the truth. Because potato is such a grounding, starchy vegetable with loads of fiber and protein, it makes this oatmeal extra, extra filling.
It has the perfect sweetness and flavor without ANY refined sugar that would make you crash in the late morning. I recommend making a big ol’ pot of it at the start of the week so you can enjoy it for a few days (makes a really easy breakfast for the kids!).
Also, I strongly recommend actual organic sweet potato vs. canned sweet potato for both flavor and consistency. Also, coconut oil as opposed to any other vegetable oil for a “buttery” flavor.
Now, for the recipe:
PREP TIME: 15 minutes | COOK TIME: 30 minutes | SERVES: 3-4 medium sized bowls
1 cup rolled oats, rinsed with water
1 1/2 cups mashed organic sweet potato (~1 large sweet potato - I leave the skin on for the fiber, but you can feel if you don’t like the texture)
1/2 quart (roughly 1 1/2 cups) - 1 quart of water (depending upon how thick you prefer your oatmeal)
3/4 cups of almond milk (or any plant milk)
2-3 tbsp maple syrup (read the label! maple syrup should be the ONLY ingredient)
1 spoonful coconut oil
2 tbsp coconut sugar
1/2 tsp allspice
1/2 tsp nutmeg
1 tbsp ground cinnamon
pinch of salt
Bring water to boil in a medium sized pot. Wash sweet potato, cut up into large chunks and add to boiling water. Bring down to a low simmer for 15 minutes or until potato is thoroughly boiled (poke with a fork or knife to assess) with lid. Mash up using a large spoon, fork, or food processor. Remove the potato from the pot and set aside.
Using the same pot with the potato water, add additional water if needed (no more than 1 quart or 4 cups). Bring water to a boil.
While water is boiling, rinse oats with lukewarm water and measure out spices, coconut sugar, syrup, almond milk, and coconut oil.
Add oats to pot and cook for 5 minutes on medium heat.
Add potato to oats and cook for another 5 minutes on medium heat.
Stir in spices, coconut sugar, and syrup. Cook for another 5 minutes.
Once the oatmeal is cooked to your desired thickness, stir in coconut oil and salt. Remove pot from heat and stir in almond milk.
Top with pumpkin seeds, hemp seeds, coconut flakes, pecans, or dried fruit!