This rich and creamy sweet potato oatmeal is made my blending baked sweet potato with oats, along with a touch of cinnamon and pecans.
Baked sweet potatoes are a great way to add creaminess, sweetness and flavor to your morning oatmeal, not to mention loads of vitamins and nutritious stuff like that. I’ve added pecans and raisins for some additional texture and flavor, but you can experiment with your favorite oatmeal toppings.
You can get this dish together pretty quickly on weekday mornings by baking your sweet potatoes ahead of time and zapping in the microwave, or just omitting the baking step entirely and microwaving for five or ten minutes, until soft. For weekend mornings, I highly recommend doing as I do, and popping your taters in the oven while you head back to bed with a good book and a cup of coffee for forty-five minutes or so, while they begin to manifest their sweet, oozy, fragrant deliciousness.
- 1 medium sweet potato
- 1 cup oatmeal
- 1 cup water, plus a little extra
- ½ cup unflavored soy or almond milk
- maple syrup to taste
- 1 tsp. cinnamon
- dash nutmeg
- 2 tsp. chia seeds (optional)
- ½ cup raisins (optional)
- ½ cup chopped pecans
- Puncture sweet potato 3-4 times with a knife and bake in 400 degree oven for about an hour, or until soft. Alternatively, microwave sweet potato for five to ten minutes, or prepare ahead of time, refrigerate, and reheat in the microwave.
- When sweet potato is close to finish, prepare oatmeal by mixing with water and simmering on stovetop for about five minutes, or microwaving for about two, until fully cooked. Add a bit more water during cooking as needed.
- When sweet potato is finished, cut it open and scoop out the soft insides. Add your sweet potato to oatmeal and stir with a fork to break up any chunks and get a smooth consistency.
- Add remaining ingredients and stir until blended.
- Divide into bowls.