Sweet Potato Oatmeal
This rich and creamy sweet potato oatmeal is made my blending baked sweet potato with oats, along with a touch of cinnamon and pecans.
Servings: 2
Calories: 379kcal
Ingredients
- 1 medium sweet potato
- 1 cup rolled oats
- 1 cup water plus a little extra
- ½ cup unflavored soy or almond milk
- maple syrup to taste
- 1 teaspoon ground cinnamon
- dash nutmeg
- ¼ cup raisins optional
- ¼ cup chopped pecans
Instructions
- Puncture the sweet potato 3-4 times with a knife and bake in a preheated 400°F 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 the 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. Serve.
Notes
Cook time is based on the microwave option for cooking the sweet potato.
Nutrition
Calories: 379kcal | Carbohydrates: 58.5g | Protein: 8.8g | Fat: 13.7g | Saturated Fat: 1.3g | Sodium: 65mg | Potassium: 568mg | Fiber: 9.4g | Sugar: 15.4g | Calcium: 183mg | Iron: 5mg