Creamy Cinnamon + Sweet Potato Oatmeal
A delicious bowl of creamy sweet potato oatmeal flavored with cinnamon, maple syrup, and topped with pecans. It's the ultimate fall breakfast bowl and couldn't be easier to make!
Servings: 4 servings
Calories: 447kcal
Ingredients
- 1 cup steamed sweet potato*
- 1 cup Bob's Red Mill steel-cut oats
- 1 ½ cups milk (or more)
- 2 tablespoons maple syrup
- 3 tablespoons Bob's Red Mill hemp seeds
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon vegan butter (optional)
- ½ cup chopped pecans
Instructions
- Mash the sweet potato in a bowl until mostly smooth.
- Add oats and almond milk to a small saucepan and bring to a boil. Stir in sweet potato, butter, maple syrup, hemp seeds, cinnamon, and a pinch of salt. Reduce to low and simmer for 25 - 30 minutes, stirring occasionally.
- Once the oatmeal is cooked, stir in the vegan butter and 1/4 cup of chopped pecans.
- Divide the oatmeal evenly between bowls. Top each bowl with the additional chopped pecans and a drizzle of almond milk and enjoy!
Video
Notes
* you can also swap this with 1 cup sweet potato puree
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 47g | Protein: 15g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 81mg | Potassium: 311mg | Fiber: 7g | Sugar: 13g | Vitamin A: 5057IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 4mg