Sweet Potato Pie Oats

Nguyên liệu

• 1 cup rolled oats ((GF for gluten-free eaters // see instructions for steel-cut oats)*)
• 1 3/4 cups water
• 1/2 cup sweet potato puree ((1 small potato yields ~1/2 cup // see below for roasting instructions))
• 2-3 Tbsp brown sugar, maple syrup, or other sweetener of choice (like date paste)
• 1/2 tsp ground cinnamon
• 1/2 Tbsp flaxseed meal ((optional))
• 3 Tbsp Pumpkin Maple Pecan Granola

Cách làm

1. 1

   To roast your sweet potato, preheat oven to 400 degrees F (204 F) and cut sweet potato in half and lightly coat with olive oil. Place flesh side down on a foil lined baking sheet and bake for 20-25 minutes or until soft and tender. This will depend on your size of potato. (Alternatively, pierce a few times with a fork and microwave for 4-5 minutes until tender.)

2. 2

   Once done, pull potatoes out of the oven and start your oats (see notes for steel cut directions). Bring water to a boil in a small saucepan. Once boiling add your oats and reduce heat to medium. Continue cooking until the oats have absorbed most of the water - about 5 minutes - stirring frequently.

3. 3

   In the meantime, mashed your sweet potato and measure out roughly 1/2 cup. Set aside.

4. 4

   Once your oats are just about done cooking (~5 minute mark), stir in sweet potato puree, sweetener of choice, cinnamon and flax seed and stir to combine. Taste and adjust flavor/seasonings as desired. To thin, add a splash of non-dairy milk (such as almond).

5. 5

   Divide oats between two serving bowls (as recipe is originally written) and sprinkle with Pumpkin Maple Pecan Granola (or roasted pecans). Add a drizzle of honey for more sweetness. Enjoy immediately. Best when fresh.