# Sweet Potato Pie Oats

Cuisine: western · Time: 30 minutes · Servings: 2

## Ingredients

- 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

## Steps

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

---

Source: minimalistbaker — https://minimalistbaker.com/sweet-potato-pie-oats/
Page: https://findfood.fun/vi/recipes/1946
Language: en (requested translation unavailable)