Description
Sweet Potato Pie Oats bring the comforting warmth of a grandmother’s kitchen into your morning routine. This wholesome, plant-based breakfast captures the essence of a classic autumn dessert while providing the nourishment your body craves to start the day. By incorporating creamy roasted sweet potato puree directly into fiber-rich rolled oats with a hint of warming cinnamon, this dish transforms a humble pantry staple into a velvet-textured, soul-soothing bowl of goodness that nurtures both the belly and the spirit.
Ingredients
1 cup rolled oats
1 3/4 cups water
1/2 cup sweet potato puree
2–3 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/2 tablespoon ground flaxseed
Instructions
In a medium saucepan, bring the water to a gentle boil.
Stir in the rolled oats and ground cinnamon.
Reduce heat to low and simmer for about 5-7 minutes, stirring occasionally.
Whisk in the sweet potato puree and flaxseed until smooth and creamy.
Cook for an additional 1-2 minutes until heated through.
Remove from heat and stir in the maple syrup to taste.
Notes
You can roast your sweet potatoes ahead of time for quick assembly. Feel free to top with toasted pecans or a dollop of yogurt for extra texture and protein. Ensure your oats are certified gluten-free if you have a sensitivity.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12g
- Sodium: 15mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg