This Creamy Sweet Potato Oatmeal topped with crunchy pecans, tart cranberries and a sweet drizzle of pure maple syrup is a delicious and healthy dessert for breakfast!
Long time, no oatmeal recipe – specifically a sweet potato oatmeal recipe!
I swear it’s been forever since we posted an oatmeal recipe, so this is long due. In fact, This Recipe was posted in early July! Anyways, it’s not like I haven’t eaten oatmeal since then, I eat it every single day.
My add in of choice is usually pumpkin, but I decided to change it up since sweet potato are gaining popularity this time of year because of thanksgiving. I’m not complaining though, sweet potatoes give oatmeal an incredible creaminess and sweetness that pumpkin doesn’t.
Sweet Potato casserole is my favorite thanksgiving dish, as Bethany already mentioned Here. So this oatmeal is pretty much a breakfast version of sweet potato casserole (with the addition of tart dried cranberries, crunchy pecans, and a sweet drizzle of pure maple syrup) that is healthy enough for a delicious and satisfying breakfast.
This delicious oatmeal is vegan, gluten-free, dairy-free and an incredible dessert for breakfast!
Creamy Sweet Potato Oatmeal with Pecans and Cranberries {GF + Vegan!}
Ingredients
- 1/2 cup oats
- 1/2 cup mashed sweet potato
- 1 cup unsweetened almond milk
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp vanilla extract
- topping
- 2 tbsp crushed pecans
- 1 tbsp dried cranberries
- 1/2 tbsp maple syrup
Instructions
- Place a saucepan on low-medium heat. Add oatmeal and almond milk. Mix in mashed sweet potato and maple syrup.
- Cook for about 7-10 minutes, stirring periodically. Oatmeal should start to thicken.
- Place oatmeal in a bowl and add toppings on top. Enjoy!
- What’s your favorite thanksgiving dish?
- When’s the last time you ate oatmeal?
Linking up with Laura for Strange but good!
