Learn how to make a healthy sweet potato oatmeal breakfast that is gluten free and vegan friendly. It is creamy, delicious and brimming with autumnal flavour.
Oatmeal and sweet potato were made for each other, they truly are!
If you are looking for more exciting ways to prepare your sweet potatoes then you don't want to miss this recipe.
Sweet potato oatmeal is my seasonal to go breakfast, during the fall season when it is dull and cold outside.
Porridge really boost my mood and keeps me energized for most of the morning.
This is a very straight forward recipe and one that is incredibly easy to make. The sweet potato needs to be cooked and mashed into a creamy consistency.
You can do this by either, baking it in the oven, steaming or boiling it until it is cooked.
Baking it in the oven will take the longest time, so you may want to steam/boil the sweet potato instead and then mash it.
I like to add a splash of hot water while I am mashing the sweet potato to make it more creamy in texture so it folds more seaminglessly with the oatmeal.
Then it's simply a case of adding the mashed sweet potato to a saucepan with the plant based milk, oats and spices and sweetener of your choice then serve.
You see, how easy that was!
Ingredients you need
- Oats - Oats are naturally gluten free, however I do recommend using jumbo which do make abit longer to cook up to 15 minutes or quick oats.
- Sweet potato - You will need a medium sized sweet potato.
- Plant based milk - Any will work, however I personally prefer cashew or almond milk.
- Cinnamon/nutmeg/ginger and cloves - These are the typical warming spices that are used in fall recipes.
- Vanilla/pink salt - To enhance the flavour.
- Sweetener of your choice - This is optional, if you want to ehance the taste with coconut sugar, maple syrup etc..
The steps
- Peel the sweet potato and then chop into small pieces.
- Fill a large saucepan by up to ¼ with water, then insert a steamer basket and bring to the boil.
- Place the sweet potato on top of the basket, put the lid on, reduce the heat to medium-low and steam until the potat is tender (this should take several minutes).
- Once steamed, remove the potato from the stove and use a potato masher to break it down into mash.
- In a medium sized saucepan, add the water and almond milk and then bring it to the boil.
- Once boiled, reduce the heat to medium-low and add the mashed sweet potato and stir.
- Add the oats in increments while stirring until completely combined.
- Allow the oatmeal to cook for 5-7 minutes stirring frequently to avoid it sticking until it starts to thicken up.
- Once cooked, add the vanilla and the spices (cinnamon, nutmeg, ginger pink salt and cloves) and stir.
- Finally stir in your choice of sweetener to taste.
Notes and tips
- I chose to steam the sweet potato however, you may wish to bake or boil the sweet potato instead.
- Oats are naturally gluten free but if you are sensitive to trace you might want to purchase oats that are labelled gluten free.
- Feel free to use a sweetener of your choice .ie. condensed milk, maple syrup, coconut sugar etc...
- If you find the oatmeal too thick, add a splash of almond milk or water to loosen the texture.
- The texture of the sweet potato after cooking is subjective, I opted for a pureed/creamy consistency, if you want a chunky texture then only slightly breakdown the sweet potato.
- If you are using jumbo oats, they take longer to cook (about 15 minutes) you may need to use more almond milk when cooking.
More porridge and oatmeal recipes to try
- Jamaican Oats Porridge
- Peanut Butter Porridge
- Cornmeal Porridge With Hominy Corn
- Orange Cranberry Oatmeal
- Slow Cooker Apple Cinnamon Oatmeal
- Yellow Plantain Porridge
- Jamaican Pumpkin Porridge
- Blueberry Banana Overnight Oats
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Sweet Potato Oatmeal
Ingredients
- 1 medium sweet potato
- ½ cup water (118ml)
- 2½ cups almond milk (590ml)
- 1 cup quick oats (81g)
- 1 teaspoon vanilla extract (4g)
- ½ teaspoon cinnamon (1g)
- ½ teaspoon nutmeg (1g)
- ½ teaspoon ginger (1g)
- ⅛ teaspoon cloves (0.62g)
- ½ teaspoon pink salt (3g)
Instructions
- Peel the sweet potato and then chop into small pieces.
- Fill a large saucepan by up to ¼ with water, then insert a steamer basket and bring to the boil.
- Place the sweet potato on top of the basket, put the lid on, reduce the heat to medium-low and steam until the potat is tender (this should take several minutes).
- Once steamed, remove the potato from the stove and use a potato masher to break it down into mash.
- In a medium sized saucepan, add the water and almond milk and then bring it to the boil.
- Once boiled, reduce the heat to medium-low and add the mashed sweet potato and stir.
- Add the oats in increments while stirring until completely combined.
- Allow the oatmeal to cook for 5-7 minutes stirring frequently to avoid it sticking until it starts to thicken up.
- Once cooked, add the vanilla and the spices (cinnamon, nutmeg, ginger pink salt and cloves) and stir.
- Finally stir in your choice of sweetener to taste.
Notes
-
- I chose to steam the sweet potato however, you may wish to bake or boil the sweet potato instead.
-
- Oats are naturally gluten free but if you are sensitive to trace you might want to purchase oats that are labelled gluten free.
- Feel free to use a sweetener of your choice .ie. condensed milk, maple syrup, coconut sugar etc...
-
- If you find the oatmeal too thick, add a splash of almond milk or water to loosen the texture.
-
- The texture of the sweet potato after cooking is subjective, I opted for a pureed/creamy consistency, if you want a chunky texture then only slightly breakdown the sweet potato.
-
- If you are using jumbo oats, they take longer to cook (about 15 minutes) you may need to use more almond milk when cooking.
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