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Oatmeal with apple garnish
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Sweet Potato Oatmeal

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.
Course Breakast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
Author Charla

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.