Sweet Potato Oatmeal with Pecans and Cranberries

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Sweet Potato Oatmeal with Pecans and Cranberries

Sweet Potato Oatmeal with Pecans and Cranberries

This warm bowl of sweet potato oatmeal with pecans and cranberries is the perfect comfort breakfast during the cold season. It is definitely a great way to start the day with 'stick to your bones goodness' that will keep you energized until lunch.  After all, it is widely known that breakfast is the most important meal of the day, if you are tired of bland oatmeal then you are in for a treat. This sweet potato oatmeal taste like having dessert for breakfast. It tastes like eating sweet potato pie! I'm definitely in!

I made a creamy oatmeal with coconut milk and sweetened with maple syrup, then I prepared candied sweet potato cubes on the stove-top by cooking small cubes of sweet potatoes with maple syrup. I topped  oatmeal with the candied sweet potatoes, pecans, and cranberries. Why not make this delicious breakfast for Thanksgiving followed by my  Sweet Potato Souffle and  Roasted Sweet Potato Broccoli Salad for dinner?

Oatmeal is high in fiber, it is a complex carbohydrate that gives you lots of sustained energy. It is especially beneficial for someone with diabetes. Oatmeal contains cholecystokinin, a hormone that suppresses appetite. So oatmeal is beneficial for someone wanting loose weight.

I only use gluten-free rolled oats. Brands that carry gluten-free rolled oats:

Sweet Potato Oatmeal with Pecans and Cranberries

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
403 kcal / 1685 kJ
Fat:
14 g
Protein:
6 g
Carbs:
38 g
Per 100g

Cooking Time

Preparation:
5 min
Cooking:
10 min
Ready in:
15 min
For:
2 servings

Ingredients

Instructions

  1. In a large saucepan, on medium-high, add water, almond milk, maple syrup, vanilla, salt. Bring to boil. Stir in rolled oats and return to a boil. Reduce heat and simmer for about 5 minutes until thick.
  2. Place sweet potato cubes in a medium saucepan with water, maple syrup, coconut oil.
  3. Cover saucepan and bring to boil, reduce heat to simmer. Stir constantly and cook for about 10 minutes or until sweet potatoes are tender and liquid has evaporated.
  4. Stir in vanilla and cinnamon. Set aside
  5. To serve, ladle oatmeal in a bowl. Topped with candied sweet potato, pecans, and cranberries.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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2 Comments
  1. Holly
    December 21, 2016

    I’m going to make this for my daycare kids. Thanks for the recipe. :]

    • Michelle Blackwood
      December 22, 2016

      Awesome, hope you enjoy!