Sweet potato oatmeal is a delicious, creamy, vegan, gluten-free, and healthy bowl of a wholesome breakfast or midnight snack. The creamy oatmeal base topped with crunchy pecans, candied sweet potatoes, cranberries, and cinnamon makes up a great combination.

Oatmeal has always been a popular breakfast item. It alone is full of health benefits. So, how about you take it a step further and prepare something healthier and tastier using the same base. It’s the toppings that make this recipe stand out. You get a combination of sweet, tart, and warmth that is just perfect, especially for winter mornings.

If you love oatmeal, then you will also enjoy Vegan Banana Oatmeal Pancakes and Banana Split Oatmeal for breakfast.

If you love preparing healthy breakfasts for yourself and your loved ones, this is the recipe you should follow.

First Published October, 2016

sweet potato on white background

Is Sweet Potato Oatmeal healthy?

All the ingredients used in this sweet potato oatmeal recipe are loaded with nutrients, minerals, vitamins, and antioxidants.  It is high in fiber, antioxidants, and other minerals that contribute towards providing energy to your body and protecting it against diseases. Eating sweet potato oatmeal in the morning will keep your organs active and strong. Read More About Oatmeal Health Benefits.

oatmeal in wooden bowl and wooden spoon

Ingredient breakdown

  •   Oats: Old-fashioned rolling oats is what you need for this recipe. Oats are an excellent ingredient for breakfast. They are rich in fiber, minerals, and antioxidants. They are naturally gluten-free so, you don’t have to worry about that. You can choose any brand of oats. However, if you are cautious about gluten, make sure the packaging carries “gluten-free.”
  •   Almond milk: Because this is a vegan recipe, we are going to use almond milk. It has a natural sweetness to it which I really love, especially for breakfast. You can add coconut milk or soy milk as well.
  •   Sweet potato: Here is the ingredient that is responsible for the twist on traditional oatmeal. Sweet potatoes are sweet in flavor and loaded with nutrients. They are power ingredients. Adding these to your breakfast oatmeal will give you the energy you need to go through a tough day with flying colors.
  •   Maple syrup: Maple syrup has caramel and a toffee-like flavor apart from the sweetness. You can add brown sugar, coconut sugar, or agave syrup as well.
  •   Pecans: Pecans bring in the crunch we all love! You can top the sweet potato oatmeal with either fresh, roasted, or salted pecans. Whatever you love more!
  •   Cranberries: Cranberries are also nutrient-rich. They have many health benefits, and for this, you should not avoid them at all. Furthermore, because fresh cranberries have a bitter flavor, I prefer to add a dried sweetened version. But you can skip that if you don’t mind the tartness.
  •   Coconut oil: A little coconut oil will help in cooking the sweet potatoes. It is light and also very healthy.
  •   Vanilla: It is an optional ingredient. If you don’t feel like enjoying the vanilla flavor in the morning, feel free to skip it.
  •   Sea salt: A dash of sea salt will balance out the sweetness without making the oatmeal too overpoweringly sweet.
  •   Cinnamon: Cinnamon has a warmth to it that instantly brings a smile. I love cinnamon and therefore love using it in my recipes. However, it is an optional ingredient, and you can skip it as well.

How to make Sweet Potato Oatmeal?

Sweet potato oatmeal is a perfect way to start your day. That’s because it is not just healthy, but it is effortless to make and gets ready in 15 minutes. Here is how you can make this recipe:

Step 1: First of all, wash the sweet potatoes to get rid of dirt. Peel them and cut them into equal cubes. Remember that the smaller you cube them, the faster they will cook.

Step 2: add the sweet potatoes to a saucepan along with water, coconut oil, and maple syrup. Bring it to a boil, and then reduce the heat to cook it for 10 minutes or until the sweet potatoes are soft and the liquid evaporates.

Step 3: Meanwhile, in a separate saucepan, add water, almond milk, maple syrup, vanilla, salt. Bring to boil.

Step 4: add rolled oats and continue to cook until it starts to boil again. Reduce heat and simmer for about 5 minutes until thick. Make sure you keep stirring it.

Step 5: Once the oats are cooked, pour them into serving bowls, top them with candied sweet potato, pecans, cranberries, and cinnamon.

Step 6: Serve.

Can you make Sweet Potato Oatmeal in advance?

Yes, you can prepare it in advance and store it in an air-tight container. Place it in the refrigerator, and it will last for up to 2 days. Make sure you store the oatmeal and the candied sweet potatoes separately. Combine while serving.

Why not make this delicious breakfast for Thanksgiving followed by my  Sweet Potato Souffle and  Roasted Sweet Potato Broccoli Salad for dinner?

Other Vegan Sweet Potato Recipes

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Sweet Potato Oatmeal with Pecans and Cranberries

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Sweet Potato Oatmeal with Pecans and Cranberries

Sweet potato oatmeal is a delicious, creamy, vegan, gluten-free, and healthy bowl of a wholesome breakfast or midnight snack. The creamy oatmeal base topped with crunchy pecans, candied sweet potatoes, cranberries, and cinnamon makes up a great combination.
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Sweet Potato Oatmeal with Pecans and Cranberries
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 servings
Calories: 431kcal

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 1/2 cup water
  • 1/2 cup almond milk
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla
  • Pinch sea salt optional
  • 1 tablespoon pecans chopped
  • 1/4 cup cranberries
  • 1 cup sweet potato peel and cut into 1/2 inch cubes
  • 1/4 cup water
  • 3 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1/4 teaspoon vanilla
  • Pinch cinnamon optional

Instructions

  • 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.
  • Place sweet potato cubes in a medium saucepan with water, maple syrup, coconut oil.
  • 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.
  • Stir in vanilla and cinnamon. Set aside
  • To serve, ladle oatmeal in a bowl. Topped with candied sweet potato, pecans, and cranberries.

Nutrition

Calories: 431kcal | Carbohydrates: 70g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 135mg | Potassium: 494mg | Fiber: 7g | Sugar: 28g | Vitamin A: 9445IU | Vitamin C: 3mg | Calcium: 171mg | Iron: 2mg