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.
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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