Sweet Potato Oatmeal

No ratings yet

With a full serving of veggies, plus fiber and natural sweetness, this Sweet Potato Oatmeal tastes like sweet potato pie. Plus, it reheats so well!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 167kcal

1 cup sweet potato cubes
1½ cups rolled oats
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
½ cup milk
Finely chopped pecans or walnuts, dried cranberries or raisins, and/or brown sugar or honey

Place 4 cups water in a medium pot and bring to a simmer over medium heat on the stove top.
Add the sweet potato and simmer for 8 minutes or until very tender.
Add the oats, vanilla, and cinnamon and simmer for 4-6 minutes, stirring occasionally, until the water is absorbed and the oats are tender.
Serve topped with milk and optional toppings.
(Option to use sweet potato baby food: Skip Steps 1 and 2, and stir 1/2 cup sweet potato puree into the finished oatmeal.)

Try topping with dried cranberries or raisins, a drizzle of maple syrup or honey, a spoonful of nut or seed butter, a spoonful of Greek yogurt, or some milk.
Store leftover Sweet Potato Oatmeal in an airtight container in the fridge for up to 5 days. Warm in a pot with a little additional water over low heat or in the microwave in a heat-safe bowl.
Use frozen cubed or freshly chopped sweet potato cubes.
Add dried cranberries or raisins into the pot with the oatmeal in Step 3 to soften them nicely in the mix.