Sweet Potato Cookie Dough Oats

A sweet potato for breakfast!?  Yes, it may sound strange,but just give it a try!  The peanut butter, chocolate, and maple syrup lend a sweet taste that makes this a super healthy breakfast!  Just think about all the health benefits you are getting first thing in the morning from the sweet potato – vitamins A, B, C, manganese, fiber, potassium, and iron!  The oats give you some healthy carbs, and the peanut butter gives you protein and healthy fats.  A well-rounded breakfast!

Sweet Potato Cookie Dough Oats 3

This recipe was adapted from here:

  • 1/2 medium sweet potato
  • 1/4 cup GF rolled oats
  • 1 tbsp peanut butter*
  • 1/2 tsp vanilla extract
  • 1 tsp maple syrup
  • dash of sea salt
  • Optional: up to 1/2 cup almond milk
  • 1 tbsp chocolate chips


  1. Bake sweet potato at 400F for about 1 hour.  Allow to cool before peeling and cutting in half.
  2. Mash half of the sweet potato with a fork and put into a mason jar.
  3. Add in oats, peanut butter, vanilla extract, maple syrup, sea salt, and optional almond milk for a thinner consistency.
  4. Stir everything together.
  5. If you want less orange color and the chocolate chips to be softer, stir them in now.
  6. Place lid on the jar and refrigerate overnight.
  7. The next morning stir in chocolate chips if you haven’t already done so, or add more chocolate chips as a topping!

* The original recipe uses cashew butter which would probably give these oats more of a true “cookie dough” flavor, but I didn’t have cashew butter and found the peanut butter to be a good substitute.

Sweet Potato Cookie Dough Oats

The original recipe does not call for almond milk, but I wanted a less thick oatmeal.  If you want a thick oatmeal, omit the almond milk or add in a small amount (1 tbsp at a time) until desired consistency is reached.

Sweet Potato Cookie Dough Oats 2



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