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!
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
- Bake sweet potato at 400F for about 1 hour. Allow to cool before peeling and cutting in half.
- Mash half of the sweet potato with a fork and put into a mason jar.
- Add in oats, peanut butter, vanilla extract, maple syrup, sea salt, and optional almond milk for a thinner consistency.
- Stir everything together.
- If you want less orange color and the chocolate chips to be softer, stir them in now.
- Place lid on the jar and refrigerate overnight.
- 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.
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.