Sweet Potato Oatmeal with Pecans and Cranberries



For: 2 servings

  • 1 cup old-fashioned rolled oats
  • 1 1/2 cup water
  • 1/2 cup coconut milk
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla
  • Pinch sea salt, optional
  • 2 tablespoons pecans
  • 1/4 cup cranberries
  • Candied Sweet Potato Cubes
  • 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


Creamy Oatmeal
  1. In a large saucepan, on medium-high, add water, coconut 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.
Candied Sweet Potato Cubes
  1. Place sweet potato cubes in a medium saucepan with water, maple syrup, coconut oil.
  2. 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.
  3. Stir in vanilla and cinnamon. Set aside
  4. To serve, ladle oatmeal in a bowl. Topped with candied sweet potato, pecans, and cranberries.

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