|So, another day of crazy running around! I thought this would be a day of getting back on track since the kids were back in school, but NO. We had a little drama that sent me running errands around the world, but now things are back to normal. Luckily, we started the day off with this extraordinary bowl of brown sugar sweet potato oats! Nothing starts my day off better than a new discovery of a favorite flavor of oats. Well, this one is definitely high up on the list anyway! I found a few sweet potatoes lingering in the pantry from Thanksgiving so I threw them in the oven the other night while I was baking some other potatoes to go with dinner. While there is nothing wrong with baking a potato in the microwave, baking it in the oven is really so much better (in my opinion). So, we have been snacking away on the sweet potatoes when I thought about how much I love pumpkin oats...why not sweet potato oats? The illustrator asked what I did differently (thinking they were pumpkin). He said they were better than normal and asked if I added more sugar to them. Well, no...they aren't pumpkin at all. The flavor is so sweet and they are so creamy! If you are looking for a good winter flavored oatmeal...you should definitely try these out!
Sweet Potato Oatmeal
1/2 cup gluten free oatmeal (I used Bob's Red Mill)
1/4 cup baked sweet potato
1 cup water (plus a little if needed)
2 TBSP almond milk
1 TBSP brown sugar
Combine oatmeal, sweet potato and water in a microwave safe bowl. Cook for 2 minutes. Stir and add a little more water if you need to. Cook for another 2 minutes. Stir. Next add the brown sugar and almond milk on top.
I know I have mentioned this before, but if you don't stir the sugar into the oats, you don't have to add as much sugar. The sugar melts on the hot oats and mixes in with the almond milk. This is the trick I use to cut calories and still get a good amount of sweetness in your oats.
Labels: breakfast, gluten free, vegetables