I’m not going to lie. The process of coming up with recipes to put on the blog is sometimes, just, well, weird. And sometimes the outcome can be a little, well, weird too. Like Maple and Brown Sugar Oatmeal with Sweet Potato. But in a good way and with 10 more food blogger’s oatmeal recipes at the end of this post.
When I’m brainstorming recipe ideas I usually go for a few tried and true methods. Around this time of year they include:
- Go with an event: The World Series, Halloween and Thanksgiving or any event that features sweets
- Choose a seasonal ingredient: Apples, pumpkin, comfort food or sugar on anything that might bear a hint of dessert
- Select a trendy ingredient: Kale, bacon, quinoa or sugar on anything again and again and again
- Or just stuff something sweet with something else and call it a cookie, or a cake, or something that is ooey and gooey and makes everyone deem it “drool-worthy”
But then something like this recipe happens. Sprung straight from my own breakfast cravings of a good old fashioned oatmeal breakfast and totally not planned. I didn’t even switch out the bowl for one without a chip in it.
I had some extra sweet potato in the refrigerator and while rooting around for the milk for my oatmeal figured, hey, why not?
I didn’t think about sharing this happenstance recipe besides getting it into my mouth until I posted it on Instagram (you’re following me, right?) and realized it actually hit 3 of my categories above. Maybe almost 4 since there is brown sugar involved.
I figured there’s got to be some other crazy breakfast person out there who might want to add sweet potatoes to their oatmeal. Crazy is as crazy does and sometimes we need a little healthy twist in this week of Halloween candy overload.
What I like about my Maple and Brown Sugar Oatmeal with Sweet Potato is it’s another one of my sneak attack meals like this one. One where I sneak healthy stuff into family favorites and nobody’s the wiser.
Given that sweet potatoes are just that—sweet—I knew the seasonality of this slow-burning carb wouldn’t distract from my favorite combo of oatmeal with maple and brown sugar. In fact it would just add more energy to the beginning of my day. Adding a handful of almonds just sweetened the pot.
DOH! There I go again.
- ½ cup oatmeal, old fashioned or quick
- ⅔ cup non-fat milk, or low-fat if you prefer
- pinch of salt
- about ⅓ cup cooked sweet potato, mashed
- 1-2 teaspoons brown sugar
- pumpkin pie spice
- maple syrup
- chopped almonds
- Mix the oats, milk, salt and sweet potato in a microwave safe bowl and cook on high for 1 minute 30 seconds.
- Remove from the microwave and sprinkle with brown sugar and a dash or two of pumpkin pie spice and stir. Drizzle with maple syrup, add a small handfull of chopped almonds and add more milk if desired. Serve warm.
How about a few more mentions of oatmeal loving crazies in the blogosphere who like to mix savory with their sweet oatmeal favorites? Okay, some of them just like it sweet. But still, if you like what you see and want to Pin it to remember it, please click through to the original recipe so credit is given where credit is due.
Let’s start this oatmeal party with the big bang of the group, because it’s always Jessica who puts a tailor made, unheard of spin on what would be a normal dish to anyone else. Her brain just works that way. Say good morning, and afternoon, and late night snacking with How Sweet Eats Dark Chocolate Chunk Cheesecake Baked Oatmeal. Now that’s a happy mouthful.
Jenna has discovered the best way to cook her oatmeal is by not cooking it at all but instead using her overnight method with creamy Greek yogurt in Eat, Live Run‘s The One, The Only, Overnight Oatmeal.
Most of Jennie’s work is done ahead of time thanks to leftover oats and caramelized onions when she creates this decadent and savory rendition of Steel Cut Oats with Caramelized Onions and Ricotta from In Jennie’s Kitchen.
New mama Melissa digs deep in an old post and thankfully shares The Faux Martha‘s decadent Pumpkin Baked Oatmeal, with a big dose of wisdom on the side.
If time is on your side, take a longer but oh so deliciously creamy breakfast route with Katherine’s Cranberry Orange Steel Cut Oats from Cookie and Kate. Your day will thank you.
Barbara Bake‘s Amish Baked Oatmeal is like a healthy cake for breakfast, and it’s make ahead making it perfect for school mornings to keep the kiddos full ’til lunch.
Maria put a way fresher spin on those old packets of peaches ‘n cream instant oatmeal when she used up the fresh peaches from her tree in Two Peas and Their Pod‘s Baked Peach and Almond Oatmeal
Hey look at that! Becky and I are in the same sweet potato oatmeal fan club, but she’s taken it 1 1/2 steps further with The Vintage Mixer‘s Sweet Potato Baked Oatmeal with Pomegranate Seeds. Glad to see I have a kindred spirit.
Chai tea helps these fiber rich oats go down smooth and easy in Healthy Green Kitchen’s Chai Pumpkin Oatmeal.
Perhaps not your traditional breakfast fare, but I simply couldn’t resist including it anyway. Eat it on waffles, eat it with breakfast carrot cake, just go ahead and eat Take a Megabite‘s Maple Oatmeal Ice Cream and Megan guarantees the sparkle will jump right back into your day. It’s ice cream, of course it will!
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