Sweet Potato Oatmeal topped with Coconut Whipped Cream
I don’t know what it is about the changing of the seasons, but I’ve been craving sweet potatoes like crazy. So much so that yesterday, I had this Sweet Potato Oatmeal for breakfast, lunch and dinner. Probably was because I had surgery on my right hand yesterday and was prepared for no cooking. To ensure this, I prepared the oats and sweet potato the day before, so all I had to do was pop it in the microwave and in about 2 minutes, I had the perfect breakfast.
Sweet potatoes are so versatile, aren’t they? You can sneak them in to just about anything to give your meals an extra healthy boost of flavor and multi-vitamins. Chili, casseroles, smoothies, salads; the sky’s the limit with these spectacular orange-fleshed gems.
Health Benefits of Sweet Potatoes
Sweet potatoes are an excellent source of Vitamin A in the form of beta-carotene. In fact, studies suggest that consuming just 3.5 ounces of sweet potato meets 35% of your daily Vitamin A needs. They’re also a good source of Vitamin C, manganese, copper, pantothenic acid and Vitamin B6. Oh, and let’s not forget how loaded they are with potassium, dietary fiber, niacin, Vitamins B1 and B2 and phosphorus.
Did you know? Sweet potatoes are not always orange-fleshed on the inside. They also come in a breathtaking purple. But I don’t know about eating them. Seems like they’ve been genetically altered to achieve their jubilant color. If you’re not into eating genetically altered foods, I’d stick with the orange ones.
To make this awesome Sweet Potato Oatmeal takes only minutes if you use quick oats, a little longer if you use steel cut oats like I did. You can top it with other fruits and nuts as you please. I used pecans but you can also use almonds, walnuts or even macadamia nuts if you can find them.
For the coconut cream, I will be making a separate recipe for it and post the link here, but basically you chill the coconut cream in the fridge for a day or so before trying to whip it. It’s the top hardened part that yields the thick white coconut cream that whips up just like regular whip cream. But it’s so much sweeter, you won’t believe how amazing it tastes. You can save the liquid part on the bottom for sweetening up your coffee that will taste so good paired with a big bowl of this Sweet Potato Oatmeal.
Surprise your family by making these Sweet Potato Oats on Thanksgiving morning. Unless you tell them, they’ll never know they’ve just eaten a complete vegan meal.
No time to cook oats on the stove? Try my Easy Vegan Overnight Oats, one of the most popular recipes on my blog. Throw them in a jar overnight and they make a perfect breakfast for people on the go. For even more vegan breakfast ideas, visit my Vegan Breakfast Section.
If you make this recipe, don’t forget to take a photo and tag it #veganvigilante1 on Instagram. Please also follow me on Facebook, Pinterest and Twitter. As always, comments are appreciated. I will always answer your questions within 24 hours or less. I’d love to know what you think of my recipes and the blog, overall. Contact me anytime by email at firstname.lastname@example.org.
See you in the kitchen
This Sweet Potato Oatmeal is topped with a humongous dollop of coconut whipped cream and crunchy pecans. Vegan, dairy-free, soy-free and refined sugar-free.
For the oatmeal
- 1 3/4 cup filtered water
- 1/2 cup Organic Steel Cut Oats (or any type of oatmeal you have)
- 1/2 tsp sea salt
For the coconut cream
- 1 14 oz can full fat coconut milk (allow to chill in fridge overnight. Remove top hardened part and place into mixing bowl. Save liquid for sweetening coffee or whatever you’d like. )
- 1/2 cup powdered sugar (use more or less for desired sweetness)
- 1 tsp vanilla extract
For the sweet potatoes
- 2 whole sweet potatoes
For the toppings
- 1/2 cup unrefined coconut sugar (use less or more as desired or use agave as an alternative)
- 2 tbsp vegan butter (if you’re watching your calories, you can omit this)
- 2 whole bananas
- 1/2 cup whole pecans
- 1/2 cup unsweetened almond milk (optional)
For the Oatmeal
- Follow the instructions for the type of oatmeal you choose to use in this recipe. I used Organics Steel Cut Oats.. Bring 1 3/4 cups water and a 1/2 tsp salt to boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Remove from heat and set aside.
For the Sweet Potatoes
- Pierce several holes through the skins of the sweet potatoes. Place on microwave-safe plate and microwave for 3 minutes. Turn potatoes over and microwave for another 3 minutes. Let sit for 2 minutes. Remove and slice down middle and then across diameter into little squares, being careful not to pierce through the skin. Using a large spoon, scoop out flesh of potatoes and set aside.
For the Coconut Whipped Cream
- Combine coconut cream, powdered sugar and vanilla in a large mixing bowl or table top mixer. Beat vigorously until well-blended, about 1-2 minutes. If you don’t have a mixer, use a fork and whip until well-blended.
Putting it all Together
- You can adjust the servings of this recipe to suit your individual, or family size in the above serving box. It will make about 6 small servings.
- Start with one serving to make these instructions easier. Place several spoonfuls of oatmeal in a bowl. If the oats are too thick, pour some almond milk and stir thoroughly. Top first with vegan butter and coconut sugar so it can melt deliciously all over the hot oats. Next, top with sweet potato and sliced bananas. If you like raisins, add them too or any other goodies you desire. Finish with a humongous dollop of coconut cream and crunchy pecans. Enjoy!
- Category: Breakfast