Sweet Potato Oatmeal with Coconut Whipped Cream
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.
Servings: 4 serving
Calories: 672kcal
Cost: $3
Equipment
- medium pot with lid
- hand mixer or whisk
- serving bowls
Ingredients
- 2 cup filtered water
- 1 cup Bob's Red Mill Gluten-Free Quick Oats or whichever quick oats you have on hand
- ½ teaspoon sea salt
- 14 oz full fat coconut milk use only top thick white part; store liquid for future use
- ½ cup powdered sugar use more or less for desired sweetness
- 1 teaspoon vanilla extract
- 2 cooked sweet potatoes mashed
Toppings
- 4 tablespoon unrefined coconut sugar
- 2 tablespoon vegan butter optional
- 2 small bananas sliced
- ½ cup pecans whole or chopped
- 1 cup oat milk optional if oats are too thick
Instructions
- Add filtered water, sea salt and quick oats to a pot.
- Heat over medium heat until it starts to bubble. Reduce heat and simmer until thick and creamy. Stir, cover with lid and set aside.
- Slice cooked sweet potatoes length-wise. With spoon, remove flesh and plate on plate of in bowl. Mash with fork. Set aside.
- Add top fat portion of coconut milk, powdered sugar and vanilla to bowl. Using hand mixer or whisk, blend until creamy. Set aside.
- Scoop oatmeal into bowls. Top with vegan butter, coconut sugar, mashed sweet potato, sliced banana and pecans. Finish with a drizzle of whipped coconut cream. Enjoy!
Video
Notes
- you may use any plant-based milk you choose for this recipe.
- you may use any type of oats in this recipe, not just quick oats.
- you may substitute brown sugar for coconut sugar.
- omit whipped coconut cream and vegan butter to make recipe fat-free.
- pierce sweet potatoes with fork several times before cooking. You can either microwave for 4-5 minutes, or bake in oven for approximately 40 minutes at 350 degrees Fahrenheit.
- to avoid burning the oatmeal, start with high heat to bring oats to a bubbling boil. Once you see bubbles, immediately reduce heat and stir frequently, especially on the bottom of the pan to avoid burning.
Nutrition
Serving: 1cup | Calories: 672kcal | Carbohydrates: 84g | Protein: 9g | Fat: 37g | Saturated Fat: 21g | Sodium: 471mg | Potassium: 932mg | Fiber: 8g | Sugar: 39g | Vitamin A: 16454IU | Vitamin C: 8mg | Calcium: 162mg | Iron: 6mg