Sweet Potato Overnight Oats

Have you tried overnight oats before? I really like that it is possible to enjoy a nutritious breakfasts, without the morning stress of making it! Just open the fridge and grab a jar on the go. I also like to add some chia seeds for the texture and nutrition.

For this recipe I use already cooked sweet potato. I usually bake a few sweet potatoes whole while I am cooking something else in the oven. It is great to have waiting for you in the fridge.

Another great recipe using sweet potato, is these Sweet Potato Oatmeal Muffins or another great overnight oats recipe is this Pumpkin pie overnight oats.

Ingredients

• Sweet potato, cooked and mashed. Store bought sweet potato pure also works.
• Almond milk, unsweetened or milk of choice.
• Turmeric, just a little to add color and a earthy spice to this overnight oat recipe.
• Pumkin spice, or cinnamon also works. These warming spices gives this sweet potato overnight oats a great flavour!
• Maple syrup, add more or less to taste. Other liquid sweetness like agave or honey also works well.
• Chia seeds, they help give these overnight oats a creamy texture and adds some fibre and nutrient.
• Rolled oats, or old fashion oats, they hold their shape and create a better texture.
• Salt, just a little really enhances the flavour.

Topping, I used pomegranate because it was in season. Other options are yoghurt and granola, try this Pumpkin spice granola.

Instructions

Making Sweet potato overnight oats is really easy and here is how.

For the full instructions see the recipe card at the bottom.

In a bowl, mix together the oats, chia seeds, pumpkin spice, turmeric and a pinch of salt.

Add the almond milk, sweet potato puree and maple syrup.

Mix well, cover and chill for at least 4 hours.

Serve in 2 glasses and top with your favourite toppings like pomegranate seeds, nut butter, some chopped nuts or pumpkin seeds, grab the jar and go!

How to make sweet potato pure?

You can either steam, boil or roast the sweet potato.

Start by peeling and cutting the sweet potato into 1 ½ inch cubes.

Steam them for about 10-15 minutes or until they can easily be pierced with a fork.

Boil them for about 15 minutes until they can easily be pierced with a fork.

Bake them in the oven, spread the pieces out on a parchment paper lined baking tray in one layer. Bake at 390F (200C) for about 20-30 min until the sweet potato is soft and can easily be pierced with a fork.

Puree: Let the cooked sweet potato slightly cool down, then place the pieces in a hight speed food processor. Process until a smooth puree forms, scrape down the sides as needed.

Variations and substitutions

• Gluten-free – Oats are naturally gluten-free, but can sometimes contain traces of gluten. If you are gluten intolerant, only use certified gluten-free oats. 
• Extra protein – For a protein packed overnight oats, mix in 1 tablespoons of your favourite protein powder. This will give a thicker consistency so add a little more milk. 
• Ad-ins – For a little crunch, add some chopped nuts, pumpkin or sunflower seeds.
• Vegan – To keep this sweet potato overnight oat recipe vegan, make sure to use a plant-based milk like almond, soy or oat milk.

Storage

Overnight oats will keep in the fridge for about 5 days in an airtight container. Keep in mind that the longer it is stored, the more liquid the oats will soak up. This results in a thicker texture. If desired, stir in a little extra milk just before serving.

Overnight oats does not freeze well so I don’t recommend this.

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5 from 1 vote

Print

Sweet Potato Overnight Oats

Prep Time

10 mins

Total Time

4 hrs 10 mins

 

Sweet Potato Overnight Oats is filled with warming spices and creamy sweet potato. It is a healthy and nutritious make ahead breakfast.

Servings: 2 servings

Author: Helena

Ingredients

• ½ cup rolled oats
• 1 tablespoon chia seeds
• ½ teaspoon turmeric
• ½ teaspoon pumkin spice or cinnamon
• ⅛ teaspoon salt
• ¼ cup sweet potato purée
• 1 cup (250 ml) almond milk
• ½-1 tablespoon maple syrup, to taste

Instructions

1. In a bowl, mix together the oats, chia seeds, pumpkin spice, turmeric and a pinch of salt.

2. Add the almond milk, sweet potato puree and maple syrup.

3. Stir well until no lumps remain. Cover and place in the fridge overnight or for at least 4 hours.

4. Serve in 2 glasses and top with your favourite toppings like pomegranate seeds, nut butter, some chopped nuts or pumpkin seeds, grab the jar and go!

   Enjoy!