Sweet potato pie oatmeal — like eating dessert for breakfast

If I could eat pie for breakfast every single morning, I totally would. I know… what would my mother say? Well, she would probably tell me to not eat pie because it’s not healthy and to instead eat some oatmeal. So I took oatmeal and combined it with sweet potato pie so I could eat it for breakfast completely guilt free.

To also bump up the health factor in these oats, I added in a little flaxseed and chia seed. They are a great addition to almost any breakfast and bring a nice punch of nutrients. These oats are also great if you happen to have a few leftover baked sweet potatoes in the fridge. But don’t worry if you don’t — canned pumpkin can be used in their place for an equally delicious substitute.

Sweet potato pie oatmeal recipe

Serves 2

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients:

• 1 cup rolled oats
• 1/2 cup mashed sweet potato
• 2 tablespoons dark brown sugar
• 2 tablespoons maple syrup
• 2 tablespoons flaxseeds
• 2 tablespoons chia seeds
• 2 teaspoons pumpkin pie spice
• Coconut milk, to taste
• Cinnamon sugar, for topping
• Chopped pecans, for topping

Directions:

1. Prepare the rolled oats according to the package directions. Once they are cooked, stir in the mashed sweet potato, brown sugar, maple syrup, flaxseeds, chia seeds and pumpkin pie spice.
2. Using the coconut milk, thin out the oatmeal till desired consistency.
3. Serve hot topped with cinnamon sugar and chopped pecans.

More sweet potato recipes

Salt and vinegar sweet potato chips
Turkey- and cranberry sauce-stuffed sweet potatoes
Marshmallow-stuffed hasselback sweet potatoes