Description
Creamy, warm, and subtly sweet, this hearty porridge is perfect for a cozy breakfast or a make-ahead meal prep.
Ingredients
Units
Scale
- 1/4 cups (60 ml) steel cut oats
- 1 cups (237 ml) Mooala Oatmilk
- pinch of sea salt
- 1/4 teaspoon cinnamon
- 1 cups (237 ml) roasted sweet potato
- 2 tablespoons sunflower seed or almond butter
- 1/8 cups (30 ml) unsweetened coconut flakes
- 1 tablespoon honey
Instructions
- Combine oats or other grains with oat milk, sea salt, and cinnamon. Soak overnight or cook on the stovetop.
- If soaked overnight, combine oats with sweet potato and seed or nut butter. Heat in the microwave for about 2 minutes. Stir to combine.
- If cooked on the stovetop, warm sweet potato and seed or nut butter in the microwave and stir to combine. Stir together with stovetop-cooked oats.
- Top with coconut flakes and honey, if desired.
Notes
- For a smoother porridge, blend the cooked sweet potato before adding it to the oats.
- To make this recipe vegan, ensure your honey substitute is vegan-friendly.
- Leftovers can be stored in the refrigerator for up to 4 days; reheat gently in the microwave or on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 15
- Sodium: 100
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 10
- Cholesterol: 0 mg