Sweet Potato Oatmeal with Honey Toasted Walnuts
by:
Toss that bagged oatmeal and make this quick, healthy, and filling breakfast!
ingredients
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serves: 2-3
1/3 cup regular oats
1 cup 1% milk
1/2 tsp pure vanilla extract
1/3-1/2 cup sweet potatoes (steamed in microwave or roasted)
1 tablespoon flax seeds (optional)
3 tablespoons brown sugar
1/2 teaspoon coarse salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 cup walnuts or pecans, chopped
1 tablespoon honey
1 pinch of salt
1 pinch of cinnamon
Servings Per Recipe: 2
Amount per Serving
Calories: 422
- Total Fat: 15.1 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Cholesterol: 6.1 mg
- Sodium: 691.7 mg
- Total Carbs: 63.7 g
- Dietary Fiber: 7.1 g
- Sugars: 38.3 g
- Protein: 11.5 g
preparation
1. Wash and dry a sweet potato, then prick all over with a fork. Then microwave uncovered for five minutes. If it's not soft by then, microwave 1 minute, check; if it's not soft, microwave* a minute at a time until it's done. Allow to cool slightly, scoop out the flesh, mash in a bowl until smooth.
2. *Alternatively, you can roast on 350 F for about an hour. Preferably the night before, you want something quick in the morning!
3. You can toast the walnuts in a dry skillet for about 5 minutes on medium. Remove from heat and stir in walnuts and honey. If you don't want to toast, just mix in a small bowl!
4. In the meantime, in a medium-sized pot, heat the oats and milk over medium heat until it comes to a low boil. Stir in the sweet potato and flax seeds (if using) . Heat over low-medium heat for about 5-7 minutes, stirring frequently. Add in the salt, sugar, spices, and vanilla, then heat for about 4 minutes more, stirring frequently.
5. Add topping and if you want, add a little honey or maple syrup on top.
Cooks' note:
You can replace the sweet potato with pumpkin, and/or the walnuts with pecans.
1
comments
Mommy_loves_to_cook
February 3, 2012