I was holding on to this recipe until I felt that true autumn feeling, and it finally happened today. As I drove around my new neighborhood and found a road that looked downright rural, leaves of many colors littered my windshield. It’s pumpkin spice season!
I often use sweet potato instead of pumpkin in baked goods because the potato leftovers are more versatile than the leftover canned pumpkin. Sweet potatoes take more time, though, since you need to microwave and peel them. The taste is similar, so use whichever item you prefer.
- 1/3 cup oats, gluten-free if desired
- 2/3 cup almond or soy milk
- sprinkle of cinnamon
- dash of vanilla
- 1/4 cup mashed sweet potato (if you don’t have any on hand, follow these directions to cook a small potato)
- 2 tsp maple syrup
- sliced almonds (optional)
- Combine the oats, milk, cinnamon, and vanilla in a medium bowl. Microwave for 2 minutes.
- Add the sweet potato and maple syrup and stir. Microwave for 2 more minutes, watching the bowl carefully for overflow.
- Stir and serve topped with sliced almonds, as well as more cinnamon and maple syrup to taste.
Serves 1. Active and total time 6 minutes. Adapted from http://www.theoatmealartist.com/maple-sweet-potato-oatmeal/