Purple Sweet Potato Overnight Oats
Make this Purple Sweet Potato Overnight Oats recipe for breakfast while you are still waking up since you make them the night before! Made with flavorful coconut milk and protein-packed rolled oats, they are also vegan, gluten free and dairy free.
Servings: 2 servings
Calories: 1cup
Equipment
Ingredients
- ½ cup old-fashioned rolled oats
- ⅓ cup cooked mashed purple or orange sweet potato
- 1 cup coconut milk or other milk
- 2 tablespoons light brown sugar or maple syrup
- ⅛ teaspoon salt
- Topping:
- 1 teaspoon light brown sugar
- 2 teaspoons chopped pecans
- 2 teaspoons toasted coconut
Instructions
- Stir together the oats, sweet potato, milk, 2 tablespoons brown sugar and salt bowl, then spoon into two half-pint or pint size fruit jars or a container with a lid. Cover with lid and refrigerate overnight or at least 12 hours.
- If the oats mixture is too thick for you, stir in a little more milk just before serving. Sprinkle with 1 teaspoon brown sugar, pecans, and coconut and enjoy!
Notes
Oats for overnight oats: It's a matter of opinion whether the best overnight oats recipes are made with old-fashioned rolled oats or steel cut oats. Steel cut oats are cut rather than pressed flat so they will be chewier. Add a little extra milk and extra soak time for these. Quick oats (instant oats) will soak up the liquid faster and be mushier than rolled oats. You have to decide for yourself your preference.
Milks: So many choices here! Dairy milk comes in whole, 2%, 1%, and nonfat. For dairy-free options choose from almond, cashew, oat and of course, coconut. Several of these "milks" are flavored water, so even water or flavored water will work!
