Oatmeal is a go-to breakfast for myself and the toddler. I love to add different fruits, nuts and seeds for variety. But even with all the toppings, a bowl of oatmeal can get boring! I recently wanted a really good bowl of oatmeal but didn’t have any of my favorite toppings. Then I had an idea! I had some sweet potatoes already baked in the fridge so I warmed half of one with milk, mashed it up well and added it to my oatmeal. It was such a creamy bowl of goodness. Then I thought how wonderful it would be to bake those same flavors together for a grab and go breakfast. And the sweet potato oat muffin was born! I’m all about having a tasty, ready to go breakfast in the fridge. These breakfast treats are super quick, super easy and super delicious.
What You’ll Need:
2 small to medium sweet potatoes, baked
1 ½ cups coconut milk
1 ½ tablespoons melted coconut oil or vegan butter
2 tablespoons ground chia seeds
1 teaspoon vanilla
2 cups rolled oats
1 teaspoon baking powder
2 teaspoons of cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup crushed raw walnuts or pecans
1/3 cup maple syrup
What You’ll Do
- Preheat your oven to 350F.
- Grease a muffin tin and set aside.
- Remove the skin from the baked sweet potatoes.
- Combine the sweet potatoes, coconut milk, coconut oil, chia seeds and vanilla in a blender or mixer and mix until smooth and creamy.
- In a large bowl combine the oats, baking powder, cinnamon, ginger, nutmeg and salt.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the maple syrup.
- Fold in the nuts.
- Spoon the mixture into the muffin tin, filling the cups all the way.
- Bake until oats have browned and muffins are beginning to firm – about 25 minutes.
- Remove from oven and cool for about 10 minutes.
- Enjoy warm or cool completely and store in fridge.
Note: The ingredients listed will yield a semi-sweet muffin. If you want the muffin to be more reminiscent of sweet potato pie, try replacing the maple syrup with ½ – 1 cup of brown sugar and increasing the milk to 2 cups. Blend the sugar with the wet ingredients to be sure it is incorporated well. This will make the muffins sweeter.
Did you make this recipe? Tag @maternallyspeaking on Instagram!