Sweet Potato Overnight Oats
In case you were wondering, overnight oats is my all time favorite brunch or lunch. It’s so easy to prep, so satisfying, and the ingredients are so affordable that I make it pretty much every day for my little family. It’s a great balance of carbs and proteins for me to refuel with after my long runs, and my girlies love this as a mid-morning snack on the days where they choose to “pick” at their breakfast or lunch.
I usually make my overnight oats with your “standard” ingredients:
-1/2 cup rolled oats
-1 and 1/4 cup almond milk
-handful of blueberries
Any way my overnight oats are normally yummy, I wanted to spice things up this week by adding in some mashed sweet potato. These sweet potato overnight oats are a vegan healthy option for your family that almost taste as good as pumpkin pie. Yeah, I can live with that!
I am linking this post up with Deb over at Confessions of a Mother Runner and Sarah over at A Whisk and Two Wands for Meatless Monday, along with Running on Happy & The Fit Foodie Mama for Meatless Monday. I am also linking up with Angela over at Marathons & Motivation and Ilka at www.ilkasblog.com for their Savory Sunday link up. I hope you enjoy!
Sweet Potato Overnight Oats
Makes 1 giant serving! These sweet potato overnight oats are a vegan healthy option for your family that almost taste as good as pumpkin pie.
- 1 cup cooked mashed sweet potato
- 1 & 1/4 cup almond, cashew, or oatmilk (or your favorite non dairy milk) - divided
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon of PB2
- 1/2 cup rolled oats
- 1 Tablespoon chia seeds
- 1/2 teaspoon vanilla extract
- 1 Tablespoon maple syrup
- 2 Tablespoons toasted chopped pecans
- 2 Tablespoons of freshly shaved coconut
- Stevia to taste
- Blend up the mashed sweet potato, 1/2 cup almond milk or nut milk, cinnamon, PB2, and nutmeg with an immersion blender, Vitamix or regular blender. Put this mixture in a glass container (such as a Mason Jar), and chill overnight.
- In another container (I usually use a wide mouth mason jar) mix 3/4 almond milk or other nut milk, rolled oats, chia seeds and vanilla extract together. Add stevia to taste if desired. Place this mixture in the refrigerator overnight to thicken up (it takes at least a couple of hours so you can really do this any time.)
- In the morning layer the oats and sweet potato mixture in a container. Top with the chopped pecans and freshly shaved coconut and maple syrup! Enjoy!
I have been making this sweet potato overnight oats recipe at least 3-4 days a week to help me refuel from marathon training on those long humid long runs. Be sure to catch me on FaceBook Live this week talking about “Why I Split up my Marathon Long Runs,” and ” How I Became a Morning Runner.