Taking a tip from my Coconut Kiwi Oatmeal, I decided to go for another round of coconut butter. This time, I paired it with sweet potato.
If you haven’t noticed, I’m a major fan of sweet potato in oatmeal. I might even like it more than pumpkin. The only reason I don’t use it more often is because…well…I’m lazy. Sweet potatoes need to be cooked, and that’s annoying. It’s always worth it, though.
For the recipe below, I used pumpkin pie spice, but plain ol’ cinnamon will do the trick. You can also use all coconut milk, but I like to mix it with water since it’s pretty rich. Feel free to make your own choices!
What you'll need:
- 1/2 cup coconut milk (preferably from the carton, not the can)
- 1/2 cup water (or more coconut milk)
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 smallish sweet potato, peeled and cooked
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon (or pumpkin pie spice!)
- pinch of salt
- 1 tbsp coconut butter
How to make it:
- Bring coconut milk and water to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Mash sweet potato. Once more of the liquid has absorbed, stir into the oatmeal.
- Add vanilla extract, cinnamon (or pumpkin pie spice), and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add another splash of coconut milk and top with coconut butter and any other additional toppings (shredded coconut, nuts, etc.).