I think I’ve overcome my dislike of maple syrup. I’ve recently realized that it was never maple syrup itself that I loathed, but instead the general experience of eating the classic American pancake breakfast (aka Bisquik). I hate the taste of premixed white flour pancakes, and combined with sweet syrup, I was destined for a post-breakfast bellyache. It’s no wonder I associate pancakes and syrup with misery.
On the other hand, maple syrup and oatmeal has become one of my most beloved ways to start my mornings. Not only does it sweeten an earthy porridge, but it adds an unmatchable flavor that I’ve truly come to appreciate…maybe a little too much. 🙂
I love sweet potatoes in my oatmeal more and more each time I try it. How convenient that they’re in season for the next several months!
The following recipe serves two.
What you'll need:
- 1 and 1/2 cup milk of choice
- 1/2 cup quick cook steel-cut oats (I use Country Choice Organic)
- 1 sweet potato, cooked and mashed
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tsp maple syrup
- pinch of salt
How to make it:
- Bring milk (I use 1 c almond milk and 1/2 c 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.)
- Once more of the liquid has absorbed, add mashed sweet potato, vanilla extract, cinnamon, maple syrup, and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, another drizzle of maple syrup, and any other additional toppings (pecan pieces, shredded coconut, other nuts, etc.).