Orange and Sweet Potato Oatmeal

I hope nobody is getting impatient at my lack of baked and overnight recipes. My preference has always been for stove-top oats, so I will continue that trend most of the time. It also doesn’t help that I do not have a microwave (for realz), so when I heat up my oatmeal in the morning, I just throw it on the stove to warm while I do my hair and make up. That definitely wouldn’t work with a baked oatmeal!


However, I feel like I’ve pumped out some pretty fantastic recipes lately, so I will not apologize. This one uses just five ingredients and a pinch of salt–hurray for simplicity! As it turns, one orange is all it take to add a special brightness to a simple sweet potato porridge.

I found this one so delightful. It was everything I loved about autumn, with creamy, warm sweet potatoes, but it was also cheery and full of sunshine. Oh, and I found out the second time I made it that it actually pairs beautifully with some shaved coconut on top!


If you’d like to double the recipe, I’ve had success using just one orange and two small sweet potatoes, as long as the orange is big. 🙂

Orange and Sweet Potato Oatmeal

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 orange
  • 3/4 cup milk of choice, or water
  • 1/4 cup quick cook steel-cut oats (I use Country Choice Organic)
  • 1 small or medium sweet potato, cooked and peeled
  • 1/2 tsp maple syrup, or more (optional)
  • pinch of salt

How to make it:

  1. Prep your orange by cutting in half and running your knife along the insides of each segment.
  2. Bring milk (I use 1/2 c almond milk and 1/4 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.)
  3. Spoon/cut out the orange segments from one half of the orange and add to the saucepan.
  4. Once more of the liquid has absorbed, mash up sweet potato and add to the oatmeal. Add optional maple syrup to taste and a pinch of salt. Stir.
  5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Top with orange segments from the other half of the orange. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

7 Responses to Orange and Sweet Potato Oatmeal

  1. Anonymous says:

    Hello Lauren,

    I have a quick question about your recipes. Going through them, I’ve noticed you usually mention reducing the heat to medium once the milk begins to boil but I’ve always had an issue with heating the milk. Usually it’s that when the heat is above medium, the milk begins to scorch on the bottom before it boils so I was wondering how would you suggest going around that.

    Or how do you prepare your milk/water before you put in the oats?

    Thank you and I love your blog!

    • Rosemary says:

      If I remember correctly Lauren uses a non-dairy milk, almond I think. This could very well make the difference. And I’ve always had a scorching problem with milk as well. This is where a microwave helps.

  2. Queena Marticio says:

    Does this really use 1/4 cup rolled oats, not steel cut (or 1/2 rolled)? Sorry, got used to those measurements in your blog!

  3. Kelsey says:

    This is delicious! I made it with a blood orange and topped with cranberries. It really reminded me of these orange and cranberry muffins I used to make in college. And I was surprised how well the sweet potato paired with citrus.

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