Sweet Potato, Almond Butter, and Raisin Oatmeal

When I first started publishing oatmeal recipes, I used raisins in almost everything. They were cheap and predictable, making them an easy addition to nearly everything I tried: Apple Cinnamon Oatmeal, Banana Bread Oatmeal, Pumpkin Pie Oatmeal, Zucchini Bread Oatmeal, Pumpkin Banana Oatmeal, etc. Raisins all around!

Sweet Potato, Raisin, and Almond Butter Oatmeal (2)

I realized recently that I had kind of forgotten about them. My carton of them had been pushed to the back of my cupboard, and I rarely dragged them out. Something about today’s recipe made me recall these good ol’ raisin days, and I decided to bring them back into my life. 🙂

Sweet Potato, Raisin, and Almond Butter Oatmeal (3)

More importantly, this oatmeal is also topped with a luscious spoonful of almond butter. This was my first jar of almond butter since last fall when I made MOCHA BROWNIE BATTER OATMEAL WITH ALMOND BUTTER (caps to emphasize its AWESOMENESS). I bought this jar as a prize for myself for accomplishing a goal…because that’s the kind of person that I am. I set goals and then reward myself with nut butter when I accomplish them.

Random Recommendations:

  • [eats] baked sweet potato topped with sauteed kale, soyrizo, and mashed avocado
  • [people] Food photographer Brian Samuels – @myfoodthoughts

Sweet Potato, Almond Butter, and Raisin Oatmeal

Prep Time: 2 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 3/4 cup milk of choice (or water)
  • 1/2 cup quick cook steel cut oats (I use Country Choice Organic)
  • 1 smallish sweet potato, peeled and cooked (or 1/2 a large one)
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 2 tsp maple syrup (optional)
  • pinch of salt
  • almond butter for topping
  • raisins for topping

How to make it:

  1. Bring milk/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.)
  2. Mash sweet potato. Once more of the liquid has absorbed, stir into the oatmeal.
  3. Add vanilla extract, maple syrup, cinnamon, and salt. Stir. You could stir in some raisins if you want as well.
  4. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Add another splash of milk and top with almond butter, raisins, and any other additional toppings (shredded coconut, fresh fruit, 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.

9 Responses to Sweet Potato, Almond Butter, and Raisin Oatmeal

  1. Cassie says:

    I LOVE sweet potatoes and almond butter! Japanese yams are my favorite–they taste like bread and are so good with cinnamon and almond butter!
    This oatmeal looks divine. I’ve never had sweet taters in oats before!

    • Lauren Smith says:

      No way! Is that the same as a Korean yam by any chance? I actually made this recipe with a Korean yam (accidentally) because I thought it was a sweet potato. The Chinese grocer I buy from does not label its produce haha. That’s why the oatmeal does not look orange. :/

  2. Jade says:

    I just bought sweet potatoes and I’m definitely making this. If this recipe makes one serving, though, shouldn’t it use 1/4 cup steel cut oats, not 1/2 cup?

  3. lovely and healthy recipe, that too could be prepared quickly. Thanks for sharing…

  4. Lyndsey B says:

    This recipe is the epitome of a comforting breakfast for a chilly fall morning. It has such comforting flavors, and the almond butter’s roasty flavor makes it all the more autumn-tasting. Have you ever tried a sweet potato with almond butter on top? This oatmeal reminds me of that perfect snack!

  5. Christine says:

    Raisins are one of those foods that I wish I liked but do not. Sigh. The hardest part is that they’re a common ingredient in many foods that I love – such as coffee cake, carrot cake, and oatmeal cookies.

    • Lauren Smith says:

      I love raisins and I love carrot cake, but I do not approve of raisins in carrot cake. 😉 Try the recipe without the raisins! They’re not *that* important. You could swap in another dried fruit if you like another better (chopped dates, cranberries, dried blueberries, anything).

      • Christine says:

        Good ideas! I like dried cranberries and dried cherries, so maybe I could try this recipe with either one of those.

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