Okay, so I might be a little out of season with this one. The truth is, I love sweet potato. 365 days a year. My heart knows no boundaries with food. Sure, I may crave certain foods a little more during certain seasons, but sometimes I want peaches in February or sweet potatoes in April.
Although pumpkin, sweet potato, and the other winter squashes are often paired with earthy spices, I love to combine them with chocolate occasionally. For example, Pumpkin & Chocolate Chip Oatmeal, Pumpkin Chocolate Swirl Oatmeal, and Choco-Pumpkin Baked Oatmeal Parfait are all surprisingly fantastic.
Considering my general goal in life is to find a way to incorporate peanut butter into nearly every recipe, I decided to go with chocolate PB2 instead of chocolate chips (but you could always use both! 😉 ).
What you'll need:
- 1 cup milk of choice (or water)
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 smallish sweet potato, peeled and cooked (or 1/2 a large one)
- 1/2 tsp vanilla extract
- 2 tsp maple syrup (optional)
- pinch of salt
- chocolate PB2 for serving*
How to make it:
- 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.)
- Mash sweet potato. Once more of the liquid has absorbed, stir into the oatmeal.
- Add vanilla extract, maple syrup, and salt. Stir. **See notes below for other optional flavors.**
- When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Add another splash of milk and top with chocolate PB2 and any other additional toppings (shredded coconut, fresh fruit, nuts, etc.).
Just an FYI:
*You can also add cocoa powder to regular PB2 or peanut butter. **You could add cinnamon or pumpkin pie spice if you like that combination with chocolate. Another option is 1/8 tsp lemon extract, which would give it a bright, sunny flavor. Trust me on this.