If you like Brownie Batter Oatmeal (and it appears that most of you do), then you will love this. Bonus: NO BANANA. To me, that’s a downer, but to some of you, it will seal the deal.
Now let’s be real. Have I ever steered you wrong with any recipe that contained the word “fudge”? Let’s look at the evidence: Raspberry Fudge Oatmeal. Fudgy Banana and Peanut Butter Oatmeal. Ummm, CASE CLOSED.
This doesn’t taste like sweet potatoes. It tastes like warm, creamy fudge. Or…dare I say it…brownie batter? Could it be possible that this recipe is more brownie batter-ish than my actual Brownie Batter Oatmeal? Uh oh.
What you'll need:
- 3/4 cup milk of choice, or water
- 1/4 cup quick cook steel-cut oats (I use Country Choice Organic)
- 1 smallish sweet potato, peeled and mashed
- 2 tbsp unsweetened cocoa powder (or at least 1 and a half)
- 1/4 tsp vanilla extract
- 1 tsp maple syrup (adjust to your preferences)
- pinch of salt
How to make it:
- 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.)
- Mash sweet potato well. Once more of the liquid has absorbed, stir it into the oatmeal.
- Add cocoa powder, vanilla extract, maple syrup and salt. Stir. If the oatmeal is getting too dry, add another splash of milk or water and stir to make it creamy again.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).