Sweet Potato Oat Porridge
The most delicious porridge of the season combines oats and sweet potato with a dash of warm notes from cinnamon and cardamom. Highly nourishing.
Gluten-free & vegan
- ½ cup pureed sweet potato (about 1 small sweet potato)
- 2 cups oat milk (or for example almond milk)
- 1 ½ cup gluten-free rolled oats (preferably jumbo-sized)
- 1 tsp ceylon cinnamon
- ½ tsp ground ginger
- ½ tsp cardamom
- A pinch of sea salt
- Crushed pecan nuts
- Maple syrup (or organic local honey)
- Ceylon cinnamon
Make the sweet potato puree: Peel the sweet potato and cut into small chunks. Steam until soft. Place the chunks to a blender and blend until smooth. Pour the oat milk and the sweet potato puree into a pot, bring up the heat and whip until mixed. Add spices and rolled oats. Cook for about 5 to 10 minutes, depending of the type of oats used. Serve with crushed pecan nuts, cinnamon and maple syrup. Enjoy!
FOLLOW VANELJA ON: