I was very proud of this creation. I originally posted it as a pretty creation on instagram but when I received a few requests for the recipe, I decided to upload it.
This sweet potato was used to help moisten the oatmeal but it also brings a little extra flavor as well. In addition, it also provides some extra nutrient-goodness like vitamin A and potassium. The raspberries bring the perfect amount of sweetness to this little breakfast treat as well as some vitamin C and extra fiber. This combination of fiber-rich ingredients will keep you satisfied and full all morning!
This can be made vegan/dairy free by substituting with vegan/dairy free greek yogurt and can also be made gluten free by using GF oats.
– 1/4 cup oats
– 1 spoonful flax seed
– 1/3 cup water
– splash of vanilla
– 1/4 cup baked and mashed sweet potato
– small handful of raspberries
– 4 raspberries
– 2 spoonfuls plain greek yogurt of choice
– 1 spoonful unsweetened baking cocoa
– splash of water
1.Combine your oatmeal ingredients (except the sweet potato) and mix well. let your oats sit overnight so they fully absorb all of the liquid.
2. in the morning, preheat your oven to 350 degrees and oil a small ramekin. set aside.
3. add your sweet potato to your overnight oats and mix well. transfer 2/3rds of your oat mixture to your ramekin. for the filling, place your handful of raspberries on top of the oat mixture then cover with the rest of your oat mixture. bake for 20 minutes.
4. while your oats are baking, you can start making your topping. combine your raspberries, yogurt, baking cocoa, and a little water until your mixture is a thin consistency. once your oats have finished baking, go ahead and drizzle your topping on top.
Question of the day:
Have you ever tried overnight oats or baked oatmeal?