I’ve been tiring of my morning bowl of warm oats and quinoa and that got me thinking. How could I revamp my oats in a nourishing and interesting way? My fridge did the rest of the work. Leftover Spiced Citrus and Cranberry Sauce became the flavor inspiration for these Sweet Potato and Cranberry Oats, a simple and healthy breakfast recipe I know you are going to love. A balanced bowl of satisfying whole grains, crunchy nuts and antioxidant rich sweet potatoes, cranberries and spices is a really soulful way to start the day and fend off any cold or flu that may be creeping up on you.
More savory than sweet, I love the truly warming nature of this healthy breakfast bowl. Roasted, sweet potatoes pair perfectly with this ginger and cinnamon spiced cranberry sauce I recently featured on the blog. Clean eating at its best, the crunchy nuts (I used almonds though you can mix it up) add a toothsome texture and all their anti-inflammatory benefits plus protein and fiber which rounds out the dish.
You can use a quick-cooking oat or steel-cut — your choice. Opt for plain and sweeten it yourself. That way you can control the quantity and quality of the sweetener. My picks are real maple syrup and raw honey. I usually limit myself to 1 teaspoon of sweetener though these oats are so flavorful you probably won’t need it.
Meal Prep Tips:
- Pre-roast the sweet potatoes. It’s as simple as tossing diced sweet potatoes with a touch of coconut, extra virgin olive oil, or avocado oil, salt and pepper and roasting them, in a single layer, at 425 for 20-25 minutes. They will stay good, in the fridge, for 5 days.
- Pre-cook oats or quinoa. Either can be used as the foundation of this dish. Reheat in a saucepan using the milk of your choosing. Good, in the fridge, for 5 days or the freezer for 3 months.
- Pre-cook the cranberry sauce. You can use it as a condiment on sandwiches, a topping for salmon or for these oats. Yum. Good, in the fridge, for 5 days or in the freezer for 1 month.
- 1 cup water
- 1 cup unsweetened vanilla almond milk
- 1 cup quick-cooking oats
- 1/4 teaspoon orange zest
- cinnamon to taste (1/4-1/2 teaspoon)
- 1 cup roasted sweet potatoes*, divided
- 1 cup citrus cranberry relish*, divided
- 1/4 cup sliced almonds (or any nut), divided
- In A saucepan over medium-high heat, bring the water, milk, cinnamon and orange zest to a simmer.
- Add the oats and cook for 1-2 minutes or to desired texture.
- Divide the oats among four bowls and top with the equal parts sweet potato, cranberry and almonds.
- *you can pre-heat the sweet potatoes in the microwave for 45 seconds or enjoy them cold. Defrosted, frozen butternut squash is a convenient substitution for the sweet potatoes