{Nourish} Sweet Potato and Cranberry Oats

Sweet Potato and Cranberry Oats | Gluten-Free, Dairy-Free, Vegan, Breakfast, BrunchI’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.


Citrus and Ginger Cranberry Sauce | Anti-inflammatory, Antioxidants, Spices, Medicinal, Simple Sauce, Meal Prep


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.

Sweet Potato and Cranberry Oats | Gluten-Free, Dairy-Free, Vegan, Breakfast, Brunch, Oat Bowl

Sweet Potato, Cranberry and Oat Bowl
Serves 4
Gluten Free, Dairy Free, Vegan Sweet and Savory Oatmeal with Sweet Potatoes and Cranberry
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Prep Time
5 min
Cook Time
5 min
Total Time
5 min
Prep Time
5 min
Cook Time
5 min
Total Time
5 min
  1. 1 cup water
  2. 1 cup unsweetened vanilla almond milk
  3. 1 cup quick-cooking oats
  4. 1/4 teaspoon orange zest
  5. cinnamon to taste (1/4-1/2 teaspoon)
  6. 1 cup roasted sweet potatoes*, divided
  7. 1 cup citrus cranberry relish*, divided
  8. 1/4 cup sliced almonds (or any nut), divided
  1. In A saucepan over medium-high heat, bring the water, milk, cinnamon and orange zest to a simmer.
  2. Add the oats and cook for 1-2 minutes or to desired texture.
  3. Divide the oats among four bowls and top with the equal parts sweet potato, cranberry and almonds.
  1. *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
Katie Cavuto https://katiecavuto.com/
 Like this recipe? Try one of these warm breakfast cereals.


13 thoughts on “{Nourish} Sweet Potato and Cranberry Oats

    1. Thanks, Marie! I love to get more vegetables in my diet and breakfast is a great place to start! Sweet potatoes are so cozy and satisfying, they pair perfectly with the oats! 🙂

    1. Thank you! You can pin the blogs to pinterest. scroll over any of the photos and it offers you the option to pin. The largest image in each post in pinterest ready!

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