Thursday, December 12, 2013
Today my breakfast started out with a simple bowl of oats. Which is typical around our house during the week. But this morning I wanted something a little different, something special and a little holiday like if you will. I had a sweet potato left over from last nights meal and wanted to incorporate it somehow in my dish. I added the brown sugar for a little more sweetness while cooking and topped with walnut pieces, a drizzle of honey and a quick pour of milk to finish. The sweet potato brought the earthy, sweet flavor you would expect and the texture melded quite nicely with the oats. This dish is not for everyone I'm sure, but if you like sweet potatoes, this is a grand way to enjoy them.
2/3 cup rolled oats
2 cups 2% milk
1/2 teaspoon salt
1 cup sweet potato (baked and mashed)
1/2 teaspoon vanilla extract
1 tablespoon flax seeds
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/4 cup walnuts (chopped)
Honey (to drizzle)
Bring milk, oats and salt to a low boil in a medium-sized pot. Add sweet potato, vanilla extract, flax seeds, brown sugar, cinnamon and nutmeg and stir until combined. Leave the heat at medium-high for a few minutes longer to bring back to a boil. Reduce heat, cover and cook about 5 minutes, stirring occasionally. Remove from heat and let stand 2 to 3 minutes. Serve and drizzle with your choice of toppings. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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