I eat a lot of oatmeal. A lot.
Recently, however, I’ve been striving to switch things up. I’ve been experimenting with other grains, but also with sweet potatoes, my new favorite for adding a little variety to the breakfast table.
Trust me, sweet potatoes needn’t be just for dinner. They’re a real treat when complimented by other sweet flavors (cue bananas & maple syrup) and accented with nuttiness (cue peanut butter & toasted almonds).
Plus, a sweet potato’s natural creaminess isn’t far off from a traditional breakfast porridge, and you can really top it off with many of the same ingredients you might use with oats or other sweet (vs. savory) breakfast bowls.
Beyond the add-ins mentioned above, I utilized cinnamon and coconut flakes, two natural pairings to sweet potatoes. But really the options are endless. You could try pineapple and coconut milk, almond butter and raisins, tahini and cinnamon apples, etc. etc.
Give it a try and let me know what you think! Continue Reading…