Sweet Potato Pie Oats

Name: Oat Pie Ubi Jalar
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 cup rolled oats ((GF for gluten-free eaters // see instructions for steel-cut oats)*); 1 3/4 cups water; 1/2 cup sweet potato puree ((1 small potato yields ~1/2 cup // see below for roasting instructions)); 2 -3 Tbsp brown sugar, maple syrup, or other sweetener of choice (like date paste); 1/2 tsp ground cinnamon; 1/2 Tbsp flaxseed meal ((optional)); 3 Tbsp Pumpkin Maple Pecan Granola

7-ingredient, 30-minute oats infused with sweet potato purée, cinnamon, and brown sugar. A simple, fast, and healthy breakfast option for any time of year, especially fall.

⏱️ 30 min 🔪 Prep: 5 min 🔥 Cook: 25 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

2 servings

1 cup rolled oats ((GF for gluten-free eaters // see instructions for steel-cut oats)*)
1 3/4 cups water
1/2 cup sweet potato puree ((1 small potato yields ~1/2 cup // see below for roasting instructions))
2 -3 Tbsp brown sugar, maple syrup, or other sweetener of choice (like date paste)
1/2 tsp ground cinnamon
1/2 Tbsp flaxseed meal ((optional))
3 Tbsp Pumpkin Maple Pecan Granola

Steps

To roast your sweet potato, preheat oven to 400 degrees F (204 F) and cut sweet potato in half and lightly coat with olive oil. Place flesh side down on a foil lined baking sheet and bake for 20-25 minutes or until soft and tender. This will depend on your size of potato. (Alternatively, pierce a few times with a fork and microwave for 4-5 minutes until tender.)
Once done, pull potatoes out of the oven and start your oats (see notes for steel cut directions). Bring water to a boil in a small saucepan. Once boiling add your oats and reduce heat to medium. Continue cooking until the oats have absorbed most of the water - about 5 minutes - stirring frequently.
In the meantime, mashed your sweet potato and measure out roughly 1/2 cup. Set aside.
Once your oats are just about done cooking (~5 minute mark), stir in sweet potato puree, sweetener of choice, cinnamon and flax seed and stir to combine. Taste and adjust flavor/seasonings as desired. To thin, add a splash of non-dairy milk (such as almond).
Divide oats between two serving bowls (as recipe is originally written) and sprinkle with Pumpkin Maple Pecan Granola (or roasted pecans). Add a drizzle of honey for more sweetness. Enjoy immediately. Best when fresh.