[The following post and recipe was submitted by reader Victoria.]
Hi everyone!
My name is Victoria, I’m French and currently taking a gap year, first in NY (where I met Lauren [picture below!]) and now in Barcelona, before starting university at McGill in September in Montreal. I am also the girl behind the food here —> @healthymonkey_ !
I am really happy and honoured that Lauren asked me to share a recipe here as a guest post! This blog is my bible really, when in oatmeal doubt I just go check out what Lauren has to say about whatever “it” is that day.
My love for oatmeal first started with a friend bringing me back from a trip to the US a Quaker packet of, if I remember well, something like cinnamon or maple syrup. I loved it. Of course, living in France, you don’t really find those things at every street corner, so I knew I had to make my own. Well, let’s just say, the first one was a disaster. It was so bland that I thought to myself that I would never inflict this on my tastebuds ever again. But the fact that Quaker could make something so good and that I hadn’t been able to reproduce haunted me, it had to be possible. So I grabbed my laptop and started looking for recipes; that’s when I found Lauren’s blog. I was mind-blown. I think I was so excited that I must have gone through every single recipe. The next morning, I was having an oatmeal that was delicious and a thousand times better than the Quaker packet.
I think it’s been a good 2 years since then, and during those 2 years I’ve had different favorites. Coconut-banana, apple pie, choc-onut and chocolate-banana overnight oats…
But there’s one I was very skeptical about… The sweet potato fudge oatmeal. Never in my entire life had I thought about putting potato in anything breakfast-like, and at first I actually didn’t even know what exactly was a sweet potato. But as I was turning into an adventurous vegan and was seeing more and more sweet potato desserts on Instagram, I thought I should give it a shot some day. And so I did. And let me just say : OH MY GOSHHH. NEVER. EVER. COMING. BACK. That was it. I had discovered the best oatmeal on Earth. Hands down. I can’t even believe I waited this long to try.
This oatmeal is incredible. The sweet potato gives it a super creamy consistency and with the deep chocolate flavor, it feels like they were meant to be. Don’t be fooled by the fact you can eat this vegetable for dinner. Sweet potato is such a perfect and versatile food that you can eat it at any time of the day. I was actually having it for breakfast the other morning and my roommate randomly asked what I was eating, I answered and she said “EWWWWWW!!!!” – of course. So I told her, “try next time and see for yourself–it’s divine.” Now I just have to make it a morning when she’s not sleeping in, but we’ll get there…
So without further ado, here’s my adaption of Lauren’s recipe…
What you'll need:
- 1/2 cup of rolled oats
- 1 cup (plant-based) milk or water (I use half water, half Oatly Oat Milk, it’s delicious! You can also use their chocolate oat milk!!)
- 1 small/medium sweet potato (keeps me full longer when it’s a medium one)
- 1 or 2 tbsp of (raw or not) cacao powder (skip it if using chocolate milk)
- 2 tbsp coconut sugar
- 1 date cut in small pieces (optional)
How to make it:
- Bring a pot of water to a boil (this will be for the sweet potato).
- Put oats and the liquid in a separate sauce pan and bring to a low boil, and then reduce heat to medium.
- While your oats are cooking, cut your sweet potato in small pieces and put them in the pot of boiling water.
- Once the sweet potato pieces are cooked, drain, mash, and stir into the oatmeal. Add date pieces if using.
- Your oatmeal should have a good consistency by now; if too dry, add some more water or milk. Add cacao powder.
- Stir well to avoid lumps.
- If you’re pleased with the consistency, add 1 tbsp coconut sugar (more/less depending on your taste) and transfer to a bowl. Add the rest of coconut sugar on top, and any other additional toppings!
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