Purple Sweet Potato Overnight Oats

Make breakfast both easy and beautiful with these overnight oats made with purple sweet potato purée and fresh berries! Perfect for easy breakfast meal prep.

In elementary school my favorite color was purple.

Closely followed by pink.

I’m talking Lisa Frank purple and pink, best shown by unicorns and rainbows and big fat bubble letters.

I see myself with more of a blue-aura now, but the purple of these jars brings me back to my first color crush.

On Instagram you guys have definitely noticed my obsession with purple sweet potatoes lately.

They say you eat with your eyes first, right?

Well, imagine feasting your tired morning eyes on these pretty prepped jars of Purple Sweet Potato Overnight Oats.

They’re just waiting for a spoon, some berry-licious toppings, and YOU.

A Recipe Inspired by Leftovers 

This is a recipe inspired by…wait for it…leftovers.

To be more specific, leftover purple sweet potato purée in the fridge from recipe testing.

On a whim, I divided the mash between mason jars with oatmeal, almond milk, chia seeds, blueberries, and a scoop of vanilla protein powder.

The swirl of majestic purple was so striking, I really had to stop myself from getting out the camera and doing a full photo shoot in the middle of meal prep.

Instead, I packed the mason jars in my fridge in a satisfying row of amethyst ‘n’ cream.

The next morning, I was actually astonished at how good my overnight oats gone purple tasted.

The best way I can describe them to you is like eating sweet potato pie in overnight oat form.

Immediately I decided to share them with you on the blog in case you have a things for bold beautiful berry-packed breakfasts made in less than 10 minutes, too.

Let’s do it!

What You Need to Make Purple Sweet Potato Overnight Oats

These Purple Sweet Potato Overnight Oats are so easy to make and grab for quick breakfasts on the go.

Each mason jar is packed with protein, complex carbs, healthy fats, fiber, and antioxidants to take on your mornings.

Here’s what you need:

• gluten-free old-fashioned rolled oats
• unsweetened almond milk
• Stokes Purple® sweet potato purée* (or sub any color sweet potato purée)
• chia seeds
• vanilla protein powder (optional)
• maple syrup
• cinnamon
• Driscoll’s berries

That’s it!

The Best Recipe for Purple Sweet Potatoes

If you aren’t fortunate enough to have leftover Stokes Purple® sweet potato purée on hand, don’t panic.

You can easily make your own to incorporate into this recipe.

Simply scrub and peel several Frieda’s Stokes Purple® sweet potatoes, dice them, and steam or boil them on the stovetop until fork tender.

Transfer your cooked purple sweets to a blender with a splash of almond milk and process until smooth and creamy, adding more almond milk as needed.

This might take several minutes– that’s OK!

Scrape down the sides as needed to recombine to ensure you have a smooth even consistency.

If you made purple sweet potato purée for this recipe and have extra, check out other ways you can use purple sweet potatoes here!

How To Make Purple Sweet Potato Overnight Oats

The method here is simple– simple combine everything in a mason jar and lightly stir to combine.

I like to add in all of my dry ingredients first (oats, chia seed, cinnamon, optional protein powder, and blueberries), then stir in the wet (purple sweet potato purée, optional maple syrup, and unsweetened almond milk).

You don’t need to stir a lot– just enough so that the oats are covered.

Add a scoop of plant-based protein powder for extra protein. I recommend a neutral or vanilla flavor!

If you prefer sweeter oats, add a drizzle of maple syrup to your jars, but you don’t need much.

The combination of purple sweet potato and Driscoll’s berries give these jars natural sweetness without any added sugars.

Allow the jars to sit for 6-8 hours or overnight in the fridge before serving with your favorite toppings.

The Best Berry Topping

Every week I bring home a container of Driscoll’s berries from the store for breakfast toppings.

They’re my absolute favorite berries that never disappoint in juicy quality and superb flavor!

I used a combination of Driscoll’s Blueberries and Strawberries to pack these jars with sweet berry vibes.

You’re going to love the way the flavor of the berries pops against the subtle-y sweet purple sweet potato base.

Together, they make an antioxidant and fiber- rich combo that tastes amazing and looks amazing together.

What a beautiful breakfast bunch!

How To Serve Purple Sweet Potato Overnight Oats

These Purple Sweet Potato Overnight Oats are ideal for an easy every day meal prep breakfast.

I love to make the purple sweet potato purée on Sunday and divide between mason jars for Purple Sweet Potato Overnight Oats all week long!

If you don’t have  Frieda’s Stokes Purple® sweet potatoes, any color of sweet potato will work, but I think the purple adds a little something special.

Load the overnight oats with your favorite toppings and serve anywhere your morning takes you.

I love mine with a dollop of almond butter, fresh Driscoll’s berries, and a sprinkle of granola for the ultimate combo.

If the oats are too thick upon serving, add a splash of almond milk.

Too thin? Add a teaspoon of chia seeds to thicken things up!

Enjoy!

More Overnight Oats Recipes

• Purple Sweet Potato Overnight Oats

• Peanut Butter & No-Jelly Overnight Oats

• Apple Pie Overnight Oats

• Blueberry Protein Overnight Oats

• Strawberry Cheesecake Overnight Oats

• Chocolate Cherry Overnight Oats

• Key Lime Pie Overnight Oats

• Oatmeal Raisin SunButter Overnight Oats

• Red Velvet Overnight Oats

• Maple Tahini Overnight Oats

• Carrot Cake Overnight Oats

I Want To Hear From You

If you make this Purple Sweet Potato Overnight Oats recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Frieda’s and Driscoll’s, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!