Description
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.
Ingredients
- 1/2 cup gluten-free old-fashioned rolled oats
- 3/4 cup unsweetened almond milk
- 1/2 cup Stokes Purple® sweet potato purée* (or sub any color sweet potato purée)
- 2 tsp chia seeds
- 1–2 TBSP vanilla protein powder (optional)
- 1 tsp maple syrup (omit for sugar-free option)
- dash of cinnamon
- 1/2 cup Driscoll’s Blueberries and Strawberries
- For serving: more Driscoll’s berries, nut butter, granola
Instructions
- *Make your Stokes Purple® sweet potato purée in advance. To create the purée, scrub and peel 1-2 large Stokes Purple® sweet potato. Dice sweet potato into large chunks and add to boiling water or steamer basket and boil/steam on the stove top for 5-8 minutes, until fork tender. Drain, allow to cool slightly, then add to a high speed blender with a few Tablespoons of almond milk. Pulse until well combined and creamy, scraping down the sides to recombine mixture and adding more almond milk as needed to get the blades moving. The end result should be a thick creamy purple mash. Refrigerate until ready to use.
- To make the Purple Sweet Potato Overnight Oats, combine all ingredients in a mason jar and gently stir to combine. It doesn’t have to be completely mixed.
- Refrigerate overnight or for at least 3-4 hours and serve with more fresh berries, nut butter, and granola.
- Store overnight oats in the fridge for 3-4 days. Consistency will thicken over time, so correct thickness by adding more almond milk for thinner oats and more chia seeds for thicker oats.
Notes
Prep time doesn’t include time to create your purple sweet potato purée.
- Prep Time: 5 mins
- Category: Breakfast
- Method: Stovetop, Hand-Mix
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free