Pumpkin Spice Sweet Potat-“Oats”
I am reeeeally hoping you guys are in on this pumpkin game as much as I am! I don’t think of myself as an overly obsessed with pumpkin/ pumpkin spice person, but every year this time comes and I find myself adding pumpkin to everything and LOVING IT! I think it is because I really only end up using it for 2 months of the year then it goes away, and I am a sucker for a limited time only kind of situation! So after making 2 other kinds of Sweet Potat-“Oats” in my day – original and apple cinnamon – it was time to pumpkinfy it! My first two were Whole30 compliant because bananas naturally sweeten the first one and apples sweetened the second, but pumpkin isn’t naturally super sweet! So I added a little maple syrup to this one to make it perfect. You could probably leave it out but trust – it adds a lot to this!
Now let’s talk about something I know I’ll get questions on – protein! Most people, me included, love protein at breakfast. So to add some to this I love drizzling it with nut butter and/or adding nuts on top. I also think adding some vanilla protein powder to this would be fabulous. But I also treat it like oats and use it as a comforting and tasty breakfast that you may or may not need a snack a couple hours after. Just being real! Either way it is deeelish and also super kid friendly! Okay I wanted to get this recipe out to you so not much more to touch on – as I write this while I get my oil changed and think it’s almost ready! Happy happy Friday!!
Dried cherries are also LOVELY on top!!
If you need more breakfast inspiration here are a few others:
Pin this Pumpkin Spice Sweet Potat-“Oats” photo below to save the recipe for later!
- ⅔ cup unsweetened almond milk
- ⅔ cup canned pumpkin puree
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 cups shredded sweet potatoes
- 1 teaspoon pumpkin pie spice
- In a medium saucepan combine almond milk, pumpkin puree, maple syrup, and vanilla.
- Bring the mixture to a simmer and add in the sweet potatoes and pumpkin pie spice. Stir to coat and cook over medium heat, stirring occasionally for about 5 minutes or until sweet potatoes are cooked.
- Remove from heat and serve up in a bowl topped with some nut butter, chia seeds, pecan and dried cherries (or whatever toppings you like!)