Coconut Sweet Potato Oatmeal

Taking a tip from my Coconut Kiwi Oatmeal, I decided to go for another round of coconut butter. This time, I paired it with sweet potato.

If you haven't noticed, I'm a major fan of sweet potato in oatmeal. I might even like it more than pumpkin. The only reason I don't use it more often is because...well...I'm lazy. Sweet potatoes need to be cooked, and that's annoying. It's always worth it, though.

For the recipe below, I used pumpkin pie spice, but plain ol' cinnamon will do the trick. You can also use all coconut milk, but I like to mix it with water since it's pretty rich. Feel free to make your own choices!

Coconut Sweet Potato Oatmeal

by The Oatmeal Artist

Prep Time: 2 min

Cook Time: 5 min

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Ingredients (serves 1)

• 1/2 cup coconut milk (preferably from the carton, not the can)
• 1/2 cup water (or more coconut milk)
• 1/2 cup rolled oats (I use Country Choice Organic)
• 1 smallish sweet potato, peeled and cooked
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon (or pumpkin pie spice!)
• pinch of salt
• 1 tbsp coconut butter

Instructions

1. Bring coconut milk and water to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
2. Mash sweet potato. Once more of the liquid has absorbed, stir into the oatmeal.
3. Add vanilla extract, cinnamon (or pumpkin pie spice), and salt. Stir.
4. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add another splash of coconut milk and top with coconut butter and any other additional toppings (shredded coconut, nuts, etc.).

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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!