These Sweet Potato Pecan Overnight Oats Without Yogurt are rich, creamy and full of veggie goodness. They come with a delicious sweet and crunchy topping of toasted pecans coated in maple syrup. Make it dairy free by using a non-dairy milk!
It is not common to use vegetables in ‘sweet’ recipes. But after the success of my Vegan Mango Mousse with Sweet Potato I posted recently I was certain sweet potato would also make a great addition to an overnight oats recipe! And it has!
The sweet potato adds bulk and sweetness, as well as helps to create a rich and creamy consistency, which is just gorgeous with the crunchy topping of maple pecans.
What are overnight oats
Overnight oats is a fairly new phenomenon, though given its simplicity I am surprised it hadn’t been invented sooner. Overnight oats is basically uncooked, chilled porridge. What is really appealing about it is the fact that it can be creamy, tangy, full of flavour and fantastic if you are in a hurry but still want a nutritious breakfast. Did I mention delicious? Because it is! You simply combine all the ingredients, refrigerate overnight and enjoy a delicious breakfast the next day.
Prepping the sweet potato
The sweet potato does need to be baked before being combined with the milk and oats, but this is easy to do. Bake the sweet potato whole for approximately 30 minutes until soft. Allow to cool completely, scoop out the pulp and mash up just using a fork. The mixture can then be added into the oats.
Overnight oats without yogurt
Yogurt works really well in overnight oats recipes but this time I decided not to use it. The sweet potato makes the oats mixture creamy and rich so there was no need to add any yogurt. You can, however, add a spoonful of yogurt if you like and simply add 2-3 tablespoons less milk.
I recommend adding the maple pecan topping just before serving so that the pecans retain their crunch and the maple syrup does not get ‘lost’ in the mixture.
I also recommend using large oats (ex. giant rolled oats) as the finer variety, such as instant oats, might produce a mushy consistency (this goes for any overnight oats recipe).
More overnight oats recipes
If you make this easy overnight oats recipe don’t forget to let me know in the comments below, I’d love to know what you thought! Thanks!
For more healthy breakfast recipe ideas using vegetables see my post on How To Eat More Vegetables For Breakfast.
These Sweet Potato Pecan Overnight Oats Without Yogurt are rich, creamy, full of veggie goodness, and come with a delicious sweet and crunchy topping of toasted pecans coated in maple syrup - make it dairy free by using a non-dairy milk!
- 1/2 cup giant rolled oats
- 1/2 cup semi-skimmed milk or non-dairy alternative
- 1 small sweet potato approx. 100 g, unpeeled
- 1/3 cup pecans
- 2 tablespoons maple syrup
- Pinch of cinnamon and fine sea salt
Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potato on a baking tray and bake for 30 minutes or until it's tender (insert a fork to check if it's done ). Remove from the oven and leave to cool completely.
Scoop out the flesh of the sweet potato and mash with a fork (discard the skin). Set aside.
Dry toast the pecans for 2-3 minutes in a frying pan, stirring often (take care not to burn them). Roughly chop and, once cooled, combine with the maple syrup, stir well, cover and set aside.
In a separate container combine the oats, milk, sweet potato, cinnamon and sea salt, stir thoroughly, cover and refrigerate overnight.
To serve top the oats mixture with the pecans and enjoy!
Preparation time does not include the time needed for the sweet potato to cool.
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I am bringing my Sweet Potato Pecan Overnight Oats without Yogurt recipe to #CookBlogShare, which I have the pleasure of hosting this week. If you’ve got a recipe this is the place to show it off – both new and old recipes welcome (up to 3)!