These Maple Pecan Overnight Oats with Sweet Potato 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!
OVERNIGHT OATS WITH SWEET POTATO
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!
The sweet potato does need to be baked before being combined with the milk and oats, but this is easy to do. It’ll need approximately 30 minutes in the oven to be sufficiently soft to mash up quickly just using a fork.
MAPLE PECAN OVERNIGHT OATS
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).
Other healthy overnight oats recipes you might like:
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.
I am bringing my Maple Pecan Overnight Oats with Sweet Potato 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)!
- 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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