Maple Sweet Potato Oatmeal
Nina Herndon
November 5, 2019
September 10, 2020

Nothing warms me up on a cold morning like a bowl of oatmeal! I enjoy my steel cut oats with a variety of toppings: dried fruit, nuts, a little cinnamon and brown sugar. But this recipe is my absolute favorite. I make this at the beginning of the week and it lasts for several days. Sweet potatoes are abundant at this time of year and packed with lots of vitamins and nutrients. We get our sweet potatoes from Alba, which has a Sweet Potato Festival every year. So fun! I hope you can join us for a retreat, I'd love to know what you think of our Saturday Breakfast - we serve the oatmeal with Kaycee's homemade granola, Greek Yogurt and homemade Pumpkin Pecan Bread. There's a reason why breakfast is my favorite meal!


  • 3 Cups Steel Cut Oatmeal
  • 3 Cups Coconut Milk
  • 1 Large Sweet Potato, mashed- approx. 1 Cup
  • 3 Cups Water
  • 2 TSP Vanilla
  • 2 TSP Cinnamon plus cinnamon for sprinkling on top
  • 2 TBS Pure Maple Syrup (or substitute molasses and maple cinnamon)
  • ½ TSP Cardamom
  • ¼ TSP Salt
  • 1 Cup Pecans, chopped


  • Bring coconut milk and water to a boil, add steel cut oats and reduce to a medium heat.
  • In another pan, lightly toast pecans. 
  • After the liquid is absorbed, add sweet potato, vanilla, spices, molasses, pecans and salt.
  • Top with Pecans.
  • Note: Add 2 TBS coconut milk as needed if oatmeal is too dry.

Enjoy this hearty bowl of deliciousness as a great way to start your day.

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