Nothing warms me up on a cold morning like a bowl of oatmeal! I enjoy my oats with a variety of toppings: dried fruit, nuts, a little cinnamon and honey. But this recipe is my absolute favorite. Sweet potatoes are abundant at this time of year and packed with lots of vitamins and nutrients. We try to 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 stewed apples and pears, homemade granola, Greek Yogurt and homemade Banana Bread. There's a reason why breakfast is my favorite meal!

If you make our Mashed Sweet Potatoes with dinner the night before or earlier in the week, you can save the leftovers to easily add to this recipe.

Ingredients

• 1 Tbsp Coconut Oil or Butter
• 1.5 C Rolled Oats
• 1.5 C Coconut Milk
• 1.5 C Water
• 1 Large Sweet Potato, mashed – approx. 1 C (or 1 C of leftover Mashed Sweet Potatoes)
• 2 tsp Vanilla
• 2 tsp Cinnamon plus cinnamon for sprinkling on top
• 2 Tbsp Pure Maple Syrup (or substitute molasses)
• ¼ tsp Salt
• 1 C toasted pecans, chopped

Directions

• Heat oil/butter in a large sauté pan over medium-high heat
• Add oats and stir to coat, allowing to toast lightly for 1-2 minutes (you won't see a visible difference, but you can smell the toasting of the oats)
• Stir in milk, water, vanilla, mashed sweet potato and orange juice bringing to a very gentle boil before reducing heat to medium-low
• Stir in cinnamon, maple syrup and salt
• Cook for about 15-20 minutes, stirring frequently, until desired consistency is reached
• Taste and adjust salt, orange juice and maple syrup as needed
• Serve with toasted pecans and a sprinkle of cinnamon

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

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