Sweet Potato Porridge

 

 

Porridge is a great start to the day, it’s healthy, it warms me up on a chilly autumn morning and it keeps me full till lunchtime (which is good as i’m a very grumpy person when i’m hungry). This recipe has a healthy twist of added sweet potato. The sweet potato adds sweetness so you don’t need as much syrup and is one of your 5 a day!

Sweet Potato Porridge


Prep time: 5 minutes
Cooking time: 45 minutes
Serves: 4

Ingredients:

1x sweet potato
160 g gluten free rolled oats
600 ml milk (or use almond milk if you want to make it vegan)
1x pinch sea salt
2 tsp cinnamon
2 tbsp sliced almonds.
2 tbsp pumpkin seeds
4 tbsp maple syrup

Pre heat the oven to 180C then prick your sweet potato with a fork. Bake in the oven for 45 minutes or until soft. Allow to cool slightly then scoop the flesh out of the skin into a bowl and mash roughly with a fork.

Add the oats, milk and salt to a pan and cook on a medium heat. Keep stirring until the porridge starts to boil.

As soon  as it is simmering turn the heat down to the lowest setting and cook for 12 minutes stirring occasionally so the porridge doesn’t stick.

Add the mashed sweet potato, the cinnamon and stir well. At this point if the porridge is too thick add a little milk or water to loosen it up.

In another small pan toast the almonds and pumpkin seeds until golden.

Divide the porridge between the bowls, top with a little extra milk and maple syrup, add the toasted almonds and pumpkin seeds and serve immediately with a steaming hot cup of tea.

If you have a microwave you can also make this up the night before for a speedy breakfast. We have one at work so I like to cook it when I get in, then eat it whilst checking my emails. Cook the sweet potato, mash and allow to cool. Stir in the oats, milk, salt, cinnamon and maple syrup then divide between 4 microwave safe containers and pop in the fridge until the next morning. Toast the almonds and seeds and pop into a small container. The next day just heat the porridge in the microwave for 2.5 minutes, give it a good stir, top with the toasted nuts and seeds and enjoy.

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I have shared this post with:

Le Coin De Mel & Free From Farmhouse #FreeFromFridays

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Charlotte’s lively kitchen #TheFoodCalendar

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3 thoughts on “Sweet Potato Porridge

  1. I love your healthy twist with the sweet potato, and the added texture and crunch with the seeds / nuts. Although I would never in a million years have imagined putting sweet potato in porridge, I can picture (taste in my mind?) how nice it would be and how it would work with a bit of acacia honey on top…. yummmmmm #Thanks for joining in with #FreeFromFridays.

    Liked by 1 person

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