Written by: Eat + Drink

New Year, New Better-for-You Breakfast

Whether you’re fueling up for a workout or a day of play, a satisfying breakfast sets the tone. Start the morning with a meal rich in complex carbohydrates, antioxidants and protein. Sweetpotato Blueberry Baked Oatmeal offers a healthier way to “carb load,” combining oats and sweetpotatoes with antioxidant-rich blueberries. It’s an ideal base for yogurt or peanut butter, or served alongside eggs for extra protein.

Sweetpotatoes are a wholesome, versatile option for all ages, delivering steady energy from complex carbohydrates along with fiber, potassium, and vitamins A and C to support immunity, digestion, and overall health.

To learn more and discover better-for-you recipes for the new year, visit ncsweetpotatoes.com.

Sweetpotato Blueberry Baked Oatmeal

Recipe courtesy of Sarah Schlichter on behalf of the North Carolina Sweetpotato Commission

Prep time: 10 minutes | Cook time: 30 minutes | Servings: 6

  • Butter, oil or nonstick cooking spray
  • 2 cups uncooked rolled or old-fashioned oats
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups 1% milk
  • 2 large eggs
  • 1 cup mashed sweetpotato
  • 1 1/2 tablespoons butter, melted
  • 1/3 cup maple syrup, plus more for drizzling
  • 1 teaspoon vanilla extract
  • 2/3 cup blueberries (fresh or frozen)
  1. Preheat oven to 350 F.
  2. Coat inside of 2-quart baking dish with butter, oil or nonstick cooking spray.
  3. Mix oats, cinnamon, salt and baking powder.
  4. Beat in milk, eggs, sweetpotato, butter, 1/3 cup maple syrup and vanilla extract.
  5. Mix together, saving blueberries for last to prevent staining or crushing, and spread inside dish.
  6. Bake 30 to 35 minutes until oats are tender and moisture has been absorbed.
  7. Drizzle with maple syrup, to taste.

Source: North Carolina Sweetpotato Commission

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