Sweet potato porridge

Sweet potato porridge with fine oats and sweet cinnamon. A warming breakfast that provides complex carbohydrates.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 340 kcal per serving
• Protein: 8 g
• Fat: 5 g
• Carbs: 62 g

Ingredients

• 100g sweet potato
• 50g gluten-free oats
• 200ml unsweetened gluten-free oat milk
• 1 tsp cinnamon
• 1 tbsp maple syrup

Method

You’ll need: saucepan · grater · wooden spoon

1. Peel the sweet potato and grate it finely.
2. Put the grated sweet potato, oats and oat milk in a small pan.
3. Bring everything gently to the boil over a medium heat, stirring, until the porridge thickens.
4. Stir in the cinnamon well and leave the porridge to stand on the switched-off hob for another 5 minutes.
5. Pour the maple syrup over the hot porridge before serving.

Good to know

Who says potatoes don't belong at breakfast? The soft, grated sweet potato gives this sweet porridge an incredibly creamy texture.

Swaps

Maple syrup → dates (for sweetness from whole fruit, simply blend two soft Medjool dates into the plant milk beforehand).

Cooking tips

Be sure to use the fine side of your grater. Coarse pieces often don't turn properly soft in the short cooking time.

Storage

You can cook the porridge the night before – it keeps really well overnight in a container in the fridge. Just heat it briefly in the morning.

Allergens

Completely lactose-free and vegan. Oats contain gluten unless they're certified gluten-free.

Dairy-free recipes