Mashed Sweet Potato Oat Bowl

My favourite way to eat oats... Absolutely loaded up with toppings! These oats, as you can see, are fully loaded with banana, homemade peanut butter, chia seeds, granola, and of course vegan dark chocolate! 

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The secret ingredient in this bowl of oatmeal is a super-sized spoonful of mashed sweet potato with cinnamon, maple syrup, and a touch of ginger! This addition makes these oats SO filling, I had to save half of them for the next day! The best way to prepare these is to bake an entire sweet potato the day before and to stick it in the fridge, ready for the morning. Obviously the topping choices are up to you, but I would suggest the ones I have used, or perhaps switching the peanut butter for almond butter, or even tahini! What is so wonderful about oatmeal is that it is incredibly customizable, so it's perfect for everyone, even those with dietary restrictions. Enjoy these oats if you're ready for an explosion of flavours and a full belly until lunch!

If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - look for the green icon or this picture!

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*serves 2



1 cup rolled oats

1 cup + 1/4 cup cashew milk, divided

1 medium banana

2 tsp maca root powder

1 tbsp + 1 tbsp maple syrup, divided

1 tsp vanilla extract

1 small sweet potato

1 tsp cinnamon

1/2 tsp ginger powder



2 tbsp homemade peanut butter (or any nut butter - almond butter, tahini)

2 pieces vegan dark chocolate, crushed

4 tbsp granola

1 medium banana, sliced

2 tsp chia seeds


Preheat oven to 400C°. Bake the sweet potato whole for 1 hour, up to 1 hour and 30 minutes. If it is small it should be baked for 1 hour, if it is medium it should be cooked for 1 hour 15 minutes, and if it is large it should be cooked for 1 hour 30 minutes. Remove the sweet potato from the oven and allow it to cool for about 20 minutes. Put in a dish and cover or wrap in a beeswax food wrap and refrigerate over night.

Mash the banana. Combine the oats, 1 cup cashew milk, maca root powder, vanilla extract, 1 tbsp maple syrup, mashed banana and mix. Split between 2 bowls or jars, cover, and refrigerate over night.

In the morning, mash the sweet potato in a bowl with the cinnamon, ginger powder, 1/4 cup of cashew milk, and the remaining tablespoon of maple syrup.

Top each serving of oats with the mashed sweet potato and the toppings of your choosing such as sliced banana, granola, vegan dark chocolate, chia seeds, and nut butter. Enjoy!