It’s officially the first day of fall and I am so excited. Mostly because we just had a cool front roll in giving me all of the cozy fall vibes. I know it won’t last, but for now I am going to enjoy it. Oatmeal is one of those foods that I tend to eat more of in the cooler months, not sure why, but it’s just the way it is. I know pumpkin tends to get all of the praise at this time of year, but how about a little sweet potato love too. This oatmeal gives you all of the same flavors as your favorite sweet potato pie but in a healthier oatmeal form. This recipe for sweet potato pie oatmeal with a candied pecan topping is going to become your new favorite fall breakfast.

I love roasting a couple of sweet potatoes for the week and adding them into muffin recipes, oatmeal, and more. I recommend roasting them because the potatoes get a sweeter flavor that is more intense than if you were to boil them. I simply remove the skins and mash up the potato and add them into some rolled oats with milk, brown sugar, cinnamon, and vanilla. I also really up the sweet potato pie flavors by topping this oatmeal off with a little candied pecan and oat crumble that is SO good.

Here are some variations of the recipe that you could try:

• Instead of regular milk, feel free to swap out for a non-dairy version.

• Instead of brown sugar, try maple syrup or honey.

• For overnight oats, simply combine the night before and place into the fridge.

• Feel free to add in chia seeds, hemp seeds, or ground flax seeds as well.

You are going to love waking up to the warm and cozy flavors of this sweet potato pie oatmeal and I can’t wait for you to give it a try.

Ingredients:

• 1 Cup Roasted Sweet Potato

• 1 Cup Old Fashioned Rolled Oats

• 1 1/2 Cup Milk

• 1 Tsp. Cinnamon

• 2 Tbsp. Brown Sugar

• 1 Tsp. Vanilla Extract

• 1/4 Tsp. Salt

For the Candied Pecan Topping-

• 1 Cup Halved Pecans

• 1/4 Cup Rolled Oats

• 1/4 Cup Brown Sugar

• 1 Pinch of Salt

• 2 Tbsp. Water

Directions:

• Make the pecan topping by adding brown sugar, salt and water to a pan and letting the sugar melt.

• Add pecans and oats at this time and stir to coat and cook for 3-5 minutes.

• Remove from pan and lay out on a piece of parchment paper in a single layer, but where they are touching.

• Let cool and then break up with your hands. Store in an airtight container until ready to use.

• Make oatmeal by combining sweet potato, oatmeal, milk, brown sugar, vanilla, and salt and stirring until well combined.

• Cook for 10-12 minutes until oats are creamy.

• Top with a drizzle of extra milk or cream if desired and a handful of the pecan topping.

• Serve immediately.

Tell me that you wouldn’t love eating this for breakfast any day of the week!