Savory Sweet Potato + Oats Breakfast Bowl

It’s Autumn here in Michigan which is my absolute favorite time of the year. Not just because I love pumpkin, sweaters, fall colors, and boots…but because it feels like things are starting over. Call me nostalgic or sappy but it feels like there’s new life in fall even though plants are preparing for winter. Maybe it’s because school starts in the Fall which is a new year and a new chance to make more memories.

Something else I love about this time of year is the amount of oatmeal I tend to eat! I am usually training for a half or full marathon at this time (read about the surgery I had here and why I’m not training right now) which for me means I eat my pre-run breakfast which 99.9% of the time means oatmeal. It’s warm, versatile, filling and gets me through longer runs or just longer mornings at work.

ONE more thing I love to do? Eat out of a bowl! I am definitely someone who combines her foods, lets them touch and enjoys the combinations of sweet & salty or sweet & savory, etc. That’s where this recipe comes in! It’s filling, hearty, sweet, savory and a little salty. It’s very versatile and I plan to continue switching it up throughout the season. If you make the recipe, be sure to tag me on Instagram!

Cheers!

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Sweet Potato and Oats Savory Breakfast Bowl

An easy combination of hearty breakfast food

Course Breakfast
Cuisine American
Keyword oatmeal, savory, sweet potato
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 bowl

Ingredients

  • 1/2 cup roasted sweet potatoes Roast ahead of time at 450 for 25 minutes. Dash chili powder and cinnamon on the potatoes
  • 1/2 cup oatmeal
  • 1 tbsp blueberry or maple syrup

Instructions

  1. If you have not roasted sweet potatoes, chop and spray your baking sheet with cooking spray. Sprinkle chili powder and cinnamon on the chopped potatoes and roast for 25 minutes at 450 degrees

  2. Measure your oats and cook with hot water or milk (your choice!)

  3. Get your egg skills going and slowly cook an egg in a skillet over low-medium heat. If you like sunny side up like I do, wait for the bottom to be completely white/opaque then flip.

  4. Add all ingredients to one bowl, drizzle with your syrup of choice and enjoy!

Recipe Notes

Chef notes:

  • Swap squash (acorn or butternut) for the sweet potatoes
  • Cook the eggs any style you like
  • Top with hot sauce and honey instead of syrup

 

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