Whether you’re preparing to power through workouts or recharging for a day of play, a filling, satisfying breakfast is a fitting way to start the morning. Shaking off the sleepiness can begin with the meal of your dreams, one that’s loaded with complex carbohydrates, electrolytes, antioxidants, and protein.
For a healthier form of “carb loading,” turn to Sweetpotato Blueberry Baked Oatmeal for a quick, nutritious, better way to kick-start the day. It offers complex carbohydrates through oats and sweet potatoes, providing a perfect base for adding yogurt, peanut butter, or pairing with eggs for a protein boost. Plus, anthocyanins found in blueberries pack an antioxidant punch to take breakfast to the next level.
Don’t let their sweet nature fool you – sweet potatoes are a wholesome option for children, adults, and anyone interested in a nutritional boost. They’re used in cuisines all over the world as a satisfying and versatile vegetable, with many surprised to learn a medium sweet potato contains about 100 calories when baked in the skin, along with two grams of protein and 25 grams of carbohydrates.
Their carbs may have a bad reputation, but they’re made up of complex carbohydrates (which provide energy) that are released at a steady pace. Furthermore, they include a myriad of health-promoting antioxidants – like vitamins A and C – that play a role in immunity, skin health, and eye health. Plus, sweetpotatoes are a good source of fiber, which helps you feel “full” and can aid in digestion and potassium.
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 sweet potato
- 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)
Preheat oven to 350 F.
Coat inside of a 2-quart baking dish with butter, oil, or nonstick cooking spray.
Mix oats, cinnamon, salt, and baking powder.
Beat in milk, eggs, sweet potato, butter, 1/3 cup maple syrup, and vanilla extract.
Mix together, saving blueberries for last to prevent staining or crushing, and spread inside dish.
Bake 30-35 minutes until oats are tender and moisture has been absorbed.
Drizzle with maple syrup, to taste.
To learn more and discover more sweet potato recipes for the new year, visit ncsweetpotatoes.com.