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The coziest oatmeal recipe for the end of winter
Cozy up to a bowl of this healthy sweet potato fudge oatmeal. (MAGGIE HARRIMAN/The Stanford Daily)

The coziest oatmeal recipe for the end of winter

Now that winter is drawing to a close and spring is just about here, take advantage of the last of the chilly mornings by snuggling up with a cozy bowl of oatmeal. And what’s better than starting your morning with brownie batter oats?

This fudgy, chocolate-y bowl of oats is decadent as dessert but packed full of nutritious ingredients that will fuel you through your morning.

Rolled oats give you a healthy dose of filling fiber, cacao a punch of heart-healthy antioxidants, sweet potato a load of slow-burning complex carbs, beta-carotene and potassium and almond milk some zinc (and unlike cow’s milk, no lactose, cholesterol or saturated fats!).

This breakfast is vegan, refined sugar free and can easily be made gluten free.

Sweetened with maple syrup, extra fudgy from the mashed sweet potato and creamy from the almond milk, this breakfast will satisfy any sweet-tooth while also being the perfect morning fuel to cuddle up and get cozy with.

(MAGGIE HARRIMAN/The Stanford Daily)

Sweet Potato Fudge Brownie Oatmeal

What You’ll Need:

1 cup almond milk (I love Califia Farms, or local brand Pop and Bottle)

1/2 cup rolled oats

1/4 cup mashed sweet potato

1 tbsp cacao powder

1 tbsp maple syrup (coconut sugar or agave works too)

1 tsp vanilla extract

On high heat, bring your almond milk to a boil in a pot. Turn the heat down to medium, and stir in the oats and the rest of the ingredients. Mix until well combined, then cover and let cook for 5-10 minutes, until the oatmeal is thickened, stirring often.

Top with whatever toppings your heart desires — fruit, granola or nut butter. I’m a fan of banana, (a lot of) peanut butter, grain free granola and dark chocolate chips (because why not!).

Enjoy with a steaming mug of coffee or tea.

 

Contact Maggie Harriman at mpharrim ‘at’ stanford.edu.