Name: FALL FLAVOURED OATMEAL: CREAMY SWEET POTATO & MAPLE TAHINI DRIZZLE
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup rolled oats (GF, if you prefer); 2 cups almond milk; 2 tbsp cinnamon; 2–3 tbsp maple syrup, plus a little extra, for drizzling; 1 cup roasted sweet potato flesh, blended into a puree; 2 tbsp tahini, well-stirred to incorporate any separated oil (light or dark); 1/2 cup soaked and toasted pepitas (‘green pumpkin seeds’)—see easy tutorial, here; Black sesame seeds for sprinkling, optional

DescriptionYum

A creamy, dreamy oatmeal bowl of fall flavours. Nutty tahini, smoky maple and gorgeous sweet taters…Breakfast BLISS.

Scale

Ingredients

1 cup rolled oats (GF, if you prefer)
2 cups almond milk
2 tbsp cinnamon
2–3 tbsp maple syrup, plus a little extra, for drizzling
1 cup roasted sweet potato flesh, blended into a puree
2 tbsp tahini, well-stirred to incorporate any separated oil (light or dark)
1/2 cup soaked and toasted pepitas (‘green pumpkin seeds’)—see easy tutorial, here
Black sesame seeds for sprinkling, optional

[adinserter block="4"]

Instructions

In a small saucepan, use a wooden spoon to stir together oats, almond milk, maple syrup and cinnamon. Simmer on a medium heat, stirring every now and then, until the oats are tender (around 5 or so minutes). Add dashes of more milk if the oats aren’t yet cooked, but the liquid has been absorbed.
Stir through the sweet potato.
Drizzle with tahini, soya cream, and a little extra maple. Sprinkle lavishly with toasty pepitas and a dusting of black sesame seeds. Serve immediately.

[adinserter block="5"]