Tonight I decided to have oatmeal for dinner, but I also had a sweet potato that I needed to use up. So, I decided to make a sweet potato oatmeal entree. Adding in mashed banana for added sweetness, it turned out to be a delicious dish that I topped with blueberries and walnuts.
This makes a serving for two (or for one extra hungry person).
1/2 cup steel cut oats
1 sweet potato
1 banana, sliced and chopped
1 teaspoon of cinnamon
1 tablespoon ground flaxseed
1 tablespoon chia seeds
1-1/2 cup unsweetened almond milk
First slice the sweet potato into thin slices. I do not peel my sweet potatoes, but you can peel it first if that is preferred. However, the largest amount of nutrients are in the skin of the potato.
Place the slice sweet potato into the Instant Pot on a steamer rack with about 1 inch of water. Cook pressurized for 10 minutes.
Place the sweet potato in the Vitamix or other blender and blend to a puree consistency.
Meanwhile, preheat the oven to 375 and place all of the ingredients in a baking dish.
Bake for 45 minutes.
Top it with blueberries and walnuts and enjoy!