Ingredients
Scale
- 1 ⅓ cup oats
- 4 tbsp chia seeds
- 2 tbsp maple syrup
- 2 cups milk of choice (I used homemade coconut cashew)
- 4 stems of fresh rosemary (with all of the leaves still attached – leave them on)
- 1 medium sweet potato
- ⅛ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400 degrees, then place the sweet potato a top a piece of parchment paper or foil to catch any drips (I don’t even wash the sweet potato first, as I’ll be discarding the skin). Roast for 45 minutes to an hour, or until you can very easily squish the sweet potato with your hand, then remove from the oven and let cool completely before splitting open the top and scooping out the delicious orange interior. You’ll need 1 cup for this recipe; eat or reserve the rest.
- While your sweet potato is roasting, bring your milk of choice just to boil; add the rosemary and cover, then let sit for 20 minutes. Remove rosemary sprigs and discard, then blend milk with 1 cup sweet potato, maple syrup, salt and vanilla until smooth and creamy. Mix with chia and oats until well distributed, then cover (I like to put it in two Mason Jars) and place in the fridge overnight. Serves 2, and will keep in the fridge for up to 4 days.