Sweet Potato Oatmeal

Sweet Potato Oatmeal

 

Hello everyone! It’s Tiffany from The Nesting Project again to share another breakfast dish. I don’t know about you but I’ve enjoyed all the first day of school pictures on Facebook. As a mother of a 5 month old it makes be excited and a little bit hopeful she doesn’t grow-up so fast. Now that everyone is back into their routines and fall is rapidly approaching (with beautiful weather in the southeast ya’ll), I thought I would share another breakfast recipe that is right up my alley since mashed veggies and fruit are now a staple in my refrigerator.

It’s so easy for us to get sucked into all those instant oatmeal flavors you see on the shelves. I mean, they’re sexy with all those flavors. However, they just aren’t as healthy like if you made it yourself. The thing is making it from whole oats only takes a few minutes on the stove and there are a number of ways you can spruce it up. Today I’m suggesting using some leftover sweet potato puree but be creative! Some other great options

Mix peanut Butter and your favorite jelly into your oatmeal
Add a couple of spoonfuls of Nutella
Throw in a mashed banana and peanut butter
Cut up a ripe juicy peach and throw it in there

The possibilities are endless and easy when you go ahead and make your oatmeal from scratch.

Sweet Potato Oatmeal
1/2 cup sweet potato puree
1 cup water
1/2 cup old fashioned oats
1 tbsp honey
dash of salt

Bring the water to a boil in a small sauce pan, add the oats and cook on medium for about 5 minutes. Stir in the puree and cook until the puree is warmed through. Garnish with a little honey.

 

Oatmeal Peanut Butter Chocolate Chip Cookies (gluten free!)

Cookies, who loves cookies? (Insert wild cheers here) We all love cookies!  Some of us love chocolate chip cookies.  Some of us love peanut butter cookies.  Some of us love oatmeal cookies.  Some of us love all of those rolled up into one delicious cookie.  That’s me!

I have to tell you that I have tried quite a few gluten-free cookies, because we try to reduce the gluten in our diets due to allergies, asthma, and a little bit of eczema in our family.  It really makes a difference.  Well, I have encountered some good gluten-free cookie recipes and some that are not so good.

THESE ARE AMAZING!  

 

So amazing, in fact, that my husband says that they are quite possibly the best cookies I have ever made.  And they are super easy!  If you have a peanut allergy or a family member with a peanut allergy then this is not the recipe for you… I am so sorry.  I don’t know if it can be made without the PB.
Oatmeal Peanut Butter Chocolate Chip Cookies 
(recipe adapted from Trader Joe’s rolled oats bag)1/4 cup butter (I use sweet cream organic)
1 1/4 tsp baking soda
3/4 cup sugar (I use organic sugar too)
3 cups rolled oats
3/4 cup brown sugar (organic again)
6 oz chocolate chips
2 eggs (not organic, ha ha)
1 tsp vanilla
1 cup peanut butter (Yep, you guessed it… organic)
1/2 cup chopped pecans walnutsPreheat oven to 350 degrees.  Combine sugar, brown sugar, and butter in a large bowl.  Beat until creamy.  Add eggs, vanilla, and baking soda: mix well.  Add peanut butter and mix.  Stir in the oats, chocolate chips, and nuts.  Place dough by heaping teaspoons onto a lightly greased cookie sheet, about 2 inches apart.  Bake 10-12 minutes or until light gold on the edges.Makes approximately 48 cookies.  Try not to eat them all in one day.