CHOCOLATE SWEET POTATO "NOATS" (grain-free porridge)

Chocolate Sweet Potato “Noats” topped with sliced banana, Giddy Yo cacao nibs, coconut flakes, bee pollen, and grain-free granola.

This grain-free no-oats (“noats”) sweet potato porridge may sound odd, but it is SUPER tasty! Better still, it’s packed with micronutrients, fibre, healthy fats and protein for a complete and satisfying meal.

Riced sweet potato brings a wonderful chew & natural sweetness to this brekkie, along with heaps of fibre, vitamins & minerals (such as vitamin A, C and potassium), and disease-fighting antioxidants.  Studies suggest that sweet potato consumption can have anti-cancer, anti-aging and anti-inflammatory benefits, and even support blood sugar regulation and healthy weight loss.

Ingredients for 4 servings:

• 2 cups riced raw sweet potato (see note below)

• 1 can (1 1/2 cups) organic full-fat coconut milk

• 1 cup unsweetened cashew or other non-dairy milk, plus additional as needed for desired consistency

• 1/4 cup Nuzest Clean Lean Smooth Vanilla or Rich Chocolate protein powder OR Further Food regular or chocolate collagen (nonvegan)

• 1/4 cup coconut flour

• 3 Tbsp Giddy Yo raw cacao powder

• 2 Tbsp gluten-free flaxseed meal

• 2 Tbsp chia seeds

• 1 Tbsp Plant Burst or Organika maca powder (optional)

• pinch sea salt

• Lakanto sugar-free monk fruit sweetener, pure stevia, or sweetener of choice, adjusted to taste (optional)

• optional toppings: fruit, nuts or seeds, nut butter, raw cacao nibs or chocolate chips/chunks, granola, unsweetened toasted coconut flakes, bee pollen

Note: You can purchase pre-riced sweet potato or make your own by grating raw peeled sweet potato with a food processor or hand grater.

Chocolate Sweet Potato Noats sweetened with date paste and topped with seeds, cacao nibs, pistachios, blueberries, goji berries, and nut butter.

Photo credit Heather @smileoftenlovebigeatwell

Directions:

1. Put a medium saucepan over medium heat. Add the sweet potato, coconut milk, and 1 cup cashew milk and stir to combine.

2. Bring to a gentle boil then reduce heat to low. Simmer for approximately 5 minutes, stirring occasionally.

3. Add the protein powder, coconut flour, cacao, collagen, flaxseed meal, chia seeds, maca, and salt, and stir well to combine.

4. Continue cooking for 5 minutes or until porridge reaches desired texture and consistency, stirring occasionally.  Add additional cashew milk if thinner porridge preferred.

5. Remove from heat and sweeten to taste. Serve with your choice of toppings.

Chocolate Sweet Potato Noats can be stored in an airtight container in the fridge for up to 5 days.  Enjoy cold or reheat before serving.

Chocolate Sweet Potato “Noats” topped with sliced banana, Giddy Yo cacao nibs, coconut flakes, bee pollen, grain-free granola, and a drizzle of warm cashew butter.

Topped here with grain-free granola, bee pollen, vegan chocolate chunks, raspberries and melted cashew butter.