Overnight Oats with Sweet Potato Peanut Butter

These overnight oats with sweet potato peanut butter are a healthy, “fast food” breakfast!

I’m a big fan of peanut butter. I can eat it straight out of the jar. Unfortunately, I had to quit doing that when I decided to get serious about cutting back on the fats in my diet. I still eat it, but in much smaller quantities and less often.

I missed it in a lot of things so I decided to try the peanut powders that are out there now. You’ve probably heard of them. PB2 is one brand. It has added sugar and salt. 125 mg of salt in two tablespoons, so keep that in mind if you are watching your salt intake.

Hoosier Hill Farm has a peanut butter powder that is just peanuts and I like it best. I can decide to add my own sweetener depending on the recipe.

Let’s talk about sweet potatoes for a minute. I grew up thinking that the orange-fleshed kind were yams. My mom fixed this kind for holiday meals and they were called candied yams. I always liked them and it was only in the last few years that I’ve learned that they are actually just a different variety of sweet potato. Apparently, we don’t get real yams in the United States, so I’ve probably never had one.

So, the sweet potatoes that I eat (almost daily) are the moist, orange-fleshed kind…not the dryer fleshed white ones. I’m not a fan of those, but if you are, feel free to use them instead. I’m not sure how they’ll turn out in this recipe, but do experiment and let me know.

Having a quick, ready-to-go breakfast that combines two of my favorite flavors makes me happy. You can put these together the night before and have them ready and waiting in the fridge in the morning. If you have a little bit of time in the morning, you can even put them together when you get up and go take your shower and get ready for your day and by the time you’re done, they’ll be ready to eat. It really doesn’t take long for the oats to soak up the liquid…and that’s all you’re waiting for.

When I eat one of these beauties for breakfast, I am pleasantly full and satisfied and that feeling lasts me for several hours. I often eat these before an intense hourlong exercise class and I feel energized and able to power through the class and then on to my morning errands.

One of the cool things about these breakfast jars is that you can change the ingredients to suit your tastes. Try a layer of bananas instead of the yam/peanut butter mix. Use fresh fruits instead of the dried. If you’re not trying to lose weight, use a layer of real peanut butter.

Okay, let’s get to it.

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Overnight Oats with Sweet Potato Peanut Butter

A healthy, "fast food" breakfast!

Course: Breakfast, Snack

Cuisine: gluten-free, oil-free, vegan

Keyword: Overnight Oats

Servings: 1 jar

Author: Trish Hall

Ingredients

• 1/2 cup oats gluten-free, if required
• 1 tbsp chia seeds
• 1/3-1/2 cup plant milk or water enough to cover oats
• 1 tsp maple syrup or other sweetener optional

Sweet Potato/Peanut Butter layer

• 1/2 cup sweet potato, cooked and mashed
• 2 tbsp peanut butter powder such as PB2 or Hoosier Hill Farm
• 1-2 tsp maple syrup omit if using PB2

Toppings

• 2-3 dried figs chopped
• 1 tbsp hemp seeds

Instructions

1. Begin by adding the oats and chia seeds to the jar. Shake it a bit to disperse the chia seeds among the oats. 

   Add plant milk (or water) to just cover the oats. Add maple syrup (or other sweetener) if using. 

For the Sweet Potato Layer

1. Mash the sweet potato to a smooth consistency. Add peanut butter powder and mix well. Taste it and make sure it's peanut buttery enough for you. Add maple syrup, if using. 

Putting It All Together...

1. Spoon the sweet potato/peanut butter mixture on top of the oats. Add the chopped figs and sprinkle with the hemp seeds. Put the lid on and store in the fridge until you're ready to eat. 

Recipe Notes

Remember...you can use the oat mix as your base and build the ingredients any way you like. Use substitutions that you like. 

Let me know if you try this and how you liked it!