Healthy Sweet Potato Cereal
Healthy Sweet Potato Cereal
Ingredients
- 1 sweet potato, medium-large, yielding 260 grams cooked puree
- 180 grams rolled oats, organic, glyphosate-free
- 20 grams butter, melted
- 60 grams raw honey
- 1 tablespoon vanilla extract
- 1 pinch sea salt
Instructions
- 1
Roast the sweet potato at 200°C for 45–60 minutes until it is completely soft. Once cooked, scoop out 260 grams of the flesh and mash or blend it until smooth. For a crunchier cereal, chill the sweet potato purée overnight or for at least 30 minutes to reduce moisture.
⏱️ 60 min•🌡️ 200
- 2
Preheat your oven to 180°C. In a large bowl, combine the chilled sweet potato purée, rolled oats, melted butter, 40 grams of the raw honey, vanilla extract, and a pinch of sea salt. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min•🌡️ 180
- 3
Line a baking tray with parchment paper. Press the sweet potato mixture firmly onto the lined tray, forming a rectangle 1–1.5 cm thick.
⏱️ 5 min
- 4
Bake the mixture for 20–25 minutes, or until it is set and lightly golden brown.
⏱️ 25 min•🌡️ 180
- 5
While the cereal is still warm, break it into clusters. Drizzle the remaining 20 grams of honey over the clusters, toss lightly to coat, and then spread them back onto the baking tray.
⏱️ 5 min
- 6
Return the tray to the oven and bake for another 15–25 minutes, turning the clusters every 5–10 minutes, until they are deep golden and crisp.
⏱️ 25 min•🌡️ 180
- 7
Allow the sweet potato cereal to cool completely before storing. The crunchiness will develop as it cools. Serve with raw milk and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Sweet Potato Cereal
- 1 sweet potato, medium-large, yielding 260 grams cooked puree
- 180 grams rolled oats, organic, glyphosate-free
- 20 grams butter, melted
- 60 grams raw honey
- 1 tablespoon vanilla extract
- 1 pinch sea salt
Instructions
- 1
Roast the sweet potato at 200°C for 45–60 minutes until it is completely soft. Once cooked, scoop out 260 grams of the flesh and mash or blend it until smooth. For a crunchier cereal, chill the sweet potato purée overnight or for at least 30 minutes to reduce moisture.
⏱️ 60 min•🌡️ 200 - 2
Preheat your oven to 180°C. In a large bowl, combine the chilled sweet potato purée, rolled oats, melted butter, 40 grams of the raw honey, vanilla extract, and a pinch of sea salt. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min•🌡️ 180 - 3
Line a baking tray with parchment paper. Press the sweet potato mixture firmly onto the lined tray, forming a rectangle 1–1.5 cm thick.
⏱️ 5 min - 4
Bake the mixture for 20–25 minutes, or until it is set and lightly golden brown.
⏱️ 25 min•🌡️ 180 - 5
While the cereal is still warm, break it into clusters. Drizzle the remaining 20 grams of honey over the clusters, toss lightly to coat, and then spread them back onto the baking tray.
⏱️ 5 min - 6
Return the tray to the oven and bake for another 15–25 minutes, turning the clusters every 5–10 minutes, until they are deep golden and crisp.
⏱️ 25 min•🌡️ 180 - 7
Allow the sweet potato cereal to cool completely before storing. The crunchiness will develop as it cools. Serve with raw milk and enjoy!
⏱️ 5 min