These oats are packed with energy and are great before a long day on the bike. They’re sweet and creamy you may even try them for dessert.
1 extra large sweet potato or yam
2 cups whole oats
2 cups vanilla almond milk
1½ cups plain Greek yogurt
½ cup raisins
1/3 cup finely shredded coconut
¼ cup pure maple syrup
1 tsp cinnamon
½ tsp ground ginger
½ tsp pure vanilla extract
½ tsp sea salt
6 T dry toasted, chopped pecans
Using a fork, poke holes in the sweet potato. Microwave or cook until soft.
In a large bowl, mix together the rest of the ingredients.
Remove the skin from the sweet potato while it is still hot, and mash the flesh with a fork in a bowl.
Combine this with the oat mixture until creamy. Portion the mixture into six storage containers and let set in the fridge overnight.
Sprinkle with 1 tablespoon of pecans before eating (Note: Serves 6).