Sweet Potato Porridge
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Recipe inspired by Jasmine Hemsley - her recipe has no oats, so that’s always an option if you are looking for an oat-free porridge! Tastes a little like a chocolate orange bar!
You’ll need a saucepan.
Serves 2
Ingredients (when in italics available from the van)
50g oats (jumbo or porridge work) (approx 15p)
2 tablespoons linseeds (gound) (approx 10p)
1 teaspoon ground cinnamon (approx 5p)
2 tablespoons nut butter (make your own) plus extra for serving.
1 large sweet potato (cooked)
1 orange
200ml water
Total cost from Incredible Bulk approx 30p
Method:
If not already cooked, cook your sweet potato. We will often roast an extra one if we’re using the oven or you can simmer the chopped sweet potato in the 200ml water for 15-20 mins.
Make your sweet potato puree - if you have freshly cooked you can blend the sweet potato together with its cooking water to make a puree or if you have a cold cooked sweet potato you can either add to blender with the water or place the sweet potato in your saucepan and mash with fork and slowly add your water.
Once your sweet potato puree is ready place in saucepan if not already there and gently heat. Once at temperature add in your nut butter and stir to mix in. Then add in your oats and ground linseed and cook for a further 5 mins.
Stir in the ground cinnamon and juice of one orange. Add more water if needed to get the consistency of the porridge to your liking.
When ready remove from heat, place in a bowl and top with your favourite toppings- we love the zest from the orange and a spoonful of nut butter, enjoy!
Zero Waste Tips
Buy grains and seeds from refill shop to avoid packaging.
Buy vegetables loose and avoid plastic wrapped options.
Look to make your own nut butter to avoid extra packaging.
Any leftovers? Make porridge muffins!