Breakfast is absolutely my favorite meal of the day. After my 5am weekday alarm goes off to run or go to the crossfit gym, the thought of coming home to a bowl of oatmeal and cup of coffee gets me out of bed. I don’t eat before morning training runs, so by the time I get back I’m ravenous and need a filling breakfast to make it through the morning.
I have a few go-to breakfasts that I eat variations of most days. Oatmeal, smoothies, and breakfast sandwiches have been my favorites for as long as I can remember. Recently, there’s been a lot of rainy mornings and I’ve been on a steel cut oats kick. Oatmeal is just so comforting and warming after a dreary, dark, wet run.
I roast sweet potatoes in the oven for this recipe, which can take up to an hour. Since I don’t have the time in the morning, I usually roast a few sweet potatoes on Sunday night, mash them, and store them in the fridge to eat for the week. I love adding them to my oatmeal, smoothies and protein shakes, or just eating them with cinnamon and cottage cheese.
Sweet Potato and Fig Steel Cut Oats
- 3/4 cup almond milk
- 1/4 cup quick cook steel cut oats
- 1 egg
- 1 sweet potato
- 1/2t cinnamon
- 1t vanilla
- 1t maple syrup, or more to taste
- 2 fresh figs
- Pre-heat the oven to 425.
- Wrap the sweet potato in a foil packet and place it directly on the oven rack of the pre-heated oven.
- Roast the sweet potato for 45 mins to an hour, until it gives slightly when you lightly squeeze it with a pot holder and a knife can slice through it smoothly.
- Let the sweet potato cool, peel the skin off, and mash it with a fork. Measure 1/3 cup for your oats and put the rest away in the fridge to eat later or use the next day.
- Bring almond milk to a boil in a small saucepan on the stove.
- While the almond milk is heating, cut the figs into small wedges or slices.
- Add the oats to the saucepan of boiling almond milk, cover, reduce heat, and simmer for 5-7 minutes, stirring occasionally.
- Once all of the liquid is absorbed, crack the egg into the oats and quickly whisk so that it mixes in evenly.
- Add the mashed sweet potato, cinnamon, vanilla, and maple syrup and continue whisking until combined.
- Turn off the heat and stir in half of your sliced figs.
- Top with remaining figs and sprinkle with some extra cinnamon.
Do you eat before morning runs? What are your favorite after workout breakfasts?