OAT PORRIDGE WITH SWEET POTATOES
2 people / 60 min
For the base:
1 large sweet potato
70 g of rolled gluten-free oats 35 g of grated carrot
250 ml of vegetable drink
250 ml of filtered water 2 teaspoons of cinnamon 3 teaspoons of coconut oil
For the topping:
Pumpkin seeds A handful of pinenuts Cut and peel the sweet potato. Put it on a tray and bake in the oven at 180°C for about 40 minutes with two teaspoons of coconut oil, one of cinnamon and a pinch of salt.
Once the sweet potato is cooked, mash it with up with a fork until you have a paste. Then, in a saucepan, add the sweet potato, the oats, the grated carrot, the vegetable drink, the water and the other teaspoon of cinnamon. Cook at low heat for 10 minutes, making sure you stir it so it does not stick.
Add another teaspoon of coconut oil and mix in well. Now add the toppings and enjoy on one of those cold autumnal mornings!