Today we talk coziness.
To all my American friends, Happy Thanksgiving! I hope you’re enjoying time with the ones you love today. And to everyone, thank you for being part of this blog and always supporting me. I’m thankful for you everyday. Wishing you a full belly and a warm heart.
You should know that I’m not in any way wishing the day away by already posting a leftovers recipes buttttt I wanted to tell you about this asap. Just in case you’re a planner and would like to go ahead and plan out your post Thanksgiving breakfast. I mean, stay in the moment and enjoy the day, but there’s no harm getting excited for tomorrow’s breakfast, since we all know breakfast is the best meal. If you think differently, we’ll agree to disagree.
First, you pour your oats into milk. Easy enough.
Then, add a couple scoops of your leftover sweet potato casserole. If your leftover sweet potatoes have brown sugar or marshmallows or a streusel top…even better. Add ’em in.
Then a dash of cinnamon, vanilla and salt and COOK.
Now the most fabulous thing about this bowl of oats, other than the fact that I used steel cut oats and they’re so fluffy and chewy, other than that…the fab thing is I topped them with a pour of hazelnut coffee creamer. Sweet potato + oats + hazelnut creaminess. Love it.
It’s a creamy dreamy dream come true.
Leftover Sweet Potato Casserole Steel Cut Oats
Yield: serves 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
1 cup steel cut oats
2 cups milk
1 cup leftover sweet potato casserole
1 teaspoon cinnamon
1 teaspoon vanilla
toppings: pumpkin seeds, pomegranate seeds, hazelnut coffee creamer
In a sauce pan over medium heat, combine all ingredients. Cook for 17-20 minutes, stirring frequently to prevent sticking to the bottom of the pan. Once oats are soft, serve topped with pumpkin seeds, pomegranate seeds and hazelnut coffee creamer.