(Family Features) Whether you’re preparing to power through workouts or recharging for a day of play, a filling, satisfying breakfast is a fitting way to start the morning. Shaking off the sleepiness can begin with the meal of your dreams, one that’s loaded with complex carbohydrates, electrolytes, antioxidants and protein.
For a healthier form of “carb loading,” turn to Sweetpotato Blueberry Baked Oatmeal for a quick, nutritious, better way to kickstart the day. It offers complex carbohydrates through oats and sweetpotatoes, providing a perfect base for adding yogurt, peanut butter or pairing with eggs for a protein boost. Plus, anthocyanins found in blueberries pack an antioxidant punch to take breakfast to the next level.
Don’t let their sweet nature fool you – sweetpotatoes are a wholesome option for children, adults and anyone interesting in a nutritional boost. They’re used in cuisines all over the world as a satisfying and versatile vegetable, with many surprised to learn a medium sweetpotato contains about 100 calories when baked in the skin, along with 2 grams of protein and 25 grams of carbohydrates.
Their carbs may have a bad reputation, but they’re made up of complex carbohydrates (which provide energy) that are released at a steady pace. Furthermore, they include a myriad of health-promoting antioxidants – like vitamins A and C – that play a role in immunity, skin health and eye health. Plus, sweetpotatoes are a good source of fiber, which helps you feel “full” and can aid in digestion, and potassium.
To learn more and discover better-for-you recipes for the new year, visit ncsweetpotatoes.com.
Sweetpotato Blueberry Baked Oatmeal
Recipe courtesy of Sarah Schlichter on behalf of the North Carolina Sweetpotato Commission
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6
Butter, oil or nonstick cooking spray
2 cups uncooked rolled or old-fashioned oats
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups 1% milk
2 large eggs
1 cup mashed sweetpotato
1 1/2 tablespoons butter, melted
1/3 cup maple syrup, plus more for drizzling
1 teaspoon vanilla extract
2/3 cup blueberries (fresh or frozen)
Preheat oven to 350 F.
Coat inside of 2-quart baking dish with butter, oil or nonstick cooking spray.
Mix oats, cinnamon, salt and baking powder.
Beat in milk, eggs, sweetpotato, butter, 1/3 cup maple syrup and vanilla extract.
Mix together, saving blueberries for last to prevent staining or crushing, and spread inside dish.
Bake 30-35 minutes until oats are tender and moisture has been absorbed.
Drizzle with maple syrup, to taste.
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Source: North Carolina Sweetpotato Commission
