Make Ahead

Instant Spiced Sweet Potato, Date & Almond ButterĀ Oatmeal

November 10, 2022
0 Ratings
Photo by Joni Goldbach
  • Prep time 5 minutes
  • Serves 1
Author Notes

A thick, hot bowl of oatmeal on a chilly morning is like a security blanket -- a comfort and fortification for the day ahead. But it's not always practical to break out the pots and pans for breakfast. If you have access to water hot enough to make a cup of tea, you can make this oatmeal.

Prep the ingredients in a to-go container for a thick, warming bowl of porridge at your office or campsite. I find that the quantity I have listed here has roughly the same amount of appetite satisfaction as 2 instant oatmeal packs. If you get particularly hungry in the morning or need more "stick to the bones" goodness after a long run, consider doubling the recipe.

I leaned heavily into the stereotypically autumnal, PSL flavor vibes for an excuse to use up leftover bits of sweet potatoes (or winter squash, or candied yams). The basic recipe, however, is infinitely flexible. (You can find it here:

As an oatmeal obsessive, I've been iterating on my technique for years and have strong opinions about what makes a perfect bowl of oatmeal. (Hot, thick and creamy!) I do hope you enjoy my take and find ways to make it perfect for you. —Joni Goldbach

What You'll Need
  • 1/4 cup rolled oats
  • 1 tablespoon flaxseed meal
  • 1 tablespoon almond butter
  • 2 tablespoons mashed leftover sweet potatoes
  • 1-2 dates (or ~2 tablespoons date pieces)
  • cinnamon (or pumpkin pie spice)
  • cayenne pepper (optional)
  • 1/2 cup boiling-hot water
  1. Measure oats, flaxseed meal, and almond butter into a cereal bowl or to-go container. (A standard Mason jar, or spill-resistant container that will hold at least 1 1/2 cups will give you enough room to stir and eat your oatmeal. Pack a bandana or napkin to hold your container, if it isn't insulated so you don't burn your hands!)
  2. Add the mashed sweet potatoes. If you have cooked sweet potatoes that aren't mashed already, squash them with the back of a spoon or fork.
  3. Pit and chop your dates into little cubes. They'll add a little caramel sweetness. Toss them into your container. Add a drizzle of maple syrup for a little more sweetness. Start with about 1/2 a teaspoon, and consider scaling up to 1 teaspoon if your leftover sweet potatoes are unsweetened.
  4. Shake cinnamon or pumpkin pie spice aggressively over the other ingredients. It should look like a lot. I use at least 1/8 teaspoon per serving. Add a tiny dash of cayenne pepper if you'd like a little more warming spiciness.
  5. Seal up your container if you're taking it to go. When you're ready to eat, add 1/2 cup of boiling-hot water. (If it's hot enough to make coffee or tea, it'll be hot enough to cook your oatmeal.) Stir everything together. Your oatmeal will thicken as you stir and is ready to eat right away.

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