Chipotle Sweet Potato Overnight Oats: A Revelation

Alright class, did you do your homework? You know what I mean – did you make your chipotle sweet potato dip like I told you to on Monday?


Well then how are you supposed to make your chipotle sweet potato oats for tomorrow morning?!

As promised, I have for you a recipe that clearly, I am very excited about. I’ve been a fan of overnight oats for about a year now. When I first started making them, I was toying with the idea of adopting a partially raw diet, which is why I gave them a shot in the first place. What I discovered, though, was that by soaking the oats and eating them chilled, you get a natural sweetness that is lacking from conventionally prepared hot oatmeal. Plus, it’s a ridiculously easy grab-and-go breakfast option that can usually be prepped in full the night before. Even though I haven’t started “eating raw,” I’ve still kept this dish as a staple in my diet. In fact, I’m such a fan of overnight oats that the sad emotions I might otherwise feel when I reach the bottom of a peanut butter jar are completely overpowered by the excitement I now associate with empty peanut butter containers –they make delicious vessels for overnight oats. I’ve heard that if you heat the oats and then pour them into the container, it releases the peanut butter from the sides of the container, but I do just fine with my spoon and will-power, scraping down those container walls like I’m getting paid to do it.

Because there is peanut butter in the dip, I thought empty-peanut-butter-container-overnight-oats would be fabulous. It turns out, I was very right this time. My first attempt was a little bit bland – it was enjoyable in that clean, barely-spiced kind of way, but it was certainly not worthy of the name “ChipotleSweet Potato Overnight Oats. For my next attempt, I amped up the chipotle, used my updated (and, I think, perfected) dip recipe, and crossed my fingers for the best. The next morning, I woke up, bounced out of bed, and happily tried out my recipe – perfection! It was hot in a smoky, back-of-your-throat kind of way, cool and refreshing. The consistency was spot on, thick and substantial but not gloppy or unappealing. It was exactly what I was going for. I’m smiling now just thinking about it. Seriously, this recipe is a game changer, a winner, a keeper, a slam dunk straight out of the park home run touch down goal hole in one gold medalist in the breakfast food Olympics.

If you think I’m kidding, you haven’t tried the recipe out yet for yourself. My friends, I assure you, this is no laughing matter.

Chipotle Sweet Potato Oats
Smoky chipotle powder, cool and naturally sweet almond milk and sweet potatoes, creamy peanut butter and just a dash of cinnamon and chia seeds make this recipe one of the most unforgettable breakfast recipes you’ll ever have.

Yield: 1 serving
Prep Time: 5 minutes plus 8+ hours
Cook Time: 0 minutes

The Ingredients
½ teaspoon chipotle chili powder
½ teaspoon cinnamon
¾ cup unsweetened vanilla almond milk1
¼ cup oats
1 tablespoon chia seeds
1 “empty” peanut butter container, optional

The Method
Combine all of the ingredients in a container – preferably a leftover container of peanut butter, because it’s more fun that way – and stir well to combine. Cover and refrigerate for at least 8 hours.2 Stir up once more before eating.

1I used almond milk, but in other overnight oats recipes I’ve also used Greek yogurt or a combination of the two. Feel free to use whatever you have on hand or prefer! Greek yogurts will just make the consistency thicker, so you may want to consider scaling down the chia seeds or at least being prepared to thin it out with milk in the morning to best suit your taste preferences.
2I made mine at 3:00 in the afternoon and didn’t eat it until around 10am the following morning – I personally think giving it a solid 12+ hours to hang out in the fridge is ideal, but it’s not absolutely necessary, especially with the chia seeds.

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