Budget Breakfast: Sweet Potato Oatmeal | Vegan + Refined Sugar Free

Well, hey there!

It’s been a few weeks since we last caught up. My working life in Canada is just around the corner, so I’ve been focusing on participating more in my actual life to create memories for future smiles while I’m away and missing home.

In the past couple of months, I’ve graduated university, turned another year older and pieced together most of the puzzle to set myself up overseas. Juggling extra hours at work to earn extra cash and spending time with loved ones has been chaotic, but getting the balance right is certainly important to me.

Last month I went to Melbourne with my Dad to attend job interviews with Canadian ski resorts, as well as the US Consulate to get my B1/B2 tourist visa. It was a definite success, considering this is where I’ll be spending most of my time in just three short weeks from now:

 

I’ll be up at Sunshine Village, which is a magnificent ski resort perched among the mountains and merely a 20 minute drive from downtown Banff, AB. In case you hadn’t noticed in the picture, it’s absolutely STUNNING!

Having overcome the hurdles of organising accommodation along with flights, medical and travel insurance – I’m getting super excited and preparing for my transition into overseas working life.

So, as you can see, I’ve had a little extra on my plate lately. Ironically, it means you have been seeing a lot less of what’s been on my actual plate while I’ve been trying to get myself organised.

To add even more humour to my already brilliant portfolio for my backup career as a stand-up comedian, I’ve been doing some research into what kind of food I should be eating to stay within my weekly budget and also nourish my body.

After Googling “College Food Hacks” and “Student Food Ideas” and browsing through countless websites for affordable, sustainable living – I’ve found that the most recurring themes include peanut butter, grains, and wholesome veggies.

Nothing out of character with my current eating habits, really. I think I’ll fit right into this budget expat life.

Here’s a recipe for a hearty, warm brekky which ticks all the boxes for affordability, sustainability and yum-ability.

Sweet Potato Oatmeal {vegan + refined sugar free}
Makes 1 bowl of budget-friendly breakfast yums.

Ingredients

1 serve of sweet potato, chopped into small + thin pieces
(I worked with about a 1.5-2cm slice from the spud)

1 cup coconut/almond milk

lotsa cinnamon + nutmeg

serve of rolled oats (I usually use 1/4 – 1/3 cup)

sprinkle chia seeds

Suggested toppings

maple syrup or honey (if not vegan)

crunchy granola mix

peanut butter

PS – if you come up with any other tasty toppings, please share!

Method

1. On a medium heat, steam your sweet potato in about 1/3 of your milk of choice. Add cinnamon and allow to stew until sweet potato is soft.

2. Give potato a little mash for encouragement. Add the rest of your milk and allow it to warm up.

3. Add oats, chia seeds and more cinnamon if desired (who doesn’t desire cinnamon though really like does the limit even exist?)

4. Keep stirring until it reaches the desired consistency, adjusting the temperature if it starts to stick to the bottom or becomes too thick (add a splash more milk if this happens and remove from heat).

5. Pour mixture in bowl, add toppings and enjoy!

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