Sweet Potato Brownie Batter Overnight Oats

Happy Thanksgiving!...For tomorrow! Cause let's face it I'm not gonna be posting again in time.

I have never tried a Sweet Potato Brownie. I will on Saturday when I make my family Thanksgiving dinner, but I haven't tried one yet. But I'm addicted to the oatmeal version's. I've already made TWO variations of a baked recipe, tried a oatcake recipe which has yet to be perfected, and now this. My breakfast this morning. Its practically brownie batter. RAW brownie batter, that won't make you sick.

Sweet Potato Brownie Batter Overnight Oats

Ingredients:

1/2 Cup/40g Rolled Oats
Pinch of Salt
1 Tsp Chia seeds, OPTIONAL, but makes it thicker (More next morning 'thinning', more oats)
2 TBSP Cocoa powder
1 Tsp Maple syrup
1/2 Cup/120ml Milk of choice, I used Chocolate coconut mylk
1/3 Cup/150g Sweet potato, mashed/puréed

Optional: Chocolate Chips, nut butter (I used PB2), Raw chocolate sauce, Coconut Chocolate fudge sauce (Melt 1 Tsp Coconut oil, add 1 Tsp maple syrup, 2 TBSP cocoa. Mix. Add milk TBSP at a time and whip till smooth fudgy sauce like.)

Method:

1. Mix all dry ingredients well. Add the sweet potato, vanilla, syrup and milk and stir thoroughly. Don't want any oats un-choco-fied or chia clump-age. Cover and chill in the fridge overnight or for at least four hours.
2. In the morning thing it down to a consistency you like. I left mine thick and fudgy. Top with what ever you desire and devour!