This Sweet Potato Breakfast Pudding Recipe is easy to make and can be adapted with different ingredients if preferred. Make double the batch and have brekky covered for most of the week.
I seriously need to eat this a lot for the next few weeks. I just got back from a girls trip in Bali and I seriously ate and drank everything I usually don’t, fortunately it was only for five nights so it wont take me long to get back on track.
I was into week 7 of I Quit Sugar for the second time but didnt really give Bali much thought, I thought I would be really good……wrong I wasn’t. The food is so good over there and the drinks it was worth it even though I feel
- foggy headed
- gained a few kilos
The great thing about quitting sugar is that it is really easy to get back to not eating sugar again.
You just need some good fats, healthy food and filling foods like coconut products, not that there is coconut in this Sweet Potato Breakfast Pudding Recipe but you could swap the almond milk for coconut milk instead. This pudding is really filling though. You could also substitute with the following:
- pumpkin instead of sweet potato
- oats instead of buckwheat
- raspberries or mixed berries instead of blueberries
- any nut milk or coconut milk
The list is endless really.
Thanks for reading and remember you can pin or yum the recipe by clicking on the icons above or below the recipe.
Here is the Sweet Potato Breakfast Pudding Recipe 🙂
- 1 cup sweet potato puree
- 3 cups of milk of choice (I use home made almond milk)
- 1 cup activated buckwheat groats (can use oats, millet, amaranth)
- 1 tsp cinnamon
- 2 TBS black or white chia seeds
- 1-2 TBS rice malt syrup (optional)
- 1 cup blueberries
- Toppings: buckwheat groats, cacao nibs and coconut chips (optional or use whatever you like)
- Blend all of ingredients together except blueberries and toppings in a blender blend until thick and creamy.
- Pour mixture into mason jar or glass until half full put a layer of blueberries then fill with to the top with pudding mixture. Put in fridge overnight and serve with blueberries and desired toppings.
- Thermomix Instructions
- As above blend @ speed 8 for 20 seconds until thick and creamy.
- Pour mixture into mason jars or glasses until half full put a layer of blueberries then fill to the top with pudding mixture. Put in fridge overnight and serve with blueberries and desired toppings.
Keep a stash of sweet potato in the freezer in cupfuls for recipes such as this.