• one cup steel cut oats
  • 3 cups water
  • 1 1/2 cups sweet potatoes
  • 1/4 cup dried cranberries or raisins
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger powder
  • 1/4 tsp. cardamom
  • 1/4 tsp. coriander
  • pinch of unrefined sea salt (less than 1/8th tsp.)
  • coconut oil**
  • roasted walnuts




  1.  Place oats and water in saucepan with pinch of sea salt
  2. Bring to a boil and add diced sweet potato and dried cranberries or raisins
  3. Turn heat to a simmer and stir in cinnamon, ginger, cardamom and coriander
  4. Cover and cook over low heat for 45 minutes.
  5. Place walnuts on a cookie sheet and roast in 325 degree over for 15 minutes
  6. Stir a heaping tsp. of coconut oil into each bowl of oats
  7. coarsely chop the walnuts and add to each bowl




**You can drizzle with 2-3 tsp. flax oil instead of using coconut oil.

Use 2 tsp. pumpkin pie spice instead of cinnamon, ginger, cardamom and coriander; or use a combination to your liking.

If you need a sweetener use brown rice syrup, raw honey, or pure maple syrup to taste. I personally do not need any sweetener.

Use butternut squash cut in chunks or pumpkin instead of sweet potato. You could also use one cup canned pumpkin puree.

You can use a splash of vegan milk of your choice if desired

Roasting nuts removes excess fat from them and makes the nuts easier to digest.

Substitute almonds, sunflower seeds, hazelnuts for the walnuts, or use a combination of your favorite nuts or seeds.

Overnight Oats – combine all ingredients except for nuts and coconut oil in a slow cooker and cook on low for 8 hours.  Add coconut oil or flax oil in your bowl and top with roasted nuts.