Sunday, 27 September 2015

Milky Oats With Purple Sweet Potato for Breaky

I was having cravings for banana oats for breakfast this morning. To my disappointment, the bananas were too ripe & had turned brownish inside so into the rubbish bin they went. Since I've a pack of purple sweet potatoes on my countertop, I decided to try something new ;>

Ingredients (serve 2 adults & 1 toddler):

200ml of fresh milk
1/2 cup of organic rolled oats
1 medium size purple sweet potato, skinned & cut into small chunks


1. Bring the milk to a boil. 

2. Add in sweet potato & oats then simmer for about 15mins. Serve warm.

What's the end result of my lil' kitchen experiment? The taste is kinda like a lighter version of bubur chacha. Fresh milk definitely doesn't have the strong fragrant of coconut milk but it also doesn't contain as much saturated fats present in the latter. Therefore, it's healthier too. The purple sweet potato gives the porridge a tinge of mild natural sweetness. What surprises me the most is the natural fragrant of the oats which fill my mouth as I chew on. I believe that without the addition of seasonings in my everyday meals, my palate has become more acute to the natural flavours or maybe because there aren't too much sweetness or saltiness to mask them.

Beneficial Combinations:

Milk + Oats = Has the effect of reducing fats & losing weight

Milk + Sweet Potatoes = Prevent hypertension & arteriosclerosis


  1. Hi Celine,

    I've read that we should soak the oats before cooking to remove phytates. Just wondering if you practice that and how long do you soak if you do.

    1. Hi, Extacy!

      I don't soak oats before cooking as I've done some research on this & read that even with soaking, the amount of phytic acid removed is quite insignificant for oats :)