New Year, New Better-for-You Breakfast

(Family Features) Whether you’re preparing to power through workouts or recharging for a day of play, a filling, satisfying breakfast is a fitting way to start the morning. Shaking off the sleepiness can begin with the meal of your dreams, one that’s loaded with complex carbohydrates, electrolytes, antioxidants and protein.

For a healthier form of “carb loading,” turn to Sweetpotato Blueberry Baked Oatmeal for a quick, nutritious, better way to kickstart the day. It offers complex carbohydrates through oats and sweetpotatoes, providing a perfect base for adding yogurt, peanut butter or pairing with eggs for a protein boost. Plus, anthocyanins found in blueberries pack an antioxidant punch to take breakfast to the next level.

Don’t let their sweet nature fool you – sweetpotatoes are a wholesome option for children, adults and anyone interesting in a nutritional boost. They’re used in cuisines all over the world as a satisfying and versatile vegetable, with many surprised to learn a medium sweetpotato contains about 100 calories when baked in the skin, along with 2 grams of protein and 25 grams of carbohydrates.

Their carbs may have a bad reputation, but they’re made up of complex carbohydrates (which provide energy) that are released at a steady pace. Furthermore, they include a myriad of health-promoting antioxidants – like vitamins A and C – that play a role in immunity, skin health and eye health. Plus, sweetpotatoes are a good source of fiber, which helps you feel “full” and can aid in digestion, and potassium.

To learn more and discover better-for-you recipes for the new year, visit ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Blueberry Baked Oatmeal

Recipe courtesy of Sarah Schlichter on behalf of the North Carolina Sweetpotato Commission
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

• Butter, oil or nonstick cooking spray
• 2 cups uncooked rolled or old-fashioned oats
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 1/2 cups 1% milk
• 2 large eggs
• 1 cup mashed sweetpotato
• 1 1/2 tablespoons butter, melted
• 1/3 cup maple syrup, plus more for drizzling
• 1 teaspoon vanilla extract
• 2/3 cup blueberries (fresh or frozen)

1. Preheat oven to 350 F.
2. Coat inside of 2-quart baking dish with butter, oil or nonstick cooking spray.
3. Mix oats, cinnamon, salt and baking powder.
4. Beat in milk, eggs, sweetpotato, butter, 1/3 cup maple syrup and vanilla extract.
5. Mix together, saving blueberries for last to prevent staining or crushing, and spread inside dish.
6. Bake 30-35 minutes until oats are tender and moisture has been absorbed.
7. Drizzle with maple syrup, to taste.

SOURCE:
North Carolina Sweetpotato Commission