Ah, nothing feels better this morning than eating two (or three) sweet potato oatmeal muffins, with a cup of coffee (yes!) after sending boys to school. My breakfast made yesterday (or two-ten days ago) with oats and sweet potato. Workout done yesterday. Kids walked to school. I’m still in PJ’s. Seriously, I am in my days of mom glory and there is no going back.
Yesterday I did something very much outside of my comfort zone. Life changing. It is a surprise about which you will hear early next year. No, I’m not pregnant. I said I’m in my days of mom’s glory which doesn’t include sleepless nights, exploding breasts and poopy diapers. No, thanks. I’m too old and lazy for that.
A surprise means we are not going to wait till retirement to live the life. Because by then someone might be dead. Let’s be real. Sorry but my English is blunt and working from home doesn’t help. You know what, I realized since finishing school and quitting working in the office my English is getting worse. Oh well, you can understand me, right?! Good.
We are letting go off stereotypes. We are “breaking the rules”. We are gonna be making lifetime memories for when in nursing home. We are giving up bathroom renovation because what is really wrong with a 10 year old bathroom anyways?! It works. It is clean. It is nice. We decided not to participate in a white and grey movement. Secret revealed => we are going to Mexico for a month.
But for now. For now. I have these healthy sweet potato muffins recipe for your living the American dreams mornings when you are driving 10 km/hour. These cheesy bites with just the right amount of cheese and a bite to them. Aha, these are savoury sweet potato oatmeal muffins spiced up with chipotle in adobo sauce, carbed up with a sweet potato and oatmeal.
I seriously think chipotle in adobo is the best $3 I ever spent. You get a can to use for 3 years. From a freezer, of course.
See, I didn’t grow up with a sweet potato. I’m telling you it is a true North American vegetable. It reminds me of a carrot that married a parsnip. Kinda like me Ukrainian marrying Jew Alex putting an end to any Jewish-ness with a red hair child. I like sweet potatoes, I truly do, and it shows => healthy twice baked sweet potatoes, sweet potato pizza crust, and sweet potato chickpea salad.
But not the kids. I frankly can’t share everyone’s happy emoji for a sweet potato casserole. I have never tried and it is super super hard for me to imagine how it would taste with sugar, butter and nuts. Maybe if I only tried, right?! Nobody is inviting me for a sweet potato casserole though. Sigh.
I will be even more honest. If I could cancel Halloween I would. Like null it from the Canadian calendar. I have no warm hashtags for “a holiday” when weird looking adults get drunk, kids eat junk and my bank account is hit with a $150 bomb. Do you know how painful it is to buy a box of Kit Kats and Smarties for $20?! Ouch. That is 4 boxes of organic spinach or 2-3 lbs of chicken. And I am not even supposed to eat it myself.
It is equal to our school fundraisers. #1. Decorate a cookie for $1 and then buy your decorated cookie for another $1. You can decorate it but you don’t get to eat it if you don’t pay. How do you freaking explain that to a 5 year old?! To me, it is like putting parents in a corner. Plus 10 kids get to decorate while other 10 are watching. Huh?! #2. Two glow sticks for $1. Three makes a necklace! WOW! And that is for a field trip?! Not my kids field trip.
Then there are hot dog days, pizza days, photo family days (the only useful one), movie nights, T-shirt sales, book orders, Christmas fair. I get it we have to help but where do we draw the line?!
And Halloween costumes are killing me. The price for crap quality costume a kid wears once is $40-50 on average. Which wonderful part of just another last day of the month am I missing?! Call me ungenerous but I’m so tired of being asked for money everywhere my kids set a foot.
Shouldn’t childhood be cheaper and less commercialized?!
For now I’m stuffing myself with muffins and dreading tonight’s costume shopping. I’m sticking to my budget though. Screw 2016 society’s rules. Half of that society is in deep debt because of stuff, my friends. Because of low quality stuff that is sold at garage sale 2 years later. No, thanks. I’m OK.
Yum, these are very good cold just like cold cheese pizza. Yes, I am that weird. They also freeze well. And think you are getting a feeling breakfast on the go with whole foods. Using rolled oats is healthier than quick cooking oats because they are less processed. No problem.
My sweet potato oatmeal muffins shouldn’t raise your blood sugar levels as bread does. Even organic whole grain bread. Alex went for a regular check up and his blood sugar is 0.1 more than the norm. Not a big deal, right?! But it just shows me how important balance is. Alex doesn’t eat sugar but what he does is eating a toasted PB sandwich with Dave’s Killer bread every morning. And then sometimes with soup for dinner. It is a good bread but it is bread, still. These muffins make a great alternative for him.
This is how I sent muffins to a fridge. Just for a few days. Didn’t last longer than that. Yes, you can freeze them. Enjoy!Print
Chipotle Sweet Potato Oatmeal Muffins
Savoury Sweet Potato Oatmeal Muffins recipe made healthy with raw shredded sweet potato, oats, egg, cheese and chipotle in adobo sauce.
- Prep Time: 8 minutes
- Cook Time: 30 minutes
- Total Time: 38 minutes
- Yield: 12 muffins 1x
- 2 cups (2 medium) raw sweet potato, peeled & shredded
- 1 cup quick or rolled oats
- 1 cup any milk (I used unsweetened almond)
- 1 egg, large
- 1/2 cup Cheddar cheese, shredded
- 1 chipotle pepper in adobo sauce (less of 1 tbsp), minced
- 3/4 tsp himalayan pink salt
- Preheat oven to 375 degrees F and line muffin tin with parchment liners .
- In a medium mixing bowl, add all ingredients and mix well. Divide mixture evenly between 12 openings. Bake for 35 minutes. Muffins do not rise and are bubbling during baking.
- Remove muffins from the oven and let cool in a tin for 30 minutes to allow muffins to set. Serve warm or cold. Muffins set even more in a fridge
Storage Instructions: Refrigerate in an airtight container for up to 7 days or freeze for up to 3 months.
Did you make this recipe? Please give it a star rating in the comments.