This oatmeal is quite unique (in color and taste) but absolutely delicious . Purple Yam Coconut Oatmeal is another one of my oatmeal variation which stands out from all the rest because of its natural vibrant purple color. It was quite interesting, but it turned out well, something that I wouldn’t mind making again, and again.

Purple it is!! This is probably the most unique oatmeal variation I’ve made so far. It’s unique not only because of its purple color but also because of its unusual but delicious taste. I’ve never thought to use Purple Yam for my oatmeal, but ever since I started experimenting on making oatmeal variations I had been more open in trying to use new ingredients.

So here I present to you my flavor of the month, Purple Yam Coconut Oatmeal. It’s vibrant unique color for an oatmeal made this variation unusual. In fact, maybe some people will find it weird, that ok. I totally understand because I find it weird at first when I thought of it. But you know what? It actually works! This oatmeal taste so good and so creamy. I love how the mashed purple yam made the consistency even thicker, but most of all I love how the coconut milk gave a nice flavor and creaminess to this oatmeal. It’s a wonderful unique delicious blend that I don’t mind making again. If you’re looking for something unusual and you like trying new oatmeal variation, give this one a try. It’s really good, promise.

Types of Oatmeal

Steel Cut Oats (Irish Oats) – This type of oats has a finer texture but is chewier than traditional oats, they are digested more slowly and it makes you feel full easily. This type is perfect for breakfast cereals as they make you feel full longer.

Rolled Oats (Old Fashioned) – This type of oats are flat, thin and have bigger pieces than Steel Cut Oats. It cooks faster, about 10 minutes for 1/3 cup (depending on how chewy you like it). Although filling, it is not as filling as using Steel Cut Oats, but if your recipe requires minimal cooking time or you do not have much time on hand, this is the perfect type of oats to use. I find that this type is also the one perfect for baking cookies, bars, bread or pancakes.

Quick Oats – This type of oats have flat, light and even thinner pieces as compared to Rolled Oats. This cooks in about 1-2 minutes and are perfect for recipes that calls for a very minimal cooking time. Although it is also a good option for breakfast, it is not as filling as using Steel Cut Oats and Rolled Oats.

Instant Oats – This type of oatmeal has been pre-cooked and dried, because of this, it require no cooking time at all. You just need to add boiling water and let sit for few minutes to soften. This type of oatmeal doesn’t have chewiness and texture and can get mushy at times. This if perfect option when you are traveling and you need something on the go. Simply add hot water and you have an instant breakfast with you.

Benefits of Purple Yam Potato

• Proper Blood Circulation
• Better Digestion
• Good Source of Carbohydrates
• Anti-Bacteria
• Over coming Asthma
• Low Calorie
• Adds the Weights of the Body
• Anti-Cancer

Ingredients:

• 1/4 cup Rolled Oats
• 1 cup Coconut Milk
• 1/2 cup regular Full Fat Milk
• 2- 3 tablespoon Brown Sugar (can be substituted with other sweeter of your choice)
• 2 teaspoon Chia Seed
• 1 Small Purple Yam Potato – boiled ( grate 3/4 and reserve 1/4 and slice for garnishing when serving)
• 1 teaspoon Shredded Coconut – or any toppings you like to add (nuts, dried fruits, fresh fruits, coconut etc.)
• Water – to boil the purple yam

Instructions:

Pour water in a deep pan and bring to boil. Wash the purple yam and put in the boiling water. Do not remove the skin to help retain the natural color as it cooks. Cook until a knife inserted in the center pass through the yam easily. You want a really soft yam so that it will be easy to mash. Let cool until manageable to handle. Peel the skin. Cut thin slices, about 1/4 of the purple yam and mash the rest. I used a potato masher for a finer texture but you can also use a cheese grater, a fork or pastry blender.

Pour the milk in the pan. Add rolled oats, chia seed and brown sugar. Stir and simmer in medium heat for about 10 minutes the add mashed purple yam and cook for another 5 minutes. You can cook it a little bit longer or shorter to get a thick/thin consistency. Cooking time is flexible, cook less or more time to adjust to the texture and consistency that you prefer.

Transfer in a bowl and garnish with shredded and flaked coconut and slice purple yam

Re-heating

One tip when reheating it, add few spoonful of water or milk to thin out the consistency. The oatmeal with or without Chai Seed will thickens as it cools, even more when refrigerated. So to bring it back to nice consistency, you need to add a little bit of liquid. For single serving, add 1-2 tbsp of liquid and stir then simply pop it in the microwave for 1 minute. Take it out and stir again, adding more liquid as  necessary to achieve the consistency that you like. Return to microwave for another minute. Remove and add toppings as desired. Easy breezy! Enjoy

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