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  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Quaker Steel Cut Oats
  • 1 cup water
  • 1/4 teaspoon salt
  • 3/4 cup fresh spinach
  • 1 fresh avocado, peeled, cored and cubed
  • 2 tablespoons whole cranberries, dried

For Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 large shallot, minced
  • 1 tablespoon fresh lemon zest
  • 1/4 teaspoon kosher salt, optional
  • 1/4 teaspoon pepper, optional

Prep Time: 10 minutes

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Cooking Instructions

Preheat oven to 450 degrees F. Place the sweet potato pieces on a sheet pan and drizzle with 1 Tbsp olive oil, 1 tsp kosher salt, and pepper and toss well. Arrange pieces in one layer and roast for 25 to 30 minutes, turning once. In a large skillet, toast steel cut oats over medium heat for 5 minutes until fragrant and nutty, stirring constantly. Boil water in a small saucepan. Transfer toasted oats to a large bowl and pour over boiling water and 1/4 tsp salt. Cover and let stand for 20 minutes or until oats have absorbed all the water. Fluff with a fork (note that oats are purposely undercooked to retain texture and bite).* To prepare the dressing, whisk together olive oil, vinegar, shallot, lemon zest, and salt & pepper. In a large bowl, combine the cooled oats, sweet potatoes, spinach, avocado and cranberries. Add dressing and toss well to combine. Serve cold or at room temperature.

Brought to you by Sam Stephens of OatMeals NY.

COOK NOTE: If you prefer a softer oat texture, prepare oats the day before and store overnight in refrigerator until salad is assembled or pour boiling water over oats in the skillet and cook for 30 to 60 seconds before transferring to a large bowl.

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