New year, new better-for-you breakfast

It’s that time again – along with New Year’s celebrations come renewed commitments to health and wellness. There’s a reason why gyms are so busy in January!

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 sweet potatoes, 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 – sweet potatoes are a wholesome option for children, adults and anyone interested 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 sweet potato 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, sweet potatoes 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.

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

¼ teaspoon salt

1 ½ teaspoons baking powder

1 ½ cups 1% milk 

2 large eggs

1 cup mashed sweet potato

1 ½ tablespoons butter, melted

⅓ cup maple syrup, plus more for drizzling

1 teaspoon vanilla extract

⅔ cup blueberries (fresh or frozen)

Preheat the oven to 350 F.

Coat the inside of a 2-quart baking dish with butter, oil or nonstick cooking spray.

Mix oats, cinnamon, salt and baking powder.

Beat in milk, eggs, sweetpotato, butter, 1/3 cup maple syrup and vanilla extract.

Mix together, saving blueberries for last to prevent staining or crushing, and spread inside the dish.

Bake 30-35 minutes until the oats are tender and moisture has been absorbed.

Drizzle with maple syrup, to taste.

Provided by Family Features