Make-Ahead Sweet Potato and Oat Breakfast Bowls with Cinnamon and Walnuts

Preheat oven to 400°F (200°C). Scrub 2 pounds of sweet potatoes under running water and pat dry. Pierce each sweet potato several times with a fork, then place on a baking sheet lined with parchment paper.

Roast the sweet potatoes for 40-45 minutes until completely tender when pierced with a knife. Once cool enough to handle, peel off the skins and mash the flesh with a fork until smooth. Set aside.

While the sweet potatoes roast, bring 6 cups of water to a boil in a large pot. Add 1.5 cups of steel-cut oats and reduce heat to medium-low. Simmer uncovered for 20-25 minutes, stirring occasionally, until oats are tender but still have a slight chew.

When oats are nearly done, warm 3 cups of whole milk in a small saucepan over low heat until steaming but not boiling, about 3-4 minutes.

Stir the warmed milk into the cooked oats along with 3 tablespoons of honey, 2 teaspoons of ground cinnamon, and 1 teaspoon of vanilla extract. Mix thoroughly until well combined.

Fold the mashed sweet potato into the oat mixture, stirring until evenly distributed and the mixture takes on a golden-orange hue.

Roughly chop 0.75 cup of walnuts into small pieces.

Divide the sweet potato-oat mixture evenly among 6 heat-safe meal prep containers. Top each bowl with about 2 tablespoons of chopped walnuts and a heaping tablespoon of raisins (using 0.5 cup total).

Allow bowls to cool completely before sealing with lids. Store in the refrigerator for up to 5 days. Reheat in the microwave for 1.5-2 minutes, adding 1-2 tablespoons of milk if needed to restore creaminess.