Cherry Overnight Oats with Banana & Pecan

Roasted Sweet Potato Steel Cut Oat Salad w/ Spinach, Avocado & Cranberries is a hearty bowl full of greens and a delicious addition to any meal. With ingredients like sweet potatoes, oats, avocado, and cranberries, this salad recipe is more than just lettuce with dressing. This roasted sweet potato salad is full of wonderful flavors, textures, and will add many colors to your plate.

Ingredients

1 cup Quaker® Oats-Old Fashioned
1 cup almond milk
3 tablespoons brown sugar
1 banana
1/4 cup dried cherries
1/3 cup chopped pecans

How to make it

1

Preheat oven to 450 degrees F.
2

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.
3

Arrange pieces in one layer and roast for 25 to 30 minutes, turning once.
4

In a large skillet, toast steel cut oats over medium heat for 5 minutes until fragrant and nutty, stirring constantly.
5

Boil water in a small saucepan.
6

Transfer toasted oats to a large bowl and pour over boiling water and 1/4 tsp salt.
7

Cover and let stand for 20 minutes or until oats have absorbed all the water.
8

Fluff with a fork (note that oats are purposely undercooked to retain texture and bite).
9

* To prepare the dressing, whisk together olive oil, vinegar, shallot, lemon zest, and salt & pepper.
10

In a large bowl, combine the cooled oats, sweet potatoes, spinach, avocado and cranberries.
11

Add dressing and toss well to combine.
12

Serve cold or at room temperature.