Vacation in a Bowl

Let’s face it: who gets excited about oatmeal? Well- we do know one person. New Yorker Amy Fischer, a registered dietician and recipe developer, gives the ho-hum breakfast staple a makeover. Inspired by her travels, Amy has created an exclusive recipe just for Chico’s. She shows us how some unexpected ingredients can give oatmeal a little tropical oomph. 

With just a few small additions to oatmeal, you can liven it up and make the “most important meal of the day” not just healthy, but truly interesting and delicious too. Thanks to the combination of sweet potato, coconut milk, and chai spiced nuts and seeds, this oatmeal tastes like a vacation in a bowl! Plus, I always try and get turmeric in wherever I can because of its strong anti-inflammatory and antioxidants benefits; here it adds just the right amount of exotic kick. I also like to add protein powder or two egg whites while the oats are cooking for a protein boost. Make a big batch and save it in the fridge for a couple of days worth of breakfasts. You’ll soon be addicted!

Tumeric-Sweet Potato-Coconut Milk Oats with Chai Spiced Nuts & Seeds

Servings: 4 -6 servings


  • 2 cups cooked steel-cut oats
  • 1 cup coconut milk + extra to top bowls with
  • 1/4 cup sweet potato puree
  • 1 tsp turmeric powder
  • 1 tsp fresh ginger
  • ½ tsp cinnamon
  • ½ tsp vanilla bean powder
  • 1 Tbsp honey
  • pinch sea salt
  • 2 Tbsp raisins
  • 1 apple sliced


  1. In a high-speed blender, blend coconut milk, sweet potato, turmeric, ginger, cinnamon, vanilla bean powder, honey & pinch of sea salt.
  2. In a large bowl, mix blended sweet potato mixture with raisins & oats.
  3. Divide combined mixture into bowls, top with shredded coconut, chai-spiced nuts, thinly sliced apple and extra coconut milk (optional).
  4. Other topping suggestions: hemp hearts, chia seeds & protein powder.

Chai-Spiced Nuts & Seeds

2 ½ cups


  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ½ cup almonds
  • ½ cup pecans
  • ¼ cup hazelnuts
  • 1 Tbsp coconut oil
  • ½ Tbsp maple syrup (or honey)
  • ½ tsp chai spice (see recipe below; pumpkin pie spice could also work)


  1. Pre-heat oven to 350 degrees. Line baking sheet with unbleached parchment paper.
  2. Mix pumpkin seeds and sunflower seeds in a large bowl, set aside.
  3. Add almonds, pecans & hazelnuts to food processor and pulse until the nuts are ground into small pieces. (*Careful not to over pulse the nuts because it will start to become nut butter).
  4. Add nut pieces to pumpkin & sunflower seeds.
  5. In a small bowl, mix coconut oil, maple syrup (or honey) and chai spices.
  6. Add wet mixture to nuts and seeds, mix well until combined.
  7. Transfer mixture to lined baking sheet and spread out evenly.
  8. Bake on upper rack of oven for approximately 10 minutes or until lightly browned. Check frequently to avoid burning.
  9. Let mixture cool and store in airtight container at room temperature, or mixture freezes well as another option.

Chai-Spice Mixture

1/4 cup


  • 2 Tbsp cardamom
  • 1 Tbsp ground cinnamon
  • ¾ tsp ground nutmeg
  • ¾ tsp ground ginger
  • ¾ tsp vanilla bean powder
  • 1/8 tsp ground cloves
  • 1/8 tsp ground pepper


  1. In a small bowl combine ingredients, mix well & store in airtight or spice container.

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1 Response

  1. Reba

    Does this go on top of the oatmeal or get mixed in? If mixed in does it get mixed in with the blender ingredients or not until after?

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