Mango Morning Oats & Sweet Potato Sliders

by tgiffitness on June 28, 2013

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Before we all head off to enjoy our long weekends, I wanted to share two recipes with you that I have enjoyed this week. I think I ate mango oatmeal pretty much every day this week! Breakfast, lunch, dinner, it didn’t matter, I wanted oatmeal! Maybe it was because I didn’t feel much like cooking, but when I finally was able to work up the energy to defrost some ground turkey and cut up a sweet potato, I discovered what I believe is the best way to eat a turkey burger! Lots of flavour, very little to no condiments at all, and a delicious sweet potato bun! Mmm… mmm… good.

On a side note… Look at our little birdies!

These two slept with their mouths open all day, just incase mama came back with another worm.

Ugly little guys, eh?

I hope these guys learn to fly quickly. The last bird that thought he could fly had to hide behind a pile of tree stumps for a few hours because of this little devil. We quickly brought her inside once we realized she was playing a game of cat (excited puppy) and mouse (baby bird), but he wasn’t going to risk coming out until he was sure the beast was gone!

Mango Morning Oats


  • 1 Mashed Banana
  • 1/2 cup Unsweetened Almond Milk
  • 2 tbs Rolled Oats (Not quick oats)
  • 2 tbs  Quinoa Flakes
  • 1 tbs Hemp Hearts
  • 1 tbs Ground Chia Seed
  • Handfull of Frozen Mango
  • Sprinkle of Dried Cranberries
  • Sprinkle of Pumpkin Seeds (hulled)


  • Heat a small sauce pan on medium heat.
  • Mash 1 banana. I use frozen bananas that I defrost in the microwave for 45 seconds. Frozen bananas work well because they are waterier than fresh bananas and therefore are a little bit easier to mix with the almond milk and oats.
  • Storage tips: Peel bananas prior to freezing. Defrosting unpeeled bananas is messy. Break each banana in half. Not every recipe calls for a hole banana, plus they are easier to store when they are smaller. Store in an air tight freezer bag or container. Nobody likes freezer burn.
  • Add all ingredients, except for the cranberries and pumpkin seeds, to the sauce pan and mix well. Stirring regularly, allow the oats to simmer for approximately 3 to 5 minutes or until the oats have softened and the mango is warm. Feel free to defrost the mango before adding it to the oats.
  • Remove from heat, transfer to a bowl and top with dried cranberries and pumpkin seeds.


Sweet Potato & Turkey Sliders


Sweet Potato Buns

  • 2 sweet potato – The fatter the better. Makes bigger buns
  •  1 tbs Grape seed oil
  • A few shakes of your favourite seasoning OR
    • 1 tbs Minced garlic
    • 1tsp Paprika
    • 1/2 tsp Cayenne pepper
    • 1 tsp Sage
    • 1 tsp Thyme

Turkey Burger

  • 1 lb lean ground turkey
  • 1 egg
  • 1 diced bell pepper
  • 1/2 c diced shallots or onions
  • 1 tbs minced garlic
  • 1 tbs fresh, diced cilantro
  • 1 tbs dried oregano
  • 1 tbs dried basil
  • 2 tbs mustard
  • Hot Sauce – Optional
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 2 tbs grape seed oil


Sweet Potato Buns

  • Preheat oven to 400º F
  • Line a baking tray with aluminum foil
  • Spread the sweet potato slices in a single layer on the tray
  • Mix the olive oil and spices in a small bowl, then brush the mixture over the sweet potatoes
  • Place the baking tray in the oven and bake for 15 to 20 minutes, flip and back for another 5 minutes

Turkey Burgers

  • Preheat a large skillet on medium heat
  • Add the grape seed oil to the pan
  • Combine the rest of the ingredients in a large mixing bowl.
  • Use a large spoon or your hands to make approximately 10 to 12 small turkey burgers
  • Place the burgers in the pan and brown evenly on all sides
  • Reduce the heat and allow the burgers to cook the rest of the way through (approximately 10 minutes, but it will depend on how big you made your burgers).
  • Remove from heat and construct your slider


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