(Family Features) 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 sweetpotatoes, 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.

To learn more and discover better-for-you recipes for the new year, visit ncsweetpotatoes.com.

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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
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 1/2 cups 1% milk
• 2 large eggs
• 1 cup mashed sweetpotato
• 1 1/2 tablespoons butter, melted
• 1/3 cup maple syrup, plus more for drizzling
• 1 teaspoon vanilla extract
• 2/3 cup blueberries (fresh or frozen)

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

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

Drizzle with maple syrup, to taste.