Description
This Sweet Potato Baked Oatmeal is a wholesome and cozy breakfast dish that combines the natural sweetness of mashed sweet potatoes with warm spices like pumpkin pie spice and cinnamon. Topped with a crunchy pecan and brown sugar mixture, this baked oatmeal is both comforting and nutritious, perfect for a nutritious morning meal or brunch.
Ingredients
Scale
Dry Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
Wet Ingredients
- 2 cups unsweetened almond milk
- 1 cup mashed sweet potato
- ¼ cup pure maple syrup, plus more for serving
- 1 Tablespoon ground flaxseed
- 1 Tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
Topping
- ¼ cup brown sugar or coconut sugar
- ¼ cup chopped pecans or walnuts
- 2 Tablespoons old fashioned rolled oats
- 1 Tablespoon coconut oil, melted
Instructions
- Preheat and Prepare the Baking Dish: Preheat your oven to 375°F (190°C) and lightly spray an 8-inch square baking dish with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, pumpkin pie spice, cinnamon, and sea salt. Stir these dry ingredients thoroughly to ensure even distribution of spices.
- Add Wet Ingredients: Into the same bowl, add the unsweetened almond milk, mashed sweet potato, pure maple syrup, ground flaxseed, melted coconut oil, and vanilla extract. Stir everything together well until fully combined into a thick, hearty mixture.
- Pour and Spread Mixture: Carefully pour the oatmeal mixture into the prepared baking dish, spreading it out evenly.
- Prepare and Add Topping: In a small bowl, mix together the brown sugar or coconut sugar, chopped pecans or walnuts, rolled oats, and melted coconut oil. Sprinkle this topping evenly over the oatmeal mixture in the baking dish.
- Bake: Bake in the preheated oven for 30 to 35 minutes. The top should become golden brown and the center should be set when done. Remove the dish from the oven and let it cool for a few minutes.
- Serve: Portion the baked oatmeal and serve warm, adding extra maple syrup on top if desired.
- Store and Reheat: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat the whole baked oatmeal, cover it with foil and warm in a 350°F oven for about 20 minutes. For individual portions, reheat in a toaster oven at 350°F for 5-10 minutes or microwave for 1 minute.
Notes
- Make sure the sweet potato is fully cooked and mashed smoothly to blend well into the oatmeal batter.
- You can substitute the almond milk with any other plant-based or dairy milk according to preference.
- For a nuttier flavor, toast the pecans or walnuts lightly before adding to the topping.
- Adjust the sweetness by using maple syrup or sugar alternatives as desired.
- For vegan options, ensure the sugar you use is certified vegan if that’s a concern.
