Description
This Sweet Potato Baked Oatmeal recipe combines hearty rolled oats with the natural sweetness and creaminess of mashed sweet potatoes, enhanced by warming spices like pumpkin pie spice and cinnamon. Topped with a crunchy pecan and brown sugar mixture, this wholesome breakfast dish is baked to golden perfection and served warm, making for a cozy and nutritious start to your day.
Ingredients
Scale
Main Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 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 Oven: 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.
- Transfer Mixture: Carefully pour the oatmeal mixture into the prepared baking dish, spreading it out evenly.
- Prepare 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.
- Storage and Reheating: 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
- You can substitute coconut sugar for brown sugar in the topping for a different flavor profile.
- Use chopped walnuts or pecans depending on your preference or nut availability.
- For a vegan version, ensure all ingredients such as baking powder are vegan-friendly (most are).
- Leftovers reheat well, making this recipe convenient for meal prep breakfast options.
- Add a drizzle of extra maple syrup or a dollop of plant-based yogurt when serving for additional sweetness and creaminess.
