Description
Inspired by my favorite fall casserole, this sweet potato baked oatmeal is loaded with sweet potato goodness and topped with a crispy pecan topping. It’s also vegan and gluten-free.
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 2 cups unsweetened almond milk
- 1 cup mashed sweet potato
- 1/4 cup pure maple syrup, plus more for serving
- 1 Tablespoon ground flaxseed*
- 1 Tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
Topping
- 1/4 cup brown sugar or coconut sugar
- ¼ cup chopped pecans (or walnuts)
- 2 Tablespoons rolled oats
- 1 Tablespoon coconut oil, melted
Instructions
- Preheat oven to 375°F.
- Spray an 8-inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.
- Add in the milk, sweet potato, maple syrup, flaxseed, coconut oil and vanilla to the bowl. Stir well to combine.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Mix together topping ingredients in a small bowl and sprinkle over oatmeal mixture.
- Bake for 30 to 35 minutes, until the top is golden and center is set. Remove from the oven and let cool for a few minutes. Portion and serve.
- Store cooled leftovers in an airtight container in the fridge. This baked oatmeal will keep well in the refrigerator for 4 to 5 days or in the freezer for 1 to 2 months.
Notes
- You can use 1 large egg instead of the ground flaxseed if you’re not worried about the oatmeal being vegan or egg free.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 273
- Sugar: 19g
- Sodium: 354mg
- Fat: 10g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
Keywords: sweet potato baked oatmeal