Sweet Potato Baked Oatmeal
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.
Servings: 6
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 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 in the refrigerator in an airtight container for up to 4 days.
- To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Video
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.
Nutrition
Serving: 1/6 of recipe | Calories: 273kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Sodium: 354mg | Fiber: 4g | Sugar: 19g