Sweet Potato Baked Oatmeal
User Reviews
4.6
Sweet Potato Baked Oatmeal
Description
The recipe combines rolled oats with pumpkin pie spice, cinnamon, baking powder, salt, almond milk, mashed sweet potato, maple syrup, ground flaxseed, melted coconut oil, and vanilla extract. The mixture is poured into a prepared baking dish and topped with a blend of brown sugar, chopped pecans, rolled oats, and coconut oil before baking at 375°F until set and golden on top. The sweet potato lends moisture and natural sweetness along with earthy flavor, while the spices reinforce the fall-inspired profile.
Texturally, the baked oatmeal has a soft and custard-like interior contrasted by a crunchy, nutty topping. Serving it warm highlights the spice aroma and comforting qualities. This recipe suits make-ahead preparation and a filling breakfast option that can also accommodate dietary preferences with flaxseed as a substitute for eggs.
The recipe notes mention that one can use a large egg instead of ground flaxseed if not restricted by dietary needs. Leftovers store well in an airtight container refrigerated up to four days. Reheating methods include covering and warming the whole dish in the oven or reheating individual servings in a toaster oven or microwave. This flexibility aids meal planning and convenient morning service.
Ingredients
- 2 cups rolled oats old fashioned
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt sea salt
- 2 cups almond milk unsweetened
- 1 cup sweet potato mashed
- ¼ cup pure maple syrup plus more for serving
- 1 Tablespoon Flaxseed ground
- 1 Tablespoon coconut oil melted
- 1 teaspoon vanilla extract
Topping
- ¼ cup brown sugar or coconut sugar
- ¼ cup pecans or walnuts, chopped
- 2 Tablespoons rolled oats old fashioned
- 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.
Notes
- If not avoiding eggs, substitute one large egg for the ground flaxseed for binding.
- Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days.
- Reheat the entire dish covered with foil in a 350°F oven for about 20 minutes or individual servings in a toaster oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 273kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Sodium | 354mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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