A cozy fall recipe made with sweet potatoes, cinnamon, pecans, and other healthy ingredients. This recipe is filled all your favorite seasonal flavors. Subtly sweet and tremendously nourishing, this baked oatmeal is a perfect on-the-go breakfast or post-dinner dessert. Just throw your ingredients together, bake, and enjoy at your convenience!
To make this recipe at home here's what you'll need:
I N G R E D I E N T S:
2 cups unsweetened non-dairy milk
1/2 cup maple syrup
1 cup mashed sweet potato
1 tablespoon olive oil
1 teaspoon vanilla extract
2 cups oats
1 tablespoon baking powder
1 teaspoon cinnamon
1 tablespoon flaxseed meal
1 tablespoon coconut sugar
Pecans + extra coconut sugar as topping
D I R E C T I O N S:
Preheat oven to 350 degrees.
In a medium sized bowl mix together your oats, baking powder, cinnamon, flaxseed meal, and coconut sugar.
In a small bowl mix together your mashed sweet potato, olive oil, vanilla extract, non-dairy milk, and maple syrup. To prep the sweet potatoes, peel 2 small-medium sized sweet potatoes. Dice and boil for about 15 minutes. Drain your sweet potatoes and mash.
Add your wet ingredients to your dry ingredients and mix until well combined.
Lightly grease an 8x8 baking pan or circular baking pan.
Add your oatmeal to your pan. Top with a light dusting of coconut sugar and pecans.
Bake for 30-35 minutes.
Remove from oven and allow it to cool for about 10 minutes before serving.
If you want to save your oatmeal for later, allow it to completely cool, cover with tinfoil, and store in the refrigerator. Reheat in the oven or scoop out a serving into a microwave safe dish and pop it in the microwave.
NOTES:
-This recipe makes about 6-8 servings & stores well in the refrigerator. Prep this recipe in advance and you'll have a quick, easy breakfast for the week.
-If you have a nut allergy you can skip the pecans and use a nut-free non-dairy milk (rice or oat milk). You can substitute the pecans with pumpkin seeds or even chocolate chips!