Sweet Potato Pie Baked Oatmeal

Simple baked oatmeal with sweet potatoes, cinnamon and nutmeg. Old fashioned oats, pecans, cooked sweet potato, eggs, milk and brown sugar come together to make delicious, easy and healthy breakfast.

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If you are a regular visitor here then you could have probably guessed by now that I have a thing for sweet potatoes! Loaded with vitamins and minerals, sweet potatoes are one of the nutritionally dense foods that you can find in the entire produce department. Added bonus, they are naturally sweet!

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Baking is probably the best and easiest method  to cook a sweet potato. Wash 1 or as many sweet potatoes as you like, place them on a foil lined baking sheet, prick each potato couple of times with a fork and bake in a preheated 400 degree oven for 45 minutes – one hour (depending on the size). Place sheet on a wire rack to cool completely. Peel off skin and mash with a potato masher. Mashed sweet potatoes can be made ahead and stored in the refrigerator (or even frozen).

The baked oatmeal comes together very quick. Stir all ingredients together and bake! The sugary finish adds a lovely, light crackly crust on top! YUM!

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Love sweet potatoes? Check out

Cocoa glazed Nutella-Sweet Potato Rolls

Roasted Sweet Potato and Brussel Sprouts with Maple Tahini Dressing

Sweet potato-Almond Gluten Free Chocolate Chip Cookies

Notes-

-the sweetness in the recipe is just perfect! But, if you wish to have your oatmeal on the sweeter side then you can use 2 tablespoons additional brown sugar

-Make sure the oven rack is in the middle of the oven or 8-inches from the heat element.

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Sweet Potato Pie Baked Oatmeal

Ingredients:

2 large eggs, lightly beaten

2 cups milk

1 cup mashed cooked sweet potato

1/4 cup + 2 tablepoons packed golden brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 1/4 cups old fashion oats, divided

1/2 chopped toasted pecans, optional

2 tablepoons turbinado sugar

Preperation:

Preheat oven to 350 degrees F. Place the baking rack in the middle of the oven. Grease a

8 x 8 inch square baking pan with non-stick cooking spray and set aside.

Whisk eggs, milk, sweet potato puree, brown sugar, cinnamon, nutmeg and salt until thoroughly combined. Stir in 2 cups oats and pecans (if using).

Evenly pour batter into the prepared pan, sprinkle remaining 1/4 cup oats on top followed by the turbinado sugar.

Bake for 30 minutes (do not remove pan from oven), switch oven to broil and continue to cook for 6-10 minutes, until the top is golden brown.

Place pan on a wire rack to cool completely and then cut into 16 squares.

Makes 16 squares

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