Sunday, November 29, 2020

Sweet Potato Baked Oatmeal


Sweet Potato Baked Oatmeal

Inspired by my favorite fall casserole, this sweet potato baked oatmeal is packed with sweet potato goodness and topped with a crunchy pecan filling. It is also vegan and gluten free.


  • 1/4 tsp. Salt
  • 1 1/2 cup oats
  • 1/4 cup water + 2 tbsp. ground flax seeds
  • 1/4 cup maple syrup, divided
  • 1 1/4 cups non-dairy milk of your choice
  • 1 1/2 tsp. Vegan margarine
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 medium sweet potato, diced


First, whisk together the water and flax seeds in a small bowl. Let stand for at least ten minutes.

Then, preheat the oven to 350.

In a medium bowl, combine the oatmeal, pecans, cinnamon and salt. Add milk and 2 tbsp. Maple syrup. Mix well. Put aside.

Heat the margarine in a medium skillet over medium heat. Add the sweet potato and sauté until softened and lightly browned, about ten minutes.

Add the 2 tbsp. Tablespoons remaining. maple syrup and sauté for about two more minutes, or until syrup is reduced to a thick, sticky layer on the sweet potato.

If you do this in a cast iron skillet like I did, you can mix your oat mixture right in the pan with sweet potatoes. Otherwise, add the sweet potatoes to your bowl, mix, then transfer everything to a greased 9 x 9 baking dish.

Bake for 35 minutes or until firm in the center. Serve with additional margarine and maple syrup. Happy Cooking Time.