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.