Sweet Potato Baked Oatmeal with Pecan Topping Recipe
This Sweet Potato Baked Oatmeal is a cozy fall-inspired breakfast casserole packed with wholesome oats and sweet potato. It features warm spices like pumpkin pie spice and cinnamon, making it perfectly comforting and delicious. Topped with a crunchy pecan and oat topping, this dish is vegan, gluten-free, and naturally sweetened with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
Ingredients
Scale
Oatmeal Base
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 2 cups unsweetened almond milk
- 1 cup mashed sweet potato
- ¼ cup pure maple syrup
- 1 Tablespoon ground flaxseed
- 1 Tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
Topping
- ¼ cup brown sugar or coconut sugar
- ¼ cup chopped pecans or walnuts
- 2 Tablespoons old fashioned rolled oats
- 1 Tablespoon coconut oil, melted
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Spray an 8-inch square baking dish with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, pumpkin pie spice, cinnamon, and sea salt. Stir well to evenly distribute the spices and leavening agent.
- Add Wet Ingredients: Pour in the unsweetened almond milk, mashed sweet potato, maple syrup, ground flaxseed, melted coconut oil, and vanilla extract. Stir thoroughly until the mixture is fully combined and smooth.
- Pour Mixture into Dish: Carefully transfer the oatmeal mixture into the prepared baking dish, spreading it evenly.
- Prepare and Add Topping: In a small bowl, mix together the brown sugar or coconut sugar, chopped pecans or walnuts, old fashioned oats, and melted coconut oil. Sprinkle this mixture evenly over the oatmeal base.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the center is set.
- Cool and Serve: Remove from the oven and let the baked oatmeal cool for a few minutes. Portion into servings and drizzle with additional maple syrup if desired.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover the whole dish with foil and bake at 350°F (175°C) for about 20 minutes. Individual portions can be reheated in a toaster oven at 350°F for 5-10 minutes or microwaved for 1 minute.
Notes
- If you are not concerned about keeping the recipe vegan or egg-free, you can substitute 1 large egg for the ground flaxseed.
- This dish stores well refrigerated and can be enjoyed warm or at room temperature.
- For a nut-free version, replace pecans with seeds like pumpkin or sunflower seeds.
- You can use coconut sugar as a lower glycemic index alternative to brown sugar in the topping.
Keywords: sweet potato baked oatmeal, vegan breakfast, gluten free oatmeal, fall breakfast recipe, healthy baked oats, pumpkin pie spice oatmeal