Description
Sweet Potato Pie Baked Oatmeal made with sweet potato, pumpkin pie spice, and candied pecans. Perfect for a fall meal prep breakfast!
Ingredients
- 2 cups Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- ½ tsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 cup unsweetened almond milk
- 1 cup baked sweet potato, smashed
- 1/2 cup unsweetened apple sauce
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- ¼ cup pure maple syrup
- ⅓ cup chopped walnuts or pecans
Toppings
- ½ cup halved pecans
- 1 TBSP pure maple syrup
Instructions
- Preheat the oven to 375°F and line a 9×9 square baking dish.
- Add the oats, baking powder, pumpkin pie spice, ground cinnamon, almond milk, smashed sweet potato, apple sauce, flaxseed and water, and maple syrup to a large mixing bowl and stir everything well to combine.
- Fold in the walnuts or pecans and mix everything again to roughly combine.
- Spread the mixture into an even layer in the baking dish. Mix the pecans and maple syrup together in a bowl and scatter on top of the oatmeal.
- Bake the dish for ~45 minutes, until the top is nice and golden brown. Remove the baked oatmeal from the oven and allow it to cool slightly before serving.
- Store leftovers covered in the refrigerator for up to one week and reheat them in the microwave before serving.
Notes
Prep time doesn’t include time to bake your sweet potato
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free