Baked oatmeal is not only easy to prepare and makes a delightful breakfast, it can be chock full of nutrients when done correctly. While I firmly believe that a diet low in grains is one with the most health benefits, a healthy diet can also include them from time to time. The comforting warmth of freshly baked oatmeal, paired with the naturally sweet, sweet potato makes for a wonderful combination.
The Verdict –
Level of difficulty – Very easy to make – just soak the oats and steam the potato the night before
- 12 hours to soak
- 10 minutes active prep time
- 35-40 minutes cooking time
Taste – The smell wafting through the house while the oatmeal baked was divine and we loved it. Very reminiscent of holiday desserts, yet it makes a wonderfully nourishing meal.
- 2 cups of oats
- 1 cup milk
- ½ cup yogurt
- 2 eggs
- 3 Tbsp melted coconut oil (or butter)
- 1-2 Tbsp whole cane sugar or maple syrup
- 1 tsp vanilla
- ½ tsp salt
- ½ tsp cinnamon (or pumpkin pie spice)
- 1 cup mashed sweet potato (approximately 1 med potato, steamed ahead of time)
- Optional Crumb Topping
- 3 Tbsp softened butter
- 4 Tbsp almond flour (or wheat flour)
- 1 Tbsp sugar
- ½ tsp cinnamon
- For best nutrient absorption, place oats, milk, and yogurt in a bowl and let sit in a warm place overnight.
- Preheat oven to 375 degrees with a 10 inch cast iron skillet in the oven.
- After soaking, stir in all remaining ingredients and mix until well combined.
- Grease pan and bake for 35 to 40 minutes.
- Crumb Topping: Use a fork and ‘cut’ ingredients together. Sprinkle over the top before baking.
- Tips – If you use a regular 8×8 pan, the cooking time may be longer than stated above. You can also leave out any sweetener if you prefer to drizzle syrup over the top for serving.
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