SWEET POTATO CASSEROLE BAKED OATMEAL
I love sweet potatoes, so it was appropriate for me to create Baked Sweet Potato Oatmeal. 🙂 Sweet potatoes are relatively inexpensive because they are durable on the shelf, they’re full of nutrients, and they can be used in savory and sweet dishes. What’s not to love? It’s the reason they’re my favorite ingredients. I created this baked oatmeal following the classic Thanksgiving dessert sweet potato casserole; however, I utilized less sugar and attempted to develop it as breakfast-friendly as possible. Sweet potatoes have natural sweetness, and I reduced the added sugar.
THIS IS A MARSHMALLOW FREE ZONE
For this oatmeal to be similar to its sweet potato casserole that we are all familiar with, I added pecan crumble (sorry, I’m not a huge fan of marshmallows). I opted for a light topping since I wanted it to be counted as breakfast, not dessert; however, even the little amount I put on significantly impacted the recipe. Pecans are toasty while the oatmeal cooks, giving it a rich and earthy taste that works wonderfully in harmony with the lemony flavor of the casserole. It’s perfect!
MEAL PREP YOUR SWEET POTATO CASSEROLE BAKED OATMEAL
The baked oatmeal recipe, like my other baking oatmeal recipe, will be great for making breakfast meals! Refrigerate the cooked portion of the baked oatmeal for about 4-5 days, or store them in a freezer for up to two months. The leftovers can be served in cold portions or heated in a microwave. I also like pouring some milk on the top!
MORE BAKED OATMEAL, PLEASE!
I say this each time I bake oatmeal with a new flavor; however, I genuinely believe this is my new preference! You’ll have to make it yourself and see on your own. 😉 Want to try other flavors? Try Oatmeal Cookie Baked Oatmeal, Peanut Butter Brownie Baked Oatmeal, Baked Pumpkin Pie Oatmeal, or Blueberry Banana Baked Oatmeal.
INGREDIENTS
2 cups mashed sweet potato* ($1.33)
Two large eggs ( $0.54)
1 cup brown sugar($0.08)
1 tsp vanilla extract ($0.84)
1/2 tsp ground nutmeg ($0.05)
1/2 tsp cinnamon ($0.05)
3/4 tsp salt ($0.04)
1 tsp baking soda $0.06 ($0.06)
2 cups of milk ($0.75)
3 cups old-fashioned rolled oatmeal ($0.51)
PECAN CRUMBLE TOPPING (optional)
1/4 cup all-purpose flour ($0.04)
2 tablespoons brown sugar($0.04)
2TBSp salty butter ($0.20)
1/4 cup chopped pecans ($0.56)
1/2 tsp cinnamon ($0.05)
INSTRUCTIONS
Preheat the oven to 375oF. Make the crumble topping by mixing the flour, brown sugar, pecans chopped in butter, and cinnamon. Mix all the ingredients until it forms an uncrumpled mixture. The topping should be refrigerated until it is you are ready to use.
Add the sweet potato mash in a large bowl with eggs, vanilla, brown sugar, cinnamon, nutmeg, salt, and baking soda. Mix until the ingredients are evenly blended and generally smooth. It’s OK if there are a few pieces of sweet potatoes.
Add the milk to the bowl with the sweet potato mixture, and mix or whisk until well combined. Add the rolled oats, and stir again to combine.
Cover the inside of a baking dish using non-stick cooking spray. Add the oatmeal mixture to the plate. Sprinkle the pecan crumble top over the oatmeal mix.
Bake the oatmeal in the oven for approximately 45 minutes, or till the crumble of pecan topping is melted and the sides are lightly brown. Serve right away or freeze to serve later. It is delicious hot or cold.
