Ask me what my favorite meal of the day is and I will always say breakfast. Ask me what my favorite breakfast item is and I will always say oatmeal. That being said, I always love to come up with different oatmeal recipes and this one is perfect for the fall season. Nothing like freshly baked sweet potato pecan baked oatmeal to warm up to on those cold mornings.
Sweetened with maple syrup and spiced with cinnamon. The sweet potato pairs perfectly with the crunchy & sweet pecan topping. Serve with a drizzle of maple syrup and if you’re a peanut butter fan like me…a generous spoonful of peanut butter.
A perfect serving of pecans in every bite. You may think that putting sweet potato in oatmeal is a bit of odd. But with the right pairing of sweetness from the maple syrup and spice from the cinnamon..it’s simply delicious!
This is a great breakfast to save for the rest of the week. Just store in an airtight container in the fridge and warm up in the microwave or stovetop for a couple of minutes.
This recipe is…
- Easy
- Simple
- 100% vegan
- Gluten-free (with gluten-free oats)
- Quick
- Perfect fall/winter breakfast
- Oh so delicious!
Sweetened with maple syrup and spiced with cinnamon. The sweet potato pairs perfectly with the crunchy & sweet pecan topping.
- 3 cups old-fashioned rolled oats
- 1 tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- 1 medium sweet potato, mashed
- 2 cups non-dairy milk
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ½-¾ cup raw pecans
- 1 tbsp melted coconut oil
- 1 tbsp brown sugar (or coconut sugar)
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Preheat the oven to 350 degrees.
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Combine all oatmeal ingredients in a large mixing bowl. Stir to combine. Pour into an 8×8 baking dish. In a separate smaller bowl, toss pecans in coconut oil and sugar. Sprinkle pecans over the oatmeal. Bake for 30 minutes.
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Cut into 9 equal servings. Serve with a drizzle of maple syrup.
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