One of my bloggy friends, Lynn, posted a recipe this fall that I bookmarked right away. We love baked oatmeal around here, and often have our traditional baked oatmeal as well as a berry baked oatmeal. When I saw her recipe for Pumpkin Baked Oatmeal, I knew we could change up our recipe for this version quite easily.
We used sweet potato, added some additional spices, and served it with craisins and milk. Yummy!
Sweet Potato Baked Oatmeal - Inspired by Lynn's Kitchen Adventure
3 C quick cook oats
1/2 C brown sugar {or, honey/maple syrup}
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. vanilla
1 egg
1 C milk
2 T applesauce
3/4 C pureed sweet potato
Maple Syrup, for a drizzle over the top
Optional: 1/4 C craisins or cranberries
Mix together the 3 C oats, baking powder, brown sugar, salt, cinnamon and nutmeg in a large bowl.
Then, add in the applesauce, sweet potato puree, egg, milk and vanilla. {If you are using a natural sweetener like honey or maple syrup, add it in this step}
Stir until moist.
Pour into a lightly greased 8x8 inch baking dish. {If making the night before, stop here. Cover and refrigerate overnight.}
Sprinkle the top with cinnamon, and drizzle maple syrup over the top.
Bake at 35- for 40 minutes, until lightly browned and center is set.
Serve warm.
Typically, I eat my baked oatmeal just plain -- but with this, I tried adding warm milk and craisins. Wow.
Alternatively, you could pour the oats into a 9x13 glass baking dish and bake at 350 for 20 minutes.
Enjoy!
After the dish has baked and cooled, freeze in serving-size portions perfect for your family. Remove from the freezer in the morning, warm in the microwave and then serve as described above. It's a great, nutritious and fast breakfast for your morning.
Linked to: Full Plate Thursday, Recipe Swap, It's a Keeper, URS, Sundae Scoop, Your Recipe, My Kitchen, Fun with Food Friday, Build a Better Breakfast
