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Sweet Potato Baked Oatmeal

It's that time of year again Fall has arrived and that means the temps in Florida begin to drop to a tolerable number for me to bake LOL I enjoy baking, it's something I do as a form of meditation -- yes, meditating can be something other than sitting in a chair with your eyes closed, but that's a talk for another day. My children bake with me and my oldest will actually bake FOR me, that's my favorite.

In 2020 I created an entire Plant Based Holiday Menu Cookbook, everything from apps to desserts, and I will be issuing a 2021 draft along with my any time dessert cookbook very soon! Sweet Potato Baked Oatmeal happens to be one of the recipes I will be including in the dessert book but you can try it out now. It only takes 15 minutes to put together and about 30 minutes to bake so it's nice and simple but the brown sugar and pecan topping make it look like you put your foot in it! Don't skip on the real maple syrup, it doesn't have to be "top shelf" but the real maple taste makes all the difference.



2 cups old fashioned rolled oats

1 teaspoon baking powder

1 1/2 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 cups unsweetened plant milk

1 cup mashed sweet potato (canned or from fresh)

1/4 cup pure maple syrup, plus more for serving

1 Large slightly scrambled egg

1 Tablespoon coconut oil, melted

1 teaspoon vanilla extract


1/4 cup brown sugar

1/4 cup chopped pecans or walnuts

2 Tablespoons old fashioned rolled oats

1 Tablespoon coconut oil, melted


Preheat oven to 375°F.

Spray an 8" square baking dish with cooking spray.

In a large bowl, mix together oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.

Add in the milk, sweet potato, maple syrup, egg, coconut oil and vanilla to the bowl. Stir well to combine.

Carefully pour oatmeal mixture into the prepared baking dish.

Mix together topping ingredients in a small bowl and sprinkle over oatmeal mixture.

Bake for 30 to 35 minutes, until the top is golden and center is set. Remove from the oven and let cool for a few minutes before serving.

Adapted from Eating Bird Food

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