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Sweet Potato Gingerbread Baked Oatmeal Recipe

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4 from 55 reviews

  • Author: Sophia
  • Total Time: 40-45 minutes
  • Yield: 9 servings (one 8x8 inch baking dish, cut into 9 squares)
  • Diet: Vegetarian

Description

This Sweet Potato Gingerbread Baked Oatmeal is a wholesome and festive brunch recipe perfect for the holiday season. Packed with warming spices like ginger, cinnamon, and cloves, along with nutrient-rich sweet potato purée and a touch of molasses, this baked oatmeal delivers both comforting flavors and satisfying texture. It’s a healthy, delicious way to start your day or enjoy as a nourishing snack.

Ingredients

Dry Ingredients

  • 2 ½ cups (250g) rolled oats
  • 2 tablespoons chia seeds
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • 2 teaspoons baking powder
  • ½ cup chopped pecans or walnuts (plus extra for topping)

Wet Ingredients

  • 1 cup (250g) sweet potato purée
  • 2 large eggs
  • 1 cup milk of choice (almond milk used)
  • 3 tablespoons blackstrap molasses
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready for baking the oatmeal mixture evenly.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chia seeds, ground ginger, cinnamon, cloves, baking powder, and chopped pecans or walnuts. Stir thoroughly to evenly distribute the spices and nuts.
  3. Add Wet Ingredients: Pour in the sweet potato purée, almond milk, eggs, blackstrap molasses, maple syrup, and vanilla extract into the dry mixture. Stir everything together until fully combined into a smooth, slightly thick batter.
  4. Prepare Baking Dish: Pour the combined oatmeal batter evenly into an 8×8 inch baking dish. Sprinkle extra chopped pecans on top for added crunch and visual appeal.
  5. Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The baked oatmeal is done when it is set in the center and a toothpick inserted comes out clean.

Notes

  • For a nuttier texture, toast the pecans or walnuts before adding them to the batter.
  • Sweet potato purée can be homemade by roasting sweet potatoes and mashing them or store-bought for convenience.
  • Use any milk of your preference, such as dairy, almond, oat, or soy milk.
  • Maple syrup and molasses can be adjusted to taste for sweetness and depth of flavor.
  • To make this recipe vegan, substitute eggs with flax eggs or another egg replacer.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/sweet-potato-gingerbread-baked-oatmeal-recipe/