Try our recipe for a healthy and easy CHOCOLATE SWEET POTATO BAKED OATMEAL. It's a comforting and healthy make-ahead breakfast option for busy weeks and is great for a crowd! It's easy to make, gluten and dairy free and vegan. Serve with nut butter of choice or tahini dressing for some healthy fats. Enjoy!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Difficulty: 2/10
INGREDIENTS
Wet Ingredients
2 cups grated sweet potatoes (2 small sweet potatoes)
2 eggs (for vegan oatmeal use 2 flax eggs: 2 tbsp milled flaxseed + 6 tbsp water)
2 tbsp vegetable oil
1 tsp vanilla extract
1/2 cup peanut butter (optional)
2 cups milk (use plant milk for dairy free or vegan oatmeal)
1/4 cup sweetener of choice (I used agave nectar, but honey or maple syrup should work as well; for vegan oatmeal use agave nectar or male syrup)
Dry Ingredients
2 cups oats (use GF oats for gluten free oatmeal)
2 tbsp cocoa powder
2 tsp baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional; alternatively use hazelnuts or pecan nuts)
Optional Toppings:
Suggestion 1. Peanut butter (or another nut butter of choice) + pecan nuts or walnuts
Suggestion 2. Tahini dressing (1 tbsp tahini + 1/2 tsp agave nectar or another sweetener of choice) + pumpkin seeds
Suggestion 3. Dark chocolate (melted or chopped)
INSTRUCTIONS
Preheat the oven to 190 degrees C (375 degrees F).
Prepare baking dish - spray with cooking spray or grease with vegetable oil.
If making vegan oatmeal, prepare flax eggs: mix 2 tbsp milled flaxseed with 6 tbsp water and let sit in your fridge for minimum 5 minutes to set up and thicken.
Peel the sweet potatoes and grate them on the large holes of the box grater.
In a large bowl, whisk together the wet ingredients.
Add the dry ingredients and mix until just combined.
Pour the oatmeal mixture into the prepared baking dish.
Scatter some nuts across the top.
Bake the oatmeal at 190 degrees C (375 degrees F) for 35-40 minutes. Remove from the oven and let cool for a few minutes. Portion and serve or store in the fridge in airtight container for up to 4 days.
RECIPE NOTES
* Storage: Oatmeal can be made-ahead and stored in the fridge in an airtight container.
* To reheat: Oatmeal can be eaten cold or warm. To reheat the whole baked oatmeal, cover with foil and reheat in a 180°C (350°F) oven for about 20 minutes. For individual portions, bake for 5-10 minutes or simply reheat in the microwave for 1 minute.
To make gluten free: Use gluten free oats.
To make dairy free: Use plant milk instead of cow's milk.
To make vegan: Use plant milk instead of cow's milk. Use agave nectar or maple syrup instead of honey. Use flax eggs instead of eggs.
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