Dessert

Sweet Potato and Apple Oatmeal Bake

Do you like sweet foods for breakfast? Foods like french toast or pancakes smothered in syrup? What about minimal dirty dishes in the kitchen? If you do, you will love this sweet potato and apple oatmeal bake! I came up with this recipe when I was in a hurry the other day, and wanted something filling. It’s great because there is no gluten (especially if you use GF oats), but it still curbed my bread craving. I was pleasantly surprised by how sweet it was, all on it’s own too.

sweet potato apple oatmeal bake

If you have kiddos, this might be a good alternative to an overly sugary breakfast. Mother Nature is pretty good at creating sweets without our help. This is also easy to throw together, and once it’s in the oven, your job is done. While mine was baking, I had a chance to clean up the kitchen, which is always nice.

Okay, so maybe sweet breakfasts aren’t your thing… but you can easily make this sweet potato and apple oatmeal bake as a dessert! Just top it with some maple syrup, a little extra coconut flakes and some almonds or pecans!

Sweet Potato and Apple Oatmeal Bake
Rate this recipe
Average: 4.5/5
6 ratings

Prep Time: 20 minutes

Cook Time: 35 minutes

Sweet Potato and Apple Oatmeal Bake

Ingredients

1 c. rolled oats

1 lg. sweet potato, finely diced (2 cups once diced)

1 lg. organic green apple, finely diced (1 cup once diced)

1 c. water

3/4 c. culinary coconut milk (or other nut milk of choice)

1 TBSP coconut oil

1 tsp. cinnamon

1/4 tsp. Real Salt

1/4 c. raisins

1/4 c. coconut shreds

1/4 c. chopped almonds (for topping)

You will also need:

• Food processor or blender

• 8"x8" metal baking pan (This is what I used, so to ensure you get the same results, I'd suggest using metal. If you only have glass, be aware it may change the cooking time.)

• aluminum foil

Preheat oven to 375°F

Instructions

    1. Dump 1 cup oats into your 8"x8" pan.

    2. Coarsely chop sweet potato and measure out approximately 2 cups. Place into a food processor, or blender to quickly dice into small pieces. Measure 2 cups into 8"x8" pan.

    3. Coarsely chop green apple and measure out approximately 1 cup. Place into a food processor, or blender to quickly dice into small pieces. Measure 1 cup into 8"x8" pan.

    4. Measure remaining ingredients into pan, minus the almonds.

    5. Stir well to combine. Using spoon or spatula, gently press the mixture together to compress it and smooth it out slightly.

    6. Cover tightly with foil and place in oven.

    7. Bake for 35 minutes. Serve immediately and top with maple syrup and almonds if desired. This is great leftover for the next day and reheated in the oven too.

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Sweet Potato and Apple Oatmeal Bake {Slideshow}

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So, let’s hear it, do you like sweet things for breakfast or do you prefer savory? I really enjoyed this with a cup of coffee. And as most of you know, I was raised in a bakery, so sweets for breakfast were pretty typical when I was growing up – especially in my teen years. And while my taste buds and habits have drastically changed since then, I still have a sweet tooth!

Also, in case you missed it last week – I launched my Etsy shop! Right now there is currently one printable download available, and it’s a 3-page quick start guide to plant-based eating! My mom has been using it the past week, and she has been feeling much better and has even dropped a couple pounds. I’ll keep you posted no her progress, if she’ll ok it of course, but I’m SUPER proud of her for giving it a shot. I told her she just needed to try it for 30 days to see how it felt.

Chocolate Banana Bread

When I say the word family, do you cringe or does your heart melt? If we’re all honest, maybe a little of both… If you follow me on social media, it’s no secret I’m big on family.

Recently, my niece has moved to Arizona from Illinois and without getting too misty-eyed, I just have to say how incredibly proud I am of the grown person she has become. And just so I don’t upset any of the others — you know who you are — I am proud of every single one of you as well. (We really have quite the family.) I think all of my family knows the way to my heart… sharing healthy vegan recipes with me… or Snapping me a picture of their healthy lunch… or their shopping cart full of healthy groceries… but I digress. <3 Today’s recipe is one that Eva shared with me saying… well, here see for yourself…

Aaaaaand later that night… BOOM, we did! We don’t mess around.

Yes, you read that right, gluten-free AND vegan.

Of course I didn’t follow the recipe EXACTLY, because come on, it called for ONE WHOLE CUP of sugar. Are ya kiddin’ me?! Not on my watch. So below is what the third loaf looked like, after I had my way with it. Now, let’s get to this recipe, shall we?!

Wait… one more luscious pic.

Chocolate Banana Bread
Rate this recipe
Average: 5/5
2 ratings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 1 - 5" x 9" loaf

Chocolate Banana Bread

Ingredients

2 bananas, smashed

1 tsp. vanilla extract

1 tsp. apple cider vinegar

1/3 c. melted coconut oil

1/2 c. warm or room temp water

1/2 c. raw cacao powder

1/2 c. sugar blend (we used maple sugar, coconut sugar, date sugar; white is fine too)

1/2 tsp. Real salt

1 tsp. baking soda

1/2 tsp. baking powder

1 c. gluten-free all-purpose flour

1/4 c. almond flour (if you don't have this, just use the gluten-free flour

1/4 c. semisweet mini chocolate chips

1/4 c. almond butter + 1 tsp. coconut oil melted together (optional, for filling)

parchment paper

large loaf pan 5" x 9"

Instructions

    Preheat oven to 350°F

    • Line a small loaf pan with parchment paper and set aside.

    • In a large bowl, mash two peeled bananas with a fork, until almost no lumps remain.

    • Add vanilla, apple cider vinegar, melted coconut oil and room temperature water. Mix well with fork. NOTE: The room temperature water is important, so the coconut oil doesn't harden. Cold water will make it clumpy.

    • Add cacao powder and stir well.

    • Add sugar blend/white sugar and stir well.

    • Add salt, baking soda and baking powder and stir well.

    • Add gluten-free flour and almond flour, stir well to ensure no dry ingredients remain.

    • Dump in mini chips and stir well.

    • Pour batter into pan and bake. If you'd like to try the almond butter filling, just pour half the batter into the pan, drizzle or spread the almond butter on batter (depending on consistency), pour the remaining batter on top and then bake.

    • Bake at 350°F for 35-45 minutes, or until a toothpick inserted into center of loaf comes out clean.

    • After the loaf has cooled about 10 minutes, you can remove it from the pan using the parchment paper. Place on a wire cooling rack. You can sprinkle a little more mini chips on top if you'd like.

    • You can cut into it right away if you'd like or wait until it cools. It is delicious either way!

    • If the whole loaf isn't gone in one day, store in the fridge overnight. Ours has never lasted more than 24 hours.

Notes

For the visual learners, there is a slideshow below, showing some of the step-by-step instructions.

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As always, here is a little slideshow to help along with the step-by-step process as well.

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