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Sweet Potato and Apple Oatmeal Bake

March 29, 2017 by Zucchini Runner in Breakfast, Dessert | Comments Off on 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!

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Sweet Potato and Apple Oatmeal Bake
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Average:4/5
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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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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.