Pie for breakfast? This recipe says YES!
Okay, well. Calling this Sweet Potato Pie Baked Oatmeal “pie” is admittedly a bit of a stretch. It’s more of a baked oatmeal with the flavors of sweet potato pie, topped with a deal-sealing streusel, cooked up in a pie dish.
I love this baked oatmeal during these cold and cozy months. The oatmeal itself is lightly sweetened and spiced with cinnamon, nutmeg, and ginger. And then that streusel topping? Yesss. It adds just enough sweetness and crunch to elevate this oatmeal to something special.
We find this sweet potato baked oatmeal to be a super versatile recipe. It’s easy enough to cook up for any ol’ weekday breakfast, but special enough for the holidays (especially if you were to add a dollop of whipped cream and a sprinkle of cinnamon to the situation).
Add a Crock Pot Vanilla Latte and your holiday morning’s complete! Or any morning, really.
Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping
- 1 cup mashed cooked sweet potato (1 medium sweet potato)
- 1 cup unsweetened almond milk or other milk of your choice
- 1 large egg
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 1/2 cups rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine-grain sea salt
Crunchy pecan streusel:
- 1/2 cup chopped raw pecans
- 2 tablespoons dark brown sugar
- 2 tablespoons white whole wheat flour or all-purpose flour (or substitute your favorite gluten-free blend)
- 1 tablespoon coconut oil (Earth Balance butter, or butter, cut into small pieces)
- Preheat oven to 375 degrees Fahrenheit. Grease a standard-sized pie pan or coat with non-stick spray.
- Add sweet potato to a large bowl. Mash until as smooth as possible. Add milk, egg, maple syrup, and vanilla. Stir with a whisk until well-combined. Add the oats, cinnamon, nutmeg, ginger, and salt. Stir with a wooden spoon until combined. Pour into pie plate and smooth slightly with the spoon.
- Make the streusel topping. Add the pecans, brown sugar, and flour to a small bowl. Add the coconut oil or butter. Use your fingers to distribute the oil or butter throughout the mix until the butter pieces are approximately sunflower-seed-sized. Distribute topping over the top of the oatmeal mix.
- Bake until the nuts are toasted and the oatmeal is no longer jiggly, about 35 minutes.
- Serve with an extra drizzle of maple syrup if desired. You can also add a dollop of coconut whipping cream or whipping cream and/or a sprinkle of cinnamon if you wish.