Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping
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).
Holiday breakfast material, right here! Cinnamon, nutmeg, and sweet potato meet baked oatmeal in this easy breakfast recipe. The crunchy pecan streusel totally seals the deal.
1cupmashed cooked sweet potato(1 medium sweet potato)
1cupunsweetened almond milk or other milk of your choice
1large egg
1/4cuppure maple syrup
2teaspoonspure vanilla extract
1 1/2cupsrolled oats
1teaspoonground cinnamon
1/4teaspoonground nutmeg
1/4teaspoonground ginger
1/4teaspoonfine-grain sea salt
Crunchy pecan streusel:
1/2cupchopped raw pecans
2tablespoonsdark brown sugar
2tablespoonswhite whole wheat flour or all-purpose flour(or substitute your favorite gluten-free blend)
1tablespooncoconut oil(Earth Balance butter, or butter, cut into small pieces)
Instructions
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.