Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping
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.
Ingredients
1cupmashed cooked sweet potato1 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 flouror substitute your favorite gluten-free blend
1tablespooncoconut oilEarth 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.