This sweet potato baked oatmeal is made with chunks of sweet potatoes cooked in maple syrup and baked into an oatmeal casserole with pecan chunks.

At some point towards the beginning of last fall, I informed my family of my big plans for the following summer: “I’m going to plant a vegetable garden.”

Lots of blank stares and one guttural “Ha!” from my father. Not the vote of confidence I was looking for. To be honest though, I can’t blame them for their lack of faith. I love my house. I take good care of it. It’s clean and pretty. If there’s one think I suck at though, it’s yard work. Before buying my house I had all kinds of visions of a home surrounded by enchanted English gardens. I soon discovered that although I love flowers, I’m just not into dirt. To all the people who find digging in the dirt relaxing, I envy you, and don’t understand you at all.

So yeah, my family wasn’t totally out of line. But they’re wrong. This garden is happening. I’m waaaay too excited about my forthcoming arugula to wimp out on this. And I just announced my plans via internet, potentially reaching millions (okay, maybe thousands) of readers. I’m stuck. I’m doing this. Stay tuned for home grown bloggable goodness this summer. Yeah!

Which brings me to this recipe… a last little bit of wintry goodness. If you’ve been reading along, you know that I’m more of a cold-weather girl, but summer’s delicious crops are usually the redeeming factor. Sweet potatoes have to be my absolute favorite winter crop though. You should find this dish to be hearty and warming for a late winter (fine, early spring) breakfast. Enjoy.

5 from 1 vote Print Sweet Potato Baked Oatmeal This sweet potato baked oatmeal is made with chunks of sweet potatoes cooked in maple syrup and baked into an oatmeal casserole with pecan chunks. Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 4 Author Alissa Ingredients 1/4 cup water + 2 tbsp. ground flax seeds

1 1/2 cups oats

1 cup chopped pecans

1 tsp. ground cinnamon

1/4 tsp. salt

1 1/4 cups non-dairy milk of choice

1/4 cup maple syrup divided

1 medium sweet potato diced

1 1/2 tbsp. vegan margarine Instructions Whisk water and flax seeds together in a small bowl. Allow to sit for at least ten minutes. Preheat oven to 350. In medium mixing bowl, mix oats, pecans, cinnamon and salt. Add milk and 2 tbsp. maple syrup. Mix thoroughly. Set aside. Heat margarine in medium skillet over medium heat. Add sweet potato and sautee until softened and lightly browned, about ten minutes. Add remaining 2 tbsp. maple syrup and sautee about another two minutes, or until syrup reduces to a thick, sticky coating on sweet potato. If you're making this in a cast iron skillet like I did, you can stir your oatmeal mixture right into the skillet with sweet potatoes. Otherwise, add sweet potatoes to your mixing bowl, blend, then transfer everything to a greased 9 x 9 baking dish. Bake 35 minutes or until firm in the middle. Serve with additional margarine and maple syrup.

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