Sweet Potato Gingerbread Baked Oatmeal Recipe
This Sweet Potato Gingerbread Baked Oatmeal is a cozy and nutritious breakfast featuring warm spices, sweet potato purée, and a touch of molasses. Perfect for holiday mornings, it combines wholesome rolled oats with comforting gingerbread flavors and crunchy pecans or walnuts, baked to golden perfection.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Holiday
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 ½ cups/250g rolled oats
- 2 tablespoons chia seeds
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- 2 teaspoons baking powder
- ½ cup chopped pecans or walnuts
Wet Ingredients
- 1 cup/250g sweet potato purée
- 2 large eggs
- 1 cup milk of choice (almond milk recommended)
- 3 tablespoons blackstrap molasses
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the ideal temperature before baking.
- Mix Dry Ingredients: In a large mixing bowl, combine rolled oats, chia seeds, ground ginger, cinnamon, cloves, baking powder, and chopped pecans or walnuts. Stir thoroughly to evenly distribute the spices and nuts.
- Add Wet Ingredients: Pour in the sweet potato purée, milk, eggs, blackstrap molasses, maple syrup, and vanilla extract into the dry mixture. Stir everything together until thoroughly combined, forming a consistent batter.
- Prepare Baking Dish: Transfer the mixed batter evenly into an 8×8 inch baking dish. Optionally, sprinkle extra pecans on top for added texture and flavor.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. The oatmeal is done when it’s set in the center and slightly golden on top.
- Cool and Serve: Remove from oven and allow to cool slightly before slicing and serving. Enjoy warm for the best experience.
Notes
- You can substitute almond milk with any milk of your choice including dairy or other plant-based options.
- For a vegan version, replace eggs with flax or chia egg substitutes.
- If you prefer, swap pecans with walnuts or omit nuts for a nut-free option.
- Leftovers can be refrigerated and reheated in the microwave or oven.
- Adjust sweetness by varying the amount of molasses and maple syrup according to your preference.
Keywords: sweet potato, gingerbread, baked oatmeal, holiday breakfast, healthy oatmeal, baked breakfast, warm spices, pecans, molasses
