Remember when we made sweet potato carrot cake muffins? No? Well, go check those out and then come right back, y’all, because we’re making some baked oatmeal with the same delicious flavor and just as much, if not more, nutrition! YUM! I used purple carrot shreds for this, but you can use orange (or whatever color carrot your heart desires). The taste will still rock your world.
I can’t tell you guys how much I love this oatmeal. Honestly, I can’t. I’m glad I made an extra sweet potato yesterday so I could make this one again today. Because mmmmmmm it’s so easy and so bomb! Yeah, you need cooked sweet potato, so you might want to think about this one the night before, but it’s worth it, yo! So good.
Check out all of my baked oatmeal recipes (like Carrot Cake, Chocolate Zucchini, Blueberry Pie, and French Toast!) by clicking right here! I post baked oatmeal recipes every so often, so stay tuned for more deliciousness!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
A perfectly spiced, seriously delicious carrot cake baked oatmeal made with sweet potato! It's simple to prepare. A great vegan, gluten-free breakfast!
- 1/3 cup sweet potato, cooked and cooled
- 1/2 ripe banana*
- 3 tbsp water/nondairy milk
- 1/3 cup grated carrot
- 2-3 tsp maple syrup (or 1 tbsp date paste - to taste)
- 1 tbsp ground flax/chia
- (optional) 1/8 tsp turmeric
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- Dash nutmeg
- 1/8 tsp molasses (I used organic blackstrap)
- (optional) 1/4 tsp vanilla extract
- 1/2 cup oats
- (optional) 1-2 tbsp chopped walnuts
Preheat oven to 350 degrees F (176 C) and ready your ramekin (either with parchment paper or nonstick spray - I choose to bake this oatmeal without either).
In a small bowl, mash sweet potato and banana, add water and carrot, and stir until mixed.
Add the rest of the ingredients (except the oats and walnuts) and mix well. Adjust flavor to taste.
Add oats and (optional) walnuts and stir to combine.
Put mixture into ramekin and bake for 23-25 minutes. Let cool slightly and enjoy!
*You can use fresh frozen-thawed. Both work fine here.