A perfectly spiced, seriously delicious carrot cake baked oatmeal made with sweet potato! It's simple to prepare. A great vegan, gluten-free breakfast!
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.