It’s warm, comforting, filling, delicious, and perfumes the air with an irresistible aroma.
In other words, it is pretty much cold-weather breakfast perfection.
This version is different than other varieties I’ve made in the past; whereas other baked oatmeals can be somewhat dense, (like a soft granola bar), this one is light and almost souffle-like.
Freshly baked sweet potato puree and low-fat milk ensure that there is enough moisture to keep the oatmeal from drying out, and the addition of both an egg white & a bit of baking powder yields a fluffy and airy texture.
Think oatmeal meets muffin…
… drizzled with sweet maple syrup and sprinkled with crunchy toasted pecans.
This is precisely the kind of winter breakfast that I want to dive into when the sun hasn’t quite risen and there is a distinct chill in the air.
I am more than satisfied with the outcome of this for-one recipe, and different fall/winter oatmeal flavor profiles are already ricocheting around in my head.
Pumpkin. Eggnog. Apple cinnamon. Gingerbread. Cranberry.
Needless to say, there is a lot of baked oatmeal in my very near future!
Baked Sweet Potato Oatmeal for One
yield: 1 serving
- 1/3 cup old fashioned rolled oats
- 1/2 tsp brown sugar
- 1/2 tsp ground cinnamon
- pinch of ground nutmeg
- 1/4 tsp baking powder
- pinch of salt
- 1/3 cup milk (I used organic 1%)
- 1/3 cup sweet potato puree
- 1 egg white
- 1/4 tsp pure vanilla extract
- maple syrup for serving, optional
- chopped toasted pecans for serving, optional
- Preheat oven to 350°F. Lightly grease a small ovenproof bowl.
- In a small mixing bowl, whisk together oats, sugar, cinnamon, nutmeg, baking powder, and salt.
- In a medium bowl, whisk together milk, sweet potato puree, egg white, and vanilla extract.
- Pour dry ingredients into wet and stir until combined. Spoon mixture into prepared bowl.
- Bake for 20 minutes, or until oatmeal is puffed and set.
- Serve warm with maple syrup and/or chopped pecans.
Nutritional Information (without maple syrup & pecans):