Baked Sweet Potato Oatmeal for One

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Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.

Baked oatmeal.

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.

Baked Sweet Potato Oatmeal for One

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.

Baked Sweet Potato Oatmeal for One

Think oatmeal meets muffin…

Baked Sweet Potato Oatmeal for One

… drizzled with sweet maple syrup and sprinkled with crunchy toasted pecans.

Baked Sweet Potato Oatmeal for One

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.

Baked Sweet Potato Oatmeal for One

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

Baked Sweet Potato Oatmeal for One

Printer-Friendly Recipe

yield: 1 serving

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350°F. Lightly grease a small ovenproof bowl.
  2. In a small mixing bowl, whisk together oats, sugar, cinnamon, nutmeg, baking powder, and salt.
  3. In a medium bowl, whisk together milk, sweet potato puree, egg white, and vanilla extract.
  4. Pour dry ingredients into wet and stir until combined. Spoon mixture into prepared bowl.
  5. Bake for 20 minutes, or until oatmeal is puffed and set.
  6. Serve warm with maple syrup and/or chopped pecans.

Nutritional Information (without maple syrup & pecans):

220.4 calories, 2.9 grams fat, 0.9 grams saturated fat, 4.8 grams fiber, 13.5 grams sugar, 11.3 grams protein

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