Ingredients
Scale
Oatmeal:
- 2 cups mashed sweet potato
- 1/4 cup coconut or brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1 tsp cinnamon
- 3/4 tsp salt
- 1 tsp baking powder
- 2 cups almond milk
- 3 cups GF old-fashioned rolled oats
Pecan Crumble Top:
- 1/2 cup almond flour
- 2 Tbsp brown sugar
- 2 Tbsp solid coconut oil or vegan butter
- 1/2 cup chopped pecans
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 375ºF. Prepare the crumble topping by mixing together the almond flour, brown sugar, coconut oil, chopped pecans, and cinnamon. Mix the ingredients together until it looks like a crumbly mixture. Refrigerate the topping until ready to use.
- Add the mashed sweet potato to a large bowl along with the brown sugar, vanilla, nutmeg, cinnamon, salt, and baking powder.
- Stir until everything is evenly combined and mostly smooth. It’s okay if there are a few lumps of sweet potato.
- Pour the almond milk into the bowl with the sweet potato mixture and stir or whisk to combine. Add the rolled oats and stir to combine again.
- Coat the inside of a 2 quart baking dish lightly with non-stick spray. Pour the oatmeal mixture into the dish.
- Sprinkle the prepared pecan crumble topping over the oatmeal mixture.
- Bake the oatmeal in the fully preheated oven for 45 minutes or until the pecan crumble topping and edges of the oatmeal are slightly browned. Serve immediately with maple syrup or refrigerate for later. Can be eaten hot or cold.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 6-8