Sweet Potato Baked Oatmeal

We had some leftover sweet potatoes that we had baked off and we decided to do something a little different with it. Cole and I were both craving a breakfast we haven't done before, and we had a container of oatmeal, so I ended up making this sweet and easy breakfast for a crowd for just the two of us!

This can be made the night before and baked off in the morning if you're baking for guests. The fall flavors are warm and comforting and the crunch from the topping adds that extra bit of texture that all oatmeal needs (in my opinion). This can even be made with pumpkin puree!

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Servings: 6-9

Prep Time: 15 min

Total Time: 50 min

INGREDIENTS:

For the Oatmeal...

• 2 cups oatmeal

• 1 tso baking powder

• 1 1/2 tsp pumpkin pie spice

• 1/2 tsp cinnamon

• Pinch of salt

• 2 cups milk

• 1 cup sweet potato, baked and mashed

• 1/4 cup maple syrup

• 1 Tbsp butter, melted

• 1 tsp vanilla

For the Topping...

• 1/4 cup brown sugar

• 1/4 cup chopped pecans or walnuts

• 2 Tbsp oatmeal

• 1 Tbsp butter, melted

DIRECTIONS:

1. Preheat oven to 375 degrees F and spray an 8 inch square baking dish with non-stick cooking spray.

2. In a large bowl mix together oats, baking powder, spices, and salt.

3. Add milk, sweet potato, maple syrup, butter, and vanilla. Stir to combine.

4. Pour oatmeal mixture into the prepared baking dish and spread evenly.

5. Mix together all topping ingredients in a small bowl and sprinkle over the oatmeal mixture.

6. Bake for 30-35 minutes. The top should be golden, and the center should be set. Let cool for at least 10 minutes before serving. Top with more maple syrup if desired!