Baked Sweet Potato Oatmeal with Protein
Ingredients
- 250g baked sweet potato, cooked and peeled
- 2 cups raw gluten-free oats
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg *
-
1 teaspoon cardamom *
-
3 scoops vegan protein powder, vanilla
I used Transparent Labs Vegan Pea & Rice Protein Powder
- 2 tablespoons hemp hearts *
-
2 tablespoons ground flaxseed
1 whole egg- mixed with 5 tablespoons water
- 4oz unsweetened applesauce
-
1 tablespoon melted vegan butter
- coconut oil or olive oil
-
1 tablespoon maple syrup
- agave, honey, or Stevia in the raw
-
2 cups vanilla almond milk
- oat milk
- I used extra creamy almond milk
-
1 tablespoon vanilla extract *
- recommended if using unflavored protein powder
- 1/2 cup raw oats
- 1/3 cup crushed pecans
-
2 tablespoons vegan butter, cold
- Cold or room temp, not melted
-
3 tablespoons coconut sugar
- brown sugar or raw cane sugar
- 1 teaspoon cinnamon
Steps
Step 1
Set oven to 400F/204C.
Step 2
To make the flax egg, mix the ground flaxseed with 5 tablespoons of water. Set aside to thicken.
Step 3
Place a sweet potato in a microwaveable safe bowl. Add a few tablespoons of water, then microwave for 8 minutes, flipping the sweet potato halfway through, until it is fully cooked and soft.
Let it cool to room temperature, then peel it and remove the ends of the sweet potato to destring it.
Step 4
Add all of the dry ingredients – minus the sweet potato – and mix with a fork.
oats
protein powder
cinnamon
nutmeg
optional cardamom
optional hemp hearts
Step 5
Then add the sweet potato and mash it up with the dry ingredients.
Step 6
Add the wet ingredients ingredients to the dry ingredients, gently folding each time until everything is incorporated.
flaxseed egg
vegan butter
vanilla extract
maple syrup
extra creamy almond milk
The batter should be thick, but not runny or overly dry.
Note: If it is overly runny, then simply add a tablespoon of protein powder until it thickens. If it is overly dry, then simply add tablespoons of almond milk or water.
Step 7
Mix together the ingredients for the topping in a separate bowl.
oats
pecans
coconut sugar
cold vegan butter
cinnamon
Step 8
Lightly spray mini jars or a baking dish with olive oil, then add the batter.
If using jars, fill it 3/4 of the way, leaving room for it to rise and for the topping.
Sprinkle the topping on top of the batter.
Step 9
Bake for 25 – 30 minutes, or until the top is golden and crispy.
Set aside and let it cool slightly before enjoying, especially if you use a baking dish. It will be much easier to portion out and cut when it is cooler.
Step 10
Enjoy with vanilla coconut yogurt or Greek yogurt to boost protein even more!
This will last in the fridge for 5 – 7 days and several months in the freezer so long as it is stored in an airtight container.