While I was mixing up the oatmeal to get it into the oven I was thinking how much my base recipe for baked oatmeal has changed in just the last year alone. When I started making it for Kirk’s breakfasts it had butter and eggs, then I took out the butter. Then the eggs. And slowly I backed the sugar down as well. This version has even less sugar as I made the swap for unsweetened almond milk finally. It has become finally a recipe I am really proud of – full of flavor and a cholesterol fighting powerhouse!
I added some links to the products I used in this recipe. Kirk got me a 4 lb box of Dried Cherries and surprised me with them. Yum…..I weighed them out into 1 lb bags and froze some of the box, to keep them fresh. They were some of the best cherries I have had though – chewy and sweet/tart!
Sweet Potato Baked Oatmeal
- 3 cups old-fashioned oats
- ½ cup brown sugar, packed
- ¾ cup dried cherries (Dried Cherries)
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 cup unsweetened almond milk (or milk of choice)
- 3 Tbsp ground flax-seed meal
- 9 Tbsp cool water
- ½ cup sweet potato purée (Organic Sweet Potato Puree)
- 2 tsp pure vanilla extract
Heat the oven to 350°, spray a 9×13″ glass baking dish with cooking spray.
In a large mixing bowl combine the oats through cherries.
In a medium mixing bowl whisk the milk through vanilla together, pour over the dry and stir till mixed.
Scrape into the prepared baking dish and bake for 40 minutes.
Eat warm or let cool and chill in the refrigerator.
Reheat in the microwave uncovered for 1 to 2 minutes on high (it stores well for a couple of days for easy breakfasts).