2tablespoonsmelted coconut oil or butterplus more for greasing baking dish
Preheat the oven to 350 ℉. Grease a 2 quart or 8-inch square pan with butter or coconut oil.
In a large mixing bowl, combine milk, maple syrup, vanilla, egg, cinnamon, nutmeg, sweet potato puree, baking powder, flax, melted butter (or coconut oil), and salt together until well combined. Add in oats and stir just until incorporated and oats are coated.
Bake for 25-30 minutes, until oats are tender and moisture has been absorbed.
Serve warm with additional maple syrup and chopped walnuts if desired.
Leftover baked oatmeal can be stored covered in the fridge for 3-4 days. Reheat in the microwave before serving. To freeze, I would recommend slicing the oatmeal, wrapping it in parchment paper, and then freezing it in a large freezer bag. You can unwrap each slice and place it in a heat-safe bowl. Reheat it in 30-second intervals, stirring between each interval until warmed through. Add milk to thin if desired.Milk: Use any milk you like for this sweet potato oatmeal. I have used regular milk, coconut milk, and almond milk with great success.Oats: I used old-fashioned oats for these recipes, but quick-cooking oats work as well. Do NOT use steel-cut oats. Be sure to use certified gluten-free oats for a gluten-free baked oatmeal recipe.Sweetener: You can use brown sugar in place of maple syrup. If you like your oatmeal very sweet use ½ cup maple syrup/brown sugar. If you want a naturally sweetened oatmeal, use 1 mashed banana in place of the maple syrup. You may need to add in 2 tablespoons of milk to account for the less liquid. Pumpkin Oatmeal: If you don't have Sweet Potato Puree on hand, use canned or homemade pumpkin puree and add ¼ teaspoon of ground ginger for a pumpkin pie version of baked oatmeal. To Prep Baked Oatmeal in advance: Assemble up to baking and cover and refrigerate for up to 24 hours. Remove from fridge and preheat oven to 350 degrees F. Bake for 40-45 minutes, or until set.