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Baked Sweet Potato Oatmeal with Pecan Streusel

[heart_this] · · 59 Comments

Baked Sweet Potato Oatmeal with Pecan Streusel

Despite the fact that the days are slowly getting warmer, the mornings are still pretty cool and a bowl of oatmeal still hits the spot for breakfast. I had been wanting to try doing a baked oatmeal for a while and I figured that I should do it now before the morning get too warm. Sweet potatoes are still in good supply and I was thinking about the sweet potato casserole that I had made a while ago and wondering if I could make a baked oatmeal version. I prefer using steel cut oats to rolled oats when making oatmeal but I could not find a recipe for a steel cut oats baked oatmeal. In the end I decided to just modify the rolled oats recipe for the steel cut oats. Steel cut oats require more liquid and more cooking time but you can cut down on the cooking time by soaking the oats overnight which is what I decided to do. I roasted the sweet potatoes in the oven until they were nice and soft and starting to caramelize for added flavour. Maple syrup seemed like a natural addition and keeping with the sweet potato casserole theme I went with a pecan streusel topping. I had to wait to add the streusel topping until the oatmeal had cooked enough that the streusel would not just sink into the oatmeal so I added it part way through the cooking process. The baked sweet potato oatmeal turned out really good! It was nice and warm and sweet and really creamy on the inside with a slightly crisp topping. The sweet potato flavour really came through and of course it worked well with the pecan topping. It was like having dessert for breakfast. In fact, a scoop of melting vanilla ice cream would probably go really well on it.

Baked Sweet Potato Oatmeal with Pecan Streusel

Baked Sweet Potato Oatmeal with Pecan Streusel

Prep Time:10 minutes Cook Time:1 hour Total Time:1 hour 10 minutes Servings: 4
ingredients
  • 1 1/2 cup steel cut oats
  • 4 1/2 cups milk
  • 1 1/2 cup sweet potato (cooked and mashed)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup pecans (chopped)
  • 1/4 cup flour
  • 3 tablespoons butter (softened)
directions
  1. Mix the steel cut oats and the milk in an 8 inch baking dish and let sit over night.
  2. Mix in the sweet potato puree, maple syrup, vanilla extract, and salt.
  3. Bake, covered, in a preheated 350F/180C oven until most of the liquid has been absorbed, about for 30-40 minutes.
  4. Mix the brown sugar, pecans, flour and butter and pour it onto the oatmeal and bake, uncovered until golden brown on top, about 20 minutes.
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Reader Interactions

Comments

  8. Y says

    April 20, 2009 at 3:01 am

    That certainly looks like dessert! And our weathers must be crossing paths at the moment (Autumn/Spring). Just wondering though, about your preference for steel cut oats. It’s less commonly used here, I think, though I’ve seen it for sale. How is it better?

    Reply

  19. Joanne says

    April 20, 2009 at 12:25 pm

    I might go with convention and have this for a dessert instead! It looks like a loaded baked sweet potato but with oatmeal…how could you go wrong?

    Reply

  22. Jeff says

    April 20, 2009 at 2:26 pm

    I have to start stealing some of your awesome breakfast ideas. Although it would require me to wake up early and I love sleep.

    Looks awesome as always!

    Reply

  31. Anonymous says

    April 20, 2009 at 6:33 pm

    No one loves sweet potatoes more than us. No one! This is dessert, this is breakfast. This is a snack. This is all of those things in one! So. good.

    Reply

  35. Marta says

    April 20, 2009 at 8:03 pm

    Oh wow, I almost don’t want spring to come now, just so we have more cool mornings and more opportunities to try this! It looks/sounds amazing! Thanks Nick!

    Reply

  39. Kevin says

    April 20, 2009 at 10:39 pm

    Anonymous: Steel cut oats go through less processing than rolled oats and have a chewier texture. You could use one of the baked oatmeal recipes on allrecipes.com. Note: I chose to skip the the eggs this from my recipe this time. The next time I make baked oatmeal I will try it with the eggs to compare it though.

    Reply

  45. M says

    April 21, 2009 at 12:47 am

    What a fantastic idea! I’ll definitely be trying this. I found your blog, while searching for a recipe for Nikujaga that looked good, and google pulled up yours. The photo of the bowl of it you’d made was so appealing, I’ve jotted down the recipe and will be trying it later this week. I’ve bookmarked your blog and will return. Thank you for creating such an imaginative and intriguing food blog, it’s been most enjoyable to read what I have here thus far! 🙂

    Reply

  51. Anonymous says

    April 22, 2009 at 8:39 am

    I am glad there are still fans of oatmeal out there. I thought I was alone! What a creative spin on a classic.

    Reply

  56. Mark F Garso 37 says

    April 25, 2009 at 9:24 pm

    I am positive I will love this and what a great way to get the 3 year old to eat oatmeal – as he can’t get enough sweet potatoes!

    Mark Garso 37

    Reply

  57. Lauren says

    February 28, 2010 at 8:44 pm

    Hi Kevin,

    This oatmeal recipe has my name written all over it! I was wondering how many cups of milk you'd suggest I use if I sub in regular rolled oats for the steel cut oats. I would very much appreciate your insight. Thanks, and I can't wait to try this amazing baked oatmeal!

    Reply

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