SWEET POTATO PIE BAKED OATMEAL WITH CRUNCHY PECAN STREUSEL TOPPING

Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping image

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 14

1 cup mashed cooked sweet potato (1 medium sweet potato)
1 cup unsweetened almond milk or other milk of your choice
1 large egg
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1 1/2 cups rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon fine-grain sea salt
1/2 cup chopped raw pecans
2 tablespoons dark brown sugar
2 tablespoons white whole wheat flour or all-purpose flour (or substitute your favorite gluten-free blend)
1 tablespoon coconut oil (Earth Balance butter, or butter, cut into small pieces)

Steps:

Preheat oven to 375 degrees Fahrenheit. Grease a standard-sized pie pan or coat with non-stick spray.
Add sweet potato to a large bowl. Mash until as smooth as possible. Add milk, egg, maple syrup, and vanilla. Stir with a whisk until well-combined. Add the oats, cinnamon, nutmeg, ginger, and salt. Stir with a wooden spoon until combined. Pour into pie plate and smooth slightly with the spoon.
Make the streusel topping. Add the pecans, brown sugar, and flour to a small bowl. Add the coconut oil or butter. Use your fingers to distribute the oil or butter throughout the mix until the butter pieces are approximately sunflower-seed-sized. Distribute topping over the top of the oatmeal mix.
Bake until the nuts are toasted and the oatmeal is no longer jiggly, about 35 minutes.
Serve with an extra drizzle of maple syrup if desired. You can also add a dollop of coconut whipping cream or whipping cream and/or a sprinkle of cinnamon if you wish.