Tired of your usual morning oatmeal routine? We’ve got an exciting recipe for you! This sweet potato oatmeal with pecan crumble, inspired by Budget Bytes, transforms the typically drab breakfast dish into an irresistibly scrumptious comfort food that will make you look forward to starting the day.
You know oatmeal is good for you — that’s half of why you eat it. But, let’s face it, on its own, it is not the most thrilling breakfast food to put on the table. However, when you add mashed sweet potato, warm spices, half-and-half, and a pecan crumble topping, then bake it in the oven, your oatmeal becomes a gourmet, if not dessert-like, morning treat.
ALSO TRY: Almond Joy overnight oats
Sweet potatoes are in abundant supply all year round, but they are especially popular during the holiday season when the weather is frightful and comfort food is in high demand. These gorgeous orange tubers are loaded with naturally sweet flavor, which makes them a family favorite, but they are also a delicious and nutritious staple that delivers a bevy of health-boosting nutrients. Sweet potatoes contain a good amount of antioxidants, vitamins A and C, manganese, potassium, and fiber. Though they are often associated with gut-busting holiday meals, sweet potatoes can be front and center as a diet-friendly food.
This indulgent sweet potato oatmeal recipe strikes a tasty balance between decadent and diet-friendly. The oats, eggs, sweet potatoes, and pecans are tops for nutrition while the butter, brown sugar, and half-and-half make this a mouthwatering, rich breakfast dish. Eggs in oatmeal, you ask? Yes! Though these two ingredients are rarely seen on the breakfast table together, the eggs help bind the ingredients as the oatmeal bakes in the oven and their neutral flavor allows them to sneak in more protein without changing the oatmeal’s taste.
This sweet potato oatmeal with pecan crumble is the perfect dish to use up leftover holiday sweet potatoes, especially when you need an impressive breakfast to serve family and friends that are spending the night.
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Make the pecan crumble topping
A crumble topping makes this oatmeal taste even more amazing. In a medium-sized bowl, combine the flour, brown sugar, butter, chopped pecans, and cinnamon. Use a fork to mix the crumble topping together. Cover and refrigerate until you’re ready to top your sweet potato oatmeal.
Spice up the mashed sweet potato
Though sweet potatoes are naturally sweet and a treat to eat, adding warm spices, brown sugar, and vanilla gives them a dessert-like deliciousness. Place mashed sweet potato into a large bowl and add the eggs, brown sugar, vanilla, nutmeg, cinnamon, salt, and baking powder. Stir the ingredients together until they are combined and smooth.
Enrich the sweet potato mixture with half-and-half
The generous addition of half-and-half softens and plumps the rolled oats and lends a delectable richness to the oatmeal. Pour 1 cup of half-and-half into the sweet potato mixture and give it a good stir. Add the remaining 1 cup of half-and-half and stir until fully incorporated. The mixture will be soupy. Stir the rolled oats into the sweet potato mixture.
Prepare the oatmeal for the oven
Pour the sweet potato oatmeal mixture into prepared baking dish. Evenly sprinkle the pecan crumble topping over the oatmeal.
Bake the oatmeal
Baking the oatmeal allows the moisture from the wet ingredients to fully cook the oats and meld all the flavors into a mouthwatering morning meal. Bake at 375°F for 45 minutes or until the pecan crumble is lightly browned.
Serve hot
Take the oatmeal out of the oven and bring it to the table. Steamy hot oatmeal with a crunchy nutty topping can’t be beat.
If this doesn’t scream breakfast comfort food, we don’t know what does!
Sweet potatoes and oats make for a delectable duo!
Absolutely delicious
Dish some up for your next weekend breakfast or brunch!
Sweet potato oatmeal with pecan crumble
Yield 6-8 servings
Recipe inspired by Budget Bytes
Ingredients
For pecan crumble:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 1/4 cup chopped pecans
- 1/2 teaspoon ground cinnamon
For oatmeal:
- 2 cups mashed sweet potato
- 2 large eggs, whisked
- 1/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 2 cups half-and-half
- 3 cups old-fashioned rolled oats
Instructions
- Preheat oven to 375°F.
- In a medium-sized bowl, combine flour, brown sugar, butter, chopped pecans, and cinnamon.
- Mix the ingredients together until it resembles a crumbly mixture. Refrigerate the topping until ready to use.
- To a large bowl, add the mashed sweet potatoes.
- Mix in the eggs, brown sugar, vanilla, nutmeg, cinnamon, salt, and baking powder. Stir until everything is well-combined and smooth.
- Pour 1 cup half-and-half into the bowl with the sweet potato mixture, stirring to combine. Continuing adding the remaining 1 cup of half-and-half and stir well. Stir in the rolled oats.
- Coat the inside of a 2- to 3-quart baking dish with cooking spray.
- Pour the oatmeal mixture into the dish.
- Sprinkle the prepared pecan crumble topping over the oatmeal mixture.
- Bake the oatmeal for 45 minutes, or until the pecan crumble topping and edges are slightly browned.
- Serve immediately.
Courses Breakfast
