Let it be known, I am rather obsessed with porridge. And I have a major thing for sweet potatoes and the fragrant spices found in every self-respecting Swedish pantry. So this recipe is everything I could want in a nourishing breakfast! Think along the lines of sweet potato pie in the form of a bowl of oatmeal meets a spiced muffin fresh from the oven. It might sound strange, but trust me on this one. This baked porridge is gluten-free, oil-free and even fruit-free (for those minding their fructose intake) and can be made completely unrefined sweetener-free too. The most important thing to me and my kids, however, is that these baked breakfast treats
are yummy, satisfying and warmingly comforting. There’s plenty here for little ones to get involved with prep-wise too, from the measuring of dry ingredients to the mashing of sweet potato. Actually, I am not sure what my kids like more, the process of making it or the end result. Click here to order the book.. Exclusive recipe from Marisa’s book. Reprinted with permission from Naturally Sweet Vegan Treats by Marisa Alvarsson, Page Street Publishing Co. 2018. Photo credit: Marisa Alvarsson.
- 2 tsp (10 ml) melted coconut oil for greasing, optional
- 1 cup (95 g) gluten-free rolled oats
- 1 tsp baking powder
- 1½ tsp (4 g) ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- Pinch of salt
- ½ cup (110 g) sweet potato purée
- 1 cup (250 ml) coconut or nut milk
- 1–2 tbsp (15-30 ml) maple syrup, optional, or 1–2 tbsp (15–30 ml) coconut milk
1 tsp vanilla extract
- ¼ cup (30 g) chopped walnuts or pecans
- Preheat the oven to 350°F (180°C) and lightly grease a small baking dish (or two large ramekins) with a little melted coconut oil.
- In a medium-size bowl, mix the oats, baking powder, cinnamon, nutmeg, cardamom, ginger and salt. Add the purée, milk, syrup and vanilla and mix to combine well.
- Spoon the porridge mixture into a dish (or ramekins) and top with chopped walnuts or pecans. Bake for 20 to 25 minutes, depending on the desired consistency (a longer baking time will produce a firmer set).
- Let stand for a few minutes to cool slightly, then serve with a little almond milk and/or coconut cream and finish with a sprinkle of extra cinnamon, if you like.
- To make this nut-free, omit the nuts (replace with pepitas, if you like) and use coconut milk.
- To make it oil-free, use nonstick bakeware.
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