Sweet Potato Pie Baked Porridge for Two

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Sweet Potato Pie Baked Porridge for Two


Description

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.


Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.

Notes

  • 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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