Purple sweet potatoes are one of my favorite parts of fall. This Vegan Spiced Sweet Purple Potato Baked Oatmeal makes the most of them. It’s a perfect Halloween kids activity too! Make individual baking dishes of the oats, set up a decorating station and let everyone make their own monster face.
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I love purple sweet potatoes. First off, they’re sweet potatoes and I’m not sure anyone needs a reason beyond that. However, they turn things purple on top of tasting amazing and being good for you.
These beauties are great as a side dish just mashed with unsweetened nondairy milk. For this recipe I’m mixing the puree in with my favorite baked oatmeal ingredients.
Since we’re just a few days away from Halloween I’ve shown you a few ways to spook these up too!
- 2 cups rolled oats
- ½ cup raw sugar, vegan sugar, coconut sugar (or other dry sweetener, to taste)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon baking powder
- ½ teaspoon salt
- large pinch ground cloves
- 1½ cups purple sweet potato puree
- 1½ cups nondairy milk
- 2 tablespoons ground flax seed
- Preheat you oven to 350 degrees. Oil 4 to 5 (1-cup) individual casserole baking dishes or line with parchment paper to make this oil-free.
- Mix the dry ingredients in a large mixing bowl. Next, add the wet ingredients to a small mixing bowl and combine well. Finally, add the wet ingredients to the dry and mix well.
- Pour the mixture into the individual casserole baking dishes. Bake uncovered for 25 to 35 minutes.
- You can decorate these before you bake them. I use marshmallows, chocolate chips, coconut, almonds, pecans, sunflower seeds, pumpkin seeds and more!
Vegan Spiced Purple Potato Baked Oatmeal
Ingredients
dry
- 2 cups rolled oats
- 1/2 cup raw sugar, vegan sugar, coconut sugar (or other dry sweetener, to taste)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- large pinch ground cloves
wet
- 1 1/2 cups purple sweet potato puree
- 1 1/2 cups nondairy milk
- 2 tablespoons ground flax seed
Instructions
- Preheat you oven to 350 degrees. Oil 4 to 5 (1-cup) individual casserole baking dishes or line with parchment paper to make this oil-free.
- Mix the dry ingredients in a large mixing bowl. Next, add the wet ingredients to a small mixing bowl and combine well. Finally, add the wet ingredients to the dry and mix well.
- Pour the mixture into the individual casserole baking dishes. Bake uncovered for 25 to 35 minutes.
- You can decorate these before you bake them. I use marshmallows, chocolate chips, coconut, almonds, pecans, sunflower seeds, pumpkin seeds and more!
Susan says
Is that non-dairy milk? Seems like it must be, just checking. Thanks!
Kathy Hester says
You are right! I’ve updated it now, thank you for letting me know.
KAREN says
Do you have any vegetarian casserole recipes with macaroni (or other pastas) or rice that can be pre-frozen in freezer bags and cooked in a crockpot at a later day?
Kathy Hester says
No, I don’t have anything quite like that on the blog.