Paleo Baked Oatmeal
This paleo baked oatmeal or "noatmeal" is a grain free twist on breakfast using sweet potato, flax, coconut and eggs. Healthy, easy and delicious!
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Servings: 2 serves
Ingredients
- 1 medium sweet potato about 150 grams
- 1 large banana preferably overripe
- 1/2 cup coconut flakes loosely packed
- 1/4 - 1/2 cup nuts and/or seeds of choice, roughly chopped
- 3 tbsp ground flaxseed
- 1 tsp ground cinnamon
- 3/4 cup almond milk or other milk of choice
- 2 eggs
- 2-3 tbsp maple syrup or other preferred sweetener
- 2 tsp vanilla extract
To Top
- 1/2 cup blueberries (or other berries) - fresh or frozen
Instructions
- Preheat oven to 180 C. You will need a baking dish for this recipe which I recommend you grease with a little coconut oil or butter so the bake will slide out easily. I typically use a 22cm square dish for this recipe.
- Peel and grate the sweet potato. Combine grated sweet potato, coconut flakes, nuts & seeds, flaxseed and cinnamon in a large bowl.
- In a separate bowl, mash the banana into a puree. Add in the eggs, maple syrup, milk, and vanilla. Mix together.
- Combine the wet mix and the dry mix, and then pour into baking dish. Scatter over the blueberries and gently press into the mixture.
- Bake for 25-30 minutes until firm and starting to brown on top.
- Serve hot or cold, with your favourite toppings (try yoghurt/coconut yoghurt, tahini, nut butter, fruit, etc).
Notes
*If you use a smaller baking dish than my 22cm square dish and the mixture is deeper, it may take a bit longer to cook – adjust the baking time accordingly. Using a wider dish makes this quite a shallow bake.
*You can swap the berry topping for another fresh fruit e.g. sliced apple, pear, nectarine. Alternatively, you can stir a few tablespoons of dried fruit through the bake rather than topping it.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!