Okay, well. Calling this Sweet Potato Pie Baked Oatmeal “pie” is admittedly a bit of a stretch. It’s more of a baked oatmeal with the flavors of sweet potato pie, topped with a deal-sealing streusel, cooked up in a pie dish.

I love this baked oatmeal during these cold and cozy months. The oatmeal itself is lightly sweetened and spiced with cinnamon, nutmeg, and ginger. And then that streusel topping? Yesss. It adds just enough sweetness and crunch to elevate this oatmeal to something special.

We find this sweet potato baked oatmeal to be a super versatile recipe. It’s easy enough to cook up for any ol’ weekday breakfast, but special enough for the holidays (especially if you were to add a dollop of whipped cream and a sprinkle of cinnamon to the situation).

Add a Crock Pot Vanilla Latte and your holiday morning’s complete! Or any morning, really.

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Pumpkin Baked Oatmeal 
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping

Holiday breakfast material, right here! Cinnamon, nutmeg, and sweet potato meet baked oatmeal in this easy breakfast recipe. The crunchy pecan streusel totally seals the deal.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Author Kare

Ingredients

• 1 cup mashed cooked sweet potato 1 medium sweet potato
• 1 cup unsweetened almond milk or other milk of your choice
• 1 large egg
• 1/4 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 1 1/2 cups rolled oats
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine-grain sea salt

Crunchy pecan streusel:

• 1/2 cup chopped raw pecans
• 2 tablespoons dark brown sugar
• 2 tablespoons white whole wheat flour or all-purpose flour or substitute your favorite gluten-free blend
• 1 tablespoon coconut oil Earth Balance butter, or butter, cut into small pieces

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease a standard-sized pie pan or coat with non-stick spray.
• Add sweet potato to a large bowl. Mash until as smooth as possible. Add milk, egg, maple syrup, and vanilla. Stir with a whisk until well-combined. Add the oats, cinnamon, nutmeg, ginger, and salt. Stir with a wooden spoon until combined. Pour into pie plate and smooth slightly with the spoon.
• Make the streusel topping. Add the pecans, brown sugar, and flour to a small bowl. Add the coconut oil or butter. Use your fingers to distribute the oil or butter throughout the mix until the butter pieces are approximately sunflower-seed-sized. Distribute topping over the top of the oatmeal mix.
• Bake until the nuts are toasted and the oatmeal is no longer jiggly, about 35 minutes.
• Serve with an extra drizzle of maple syrup if desired. You can also add a dollop of coconut whipping cream or whipping cream and/or a sprinkle of cinnamon if you wish.

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So the pooches are officially fans of this Sheet Pan Tofu & Veggie Dinner recipe. At least, the preparation part.

I’m a huge fan of that part too. It’s so easy! Throw the oven on preheat, start pressing the tofu, and get to chopping veggies. Just a few minutes later, you’re ready to put that sheet pan full of goodness into the oven.

About 30 minutes after that, dinner is served!

This is a super simple, straightforward recipe. Just veggies, tofu, olive oil, salt, and pepper. You could add a few more spices if you like, or even marinate your tofu if you’re so inclined. I’ve tried it both ways, but I didn’t like those any better than the straight-up simplified version, so I figured, may as well keep it simple.

If you really want to dress it up after it’s done, a squeeze of lemon is nice, as is a little drizzle of vinaigrette or a creamy dressing or sauce for dipping. Get creative and make it your own! However you like it best, I guarantee you’ll be sold on this method of making dinner. One bowl for tossing, one sheet pan for cooking, one fork for eating. I mean, you probably want a dinner plate too, unless you want to eat right off the pan. Hey, I won’t judge.

As soon as I spotted this sheet pan dinner on Lexi’s Clean Kitchen, I knew I had to recreate it with tofu. Baked tofu is so great, after all, and goodness knows oven-roasted veggies are the bomb. So I have been making the tofu version – a lot – until this simple favorite emerged. I hope you love this easy, healthy dinner as much as we do!

More Sheet Pan Recipes

• Crispy Sheet Pan Gnocchi with Veggies & Sausage
• Sheet Pan Vegetarian Breakfast Hash
• American Flag Sheet Cake

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Sheet Pan Tofu & Veggie Dinner

This super-simple vegan dinner recipe bakes up on a single sheet pan. Roasted veggies, protein-rich tofu, and – maybe best of all – most of the recipe time is completely hands-off.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author Kare

Ingredients

• 1 14-ounce package extra-firm tofu
• 2 medium carrots peeled and cut into 3/4-inch chunks
• 1 small head cauliflower cut into florets
• 1 medium sweet potato peeled, cut into 1/2-inch dice
• 1 small red onion quartered and cut into wedges
• 1 small bunch asparagus about 1/2 pound, trimmed and cut into 1-inch chunks
• 2-3 tablespoons + 2 teaspoons olive oil divided
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
• Press your tofu. Line the bottom of a dinner plate with several paper towels and place the hunk of tofu on it. Top with a few more paper towels and set three or four more dinner plates on top. Take care to make sure the plates don’t fall over as the moisture is pressed out of the tofu!
• While the tofu sits, cut your veggies, setting aside the asparagus. Place all veggies (except the asparagus!) into a large bowl. You’ll add the asparagus to the pan halfway through cooking time, otherwise, it can overcook.
• Cut the tofu into squares or rectangles. I like approx. 2-inch by 1/2-inch pieces. Add the tofu to the bowl with the veggies.
• Drizzle with 2 tablespoons olive oil and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss gently until all of the veggies and tofu have a thin coat of olive oil. If it seems like it needs more oil, add the additional tablespoon.
• Spread the veggies and tofu in the sheet pan in a single layer. Make sure they’re not too crowded. If one pan doesn’t provide enough room, you may need to divide the mixture between two sheet pans.
• Bake for 15 minutes. Remove from the oven and gently flip over the veggies and tofu. Place the asparagus in the bowl and drizzle with 1-2 more teaspoons olive oil. Add a pinch of kosher salt and toss until coated. Pour the asparagus onto the pan with the tofu and veggies, tucking it into the empty areas so you maintain a single layer as well as you can.
• Bake until the veggies are tender and browned in spots and the tofu is a light golden brown, about 15 more minutes.
• Remove from oven. Taste and add additional salt and pepper if desired. Serve.
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The post Sheet Pan Tofu & Veggies appeared first on Kitchen Treaty.

But you know what? I think that’s okay. This recipe for Roasted Winter Vegetables in Thai Red Curry (with optional chicken for the meat-eaters!) isn’t super-duper authentic Thai, either, and I like both the photos and the recipe just fine. Okay, truthfully, I was pretty happy with the photos … and I love the recipe. So hopefully nobody else takes offense.

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