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Slice of sweet potato baked oats on white plate with drizzle of peanut butter

Sweet Potato Brownie Baked Oats

Nourishing Glow Diaries
Fudgy, chocolatey, and naturally sweetened — this Sweet Potato Brownie Baked Oats tastes like a brownie for breakfast but is made with wholesome oats, sweet potato, and peanut butter. Oil-free, refined sugar free, Vegan & gluten-free!
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Prep Time 15 minutes
Cook Time 30 minutes
Roasting Time 45 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Healthy Snack
Cuisine American
Servings 4 Servings

Ingredients
  

  • 1 cup packed (200g) mashed roasted sweet potato, very smooth or canned unsweetened puree
  • 3/4 cup plus 1 tbsp (90g) oat flour
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3/4 cup (180g) oat milk
  • 3 tbsp (60g) pure maple syrup
  • 2 tbsp (30g) creamy peanut butter or almond butter
  • 1 tsp vanilla extract
  • 1 tbsp (7g) ground flaxseed + 2.5 tbsp (37g) warm water
  • 1/3 cup (40g+20g) dark chocolate chips, divided
  • Optional extra peanut butter and yoghurt for serving

Instructions
 

  • Roast sweet potato: Poke 1 medium sweet potato all over with a fork. Roast at 400°F / 200°C for 45 minutes until very soft and skin is wrinkly. Cool slightly, then scoop and mash until very smooth to get 1 cup packed (200g). Skip this if using leftover mash or canned - it keeps 3 days in fridge.
  • Make flax egg: In a small bowl mix ground flaxseed with warm water. Stir and let sit 5 minutes until thick and gel-like.
  • Mix dry ingredients: In a large bowl whisk together oat flour, cocoa powder, baking powder, baking soda, and salt.
  • Mix wet ingredients: In a separate bowl whisk together mashed sweet potato with peanut butter until smooth and creamy then add rest of the ingredients- oat milk, flax egg, maple syrup, vanilla extract. Whisk until no lumps remain.
  • Make batter: Add dry mix into wet and mix until just combined - don't overmix. Fold in 40g of the chocolate chips (keep 20g for topping). Batter will be thick and fudgy like brownie batter.
  • Bake: Lightly grease a baking dish. Spread batter evenly, sprinkle remaining 20g chocolate chips on top. Bake at 350°F / 175°C for 28-30 minutes until top is set with a slight crackle and toothpick comes out with moist crumbs.
  • Cool and serve: Let cool 10 minutes before slicing - it firms up as it cools. Drizzle with extra peanut butter and top it with yoghurt for extra protein.

Notes

• Don't overbake - it firms up as it cools. Toothpick should have moist crumbs.
• For silky texture, push roasted sweet potato through a fine sieve. If sweet potato is not sweet, add 10g extra maple syrup.
• Use canned unsweetened sweet potato puree or roast sweet potato one day before to save time. You can store it in refrigerator for 4 days.
• For single serve: Divide into 2-3 ramekins, bake 18-22 min.
 
Keyword healthy brownie baked oats, sweet potato brownie baked oats, vegan baked oats