Gluten Free Sweet Potato Oatmeal Casserole

This is a fun twist on classic breakfast oatmeal. This brilliant recipe allows you to make a superior gluten free breakfast quite simply. I consider this to be ‘the oatmeal of all oatmeals’. Don’t be tempted to skip the sweet potato, it really makes a difference. The crunchy pecan topping ties everything together. The sweet potato oatmeal casserole is excellent on its own or with fresh berries. Serve warm or cold both are delicious and super healthy!


1 small sweet potato (should make 1 ½ cups cooked mashed)
2 cups milk of choice
½ cup certified gluten free oats
½ cup sulfite free raisins
2 Tbsp. chia seeds
2 Tbsp. agave nectar or pure maple syrup
1 Tbsp. fresh lemon juice
1 tsp. GF ground cinnamon
1 tsp. grated lemon zest
¼ tsp. GF ground nutmeg
¼ tsp. sea salt
½ cup roughly chopped pecans
3 Tbsp. all purpose gluten free flour blend
2 Tbsp. butter or coconut oil, melted
2 Tbsp. turbinado raw sugar


Preheat oven to 400 F
Place sweet potato in the oven and bake for 35 minutes or until tender. Once cooked cut in half and scoop out the flesh. Set aside
Add milk, oats, raisins, chia seeds, agave, lemon juice, cinnamon, lemon zest, nutmeg and salt into a medium size pot. Cook over medium heat while stirring for 8 minutes. Add sweet potato and mix well
Spray a 4-cup casserole dish with non-stick cooking oil and fill with oatmeal mix Combine pecans, flour, coconut oil and raw sugar and spread over the oatmeal. Reduce the heat to 350 F and bake for 25 minutes. Set oven to broil and broil for about a minute. Watch so that the topping does not burn.
Serve warm or cold with a splash of milk or berries if you wish

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