Do you ever work up grand plans in your mind for holiday mornings?
You know what I mean. The lazy morning of kids opening gifts or maybe everyone just gathered around the fireplace relaxing in their matching family pj’s laughing and having fun.
Ha. That is so not what actually happens.
It’s always more of just move. move. move. If it’s Thanksgiving, it is a rush to get in the kitchen to start cooking. If it is Christmas, it is the rush to start playing with the new toys and get them all open/set up/put together (if you have kids) or it is rushing off to a family member house for more socializing (applicable to most of us).
I guess that is why these days we feel a little worn down. All the rushing! (ahem, I speak to myself here!) BUT…
This porridge makes me want to slow down for that idyllic morning.
What is Baked Porridge (Oatmeal)?
Have you tried baked porridge (or baked oatmeal, as we call in the northern US)? It is like a warm hug (oops, that is what Olaf likes!). It is like a warm sweater. The aroma of fragrant spices – cinnamon, nutmeg, cardamom and ginger give this both a great smell and that sweet potato pie taste! It ‘puffs’ up in the oven from the addition of baking powder and the texture is something between a muffin and oatmeal. Run to the kitchen now to make this, if you like oatmeal, if you like muffins, heck if you like breakfast, you will love it.
This recipe from Marisa, author, of Naturally Sweet Vegan Treats, is so comforting, if you feel like having that lazy morning, it can be made ahead and then just reheated. Still tastes yummy! I actually made it and then ate a bite here and there all week long. I added a dollop of plant based vanilla yogurt and some coconut chips – it was a scrumptious snack.
When I made it, I also used plain pumpkin purée instead of sweet potato purée – pumpkin purée is more abundant in the US and is very similiar to sweet potato. PLUS I did not want to dice, steam, mash sweet potatoes. No extra work, no thank you.
THAT is the ONLY thing I changed. Pumpkin and sweet potato are very versatile! And this turned out to be a fine substitution. This recipe is also
Gluten Free and Oil Free!
My 9 year old – who unashamedly has a HUGE sweet tooth taste tested this recipe as well. He gave it a thumbs up, but also asked for more sweetener. SO if you have a big sweet tooth, use 2 Tblsp. pure maple syrup. I used only 1 Tblsp of maple syrup and thought it was delicious!
What is Naturally Sweetened Vegan Food?
I love how Marisa, author of Naturally Sweet Vegan Treats, says that she is sugar-mindful. What a perfect term we should all use! Not anti, not against. Just mindful.
By naturally sweetened, Miss Marzipan, means unprocessed, factory made sugar. So white granulated sugar, brown sugar and corn syrup are out!
Maple syrup, coconut sugar, bananas – any type of plant based ‘sugar’ is in.
I love this! It really resonates with me and has gave me the mission to once again be more mindful of what is going into my kiddos mouth!
And with recipes like the following in her new book, Naturally Sweet Vegan Treats, there is no reason that we can’t have our cake naturally sweetened and eat it too!
- Choc-Hazelnut Truffle Bites
- Strawberries and Cream Fudge
- Neapolitan Ice Cream Cake
- Blueberry Cupcakes
Do You Have a Sweet Tooth – This Cookbook is for You!
If you have a sweet tooth, but are looking for healthier alternatives, this cookbook is for you! It has 85 vegan, plant-based desserts – but also plant based breakfast treats like I am sharing here.
Enjoy the sweet things in life – by making one of the recipes in this book.
Make it for a loved one or make it with a loved one (seriously the pictures of her young children are such a fun addition to the book!); whatever you decide, remember one thing – this book isn’t about restrictions, it is about ‘alternatives’.
Let’s make some Sweet Potato Pie Baked Porridge! If you make this, we would love to know, tag @badtothebowl so we can share it and celebrate eating breakfast with you.
Sweet Potato Pie Baked Porridge for Two + Naturally Sweet Vegan Treats Book Review
Deliciously spiced and comforting breakfast dish!
- 2 tsp (10 ml) melted coconut oil for greasing, optional
- 1 cup (95 g) gluten-free rolled oats
- 1 tsp baking powder
- 1½ tsp (4 g) ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- Pinch of salt
- ½ cup (110 g) sweet potato purée
- 1 cup (250 ml) coconut or nut milk
- 1–2 tbsp (15-30 ml) maple syrup, optional, or 1–2 tbsp (15–30 ml) coconut milk
- 1 tsp vanilla extract
- ¼ cup (30 g) chopped walnuts or pecans
- Preheat the oven to 350°F (180°C) and lightly grease a small baking dish (or two large ramekins) with a little melted coconut oil.
- In a medium-size bowl, mix the oats, baking powder, cinnamon, nutmeg, cardamom, ginger and salt. Add the purée, milk, syrup and vanilla and mix to combine well.
- Spoon the porridge mixture into a dish (or ramekins) and top with chopped walnuts or pecans. Bake for 20 to 25 minutes, depending on the desired consistency (a longer baking time will produce a firmer set).
- Let stand for a few minutes to cool slightly, then serve with a little almond milk and/or coconut cream and finish with a sprinkle of extra cinnamon, if you like.
pepitas, if you like) and use coconut milk.
To make it oil-free, use nonstick bakeware.
To make it sweetener-free, omit the maple syrup.