This paleo baked oatmeal or “noatmeal” is a grain free twist on breakfast using sweet potato, flax, coconut and eggs. Healthy, easy and delicious!
NOTE: This recipe was originally published in November 2014 and I’ve refreshed the blog post and updated the pictures.
How awesome is a breakfast bake? Whisk ingredients together, pop into oven, and continue getting ready while your brekky cooks! I love it. And there’s something especially great about pulling a warm, cinnamon-y oatmeal bake out of the oven. It’s like you baked yourself a special cake for breakfast!
But if you prefer not to eat oats, or can’t tolerate them, you don’t have to miss out on this experience. This paleo baked “oatmeal” is your answer. Using grated sweet potato, coconut flakes and flax, you make your oatmeal base. Combine it with eggs, banana and your fave milk, et voila.
I like to have this paleo baked oatmeal hot or cold. As this recipe below serves two, I usually eat one serve right away, then pop the other half in a container for tomorrow’s brekky. When it’s cooled, it’s kind of like a nice sweet slice (perfect for when you need to change it up from your savoury paleo brekky frittata). I top it with a spoonful of yoghurt and some extra fruit. So good!
This baked oatmeal works well with various different fruit baked into it. Try apple, pear, peaches, nectarines, or plums. You could also use chocolate chips! Another delicious option to make a chocolatey paleo baked oatmeal is to whisk a few teaspoons of cacao into the egg/milk mixture before baking.
Keep this bake interesting and add it to your list of regular, go-to grain free breakfasts!
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!
- 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
- 1/2 cup blueberries (or other berries) - fresh or frozen
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).
*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.