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
Ingredients
- 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
To Top
- 1/2 cup blueberries (or other berries) - fresh or frozen
Instructions
- 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).
Notes
Loved it. Thank you.
This baked oatmeal is the perfect way to start your day on a healthier note, it is simply scrumptious!
This looks delicious! Is there something I can substitute for the nuts and flaxseed?
Hi Amanda, thank you for your message! You could try using chia seeds or ground up chia seeds instead of the flaxseed, and instead of nuts you can use some seeds, dried fruit or extra coconut flakes. Or hey, even some chocolate chips! It’s basically just a mix-in to give it more flavour and texture.
Great recipe! I used just egg whites and used pumpkin puree instead of banana.
Yum to adding the pumpkin puree, that’s a great idea! I’m going to try that 🙂
Flax seed meal also can be used as an egg substitute if water is added to it stirred and allowed to sit to thicken some. The amounts are listed on the packaging for the flax seed meal substitute. ~ Margie.
Thanks for the tips Margie 🙂
Can you provide nutritional information on this recipe?
Hi Sabrina, I don’t calculate the nutritional information for my recipes, but you can use a website like happyforks.com or another recipe nutrition calculator (just search online for one you like) to obtain an estimate pretty easily 🙂
Would this freeze well? Looking for healthy on the go stuff we can just warm up quickly. Thanks!
Hi Jamie! I’ve never actually tried to freeze this one myself, so I can’t guarantee how this would turn out. I think it will turn out okay, but not sure if it will completely retain quality. It’s quite a moist dish, so it might just be a little more soggy if it’s reheated from frozen. It will keep in the fridge for up to 5 days if you just want to make it on the weekend 🙂
How many oats? Did I miss that part?
Hi Adrien, this is a paleo i.e. a grain free recipe, so there are no actual oats in here! The “oats” are grated sweet potato and coconut flakes 🙂
I am allergic to banana. Any thoughts on what I could substitute that would not make this overly sweet. I am afraid additional sweet potato would be too much.
Hi Lorree, are you able to tolerate apples or pears? You could substitute in a half cup of apple puree or pear puree. That shouldn’t add too much sweetness, and if you find it too sweet you can also reduce the amount of maple syrup you use. 🙂
I currently cannot eat eggs, do you have a suggestion for an egg substitute with this recipe?
Hi Bethany, I would try making it with either (i) 3 tbsp of chia seeds plus and extra 1/4 cup of almond milk, or (ii) an extra banana mashed in to it. I haven’t tried either of those methods for this exact dish, but they’re common egg substitutes and should bake well! Let me know how you go 🙂
Looks like a great recipe! I quite enjoyed the comments section and seeing the evolution of your edits into making of such a flexible breakfast dish.
I’ll definitely give it a try.
Thanks so much for your kind words Beck! Yes, I’ve had quite a few people try this recipe in different ways or want to know how to make it work with different ingredients – it seems to have become quite flexible 🙂 And I’m glad! I love that people have been able to make this work for them. I hope you enjoy it too!
I expected this to be good, but it was great! Only difference was I cooked the sweet potato in the microwave first to peel it easily, and then mashed it so there were no big chunks. I topped it with peanut butter and Greek yogurt. Thanks for this recipe, I’ll be making a big batch at the beginning of each week for quick breakfasts!
Hi Sabrina! thank you SO much for taking the time to leave this detailed comment and letting me know how you made it. I will have to try the mashed sweet potato version too. And, of course I’m so glad to hear you liked this recipe! Always makes me smile. 🙂
I do not have the Coconut flakes can I just use oatmeal ?
Hi Stacy! Sure, if you’d like to use oats in this, you can substitute them in 🙂
Wondering if you could use only egg whites, I’m on a low iodine diet and can not eat egg yokes.
Hi Pattie! For sure you can definitely just use egg whites in this recipe. The eggs help to thicken and bind it all together, but the whites will perform this function just as well as a whole egg. 🙂
A bit bland & could use a bit more sweetness. Also would have been helpful to know what pan size you used; mine came out partially raw in the middle even after baking it for 30 extra minutes… I must have had the wrong pan size.
Hi Hugh! Thanks for the feedback. I don’t have a particularly sweet tooth and tend to find a bit of sweet potato + banana takes the edge off for me, but I appreciate we each have unique tastebuds so perhaps I will amend the recipe to suggest the sweetener amount can be increased, or sweetener can be added on top. Regarding the pan size, I used a square dish approximately 22cm. As I’ve been blogging I’ve learned to give much more detail, this is an earlier recipe of mine and looks like I need to go back and pop some more details into this one 🙂