Almond Sweet Potato Oat Bake (with Whipped Matcha Topping)

Oat bakes are one of my favorite things to make for breakfast or brunch! I had extra whipped matcha from the whipped matcha latte I made yesterday, and thought it could be tasty as a topping on a baked good. I have been seeing delicious oat bakes on my friend Allie’s Instagram (check out her page for great vegan recipes) for a while, and thought that an oat bake would be so good topped with whipped matcha! I love the pairing of matcha and raspberry, so I decided to make an almond oat bake with raspberries. My idea worked out great, and both my brother (who isn’t a huge fan of healthy desserts) and I thought the combination was incredible! If you don't have whipped matcha, this tastes delicious on its own or with almond butter and more raspberries!


Usually, mashed bananas are used for vegan baked oats, but all my bananas were very green, so Allie suggested using a mashed cooked sweet potato instead. This substitution worked quite well, and I also added some shredded zucchini - so there are TWO vegetables in this dish, but you absolutely don’t taste either! You can substitute a mashed banana for the mashed sweet potato if you wish however, and the zucchini is optional.



The whipped matcha deflated overnight, however, it just took a few minutes to whip it back to its original fluffiness! It started to deflate a bit after about 20 minutes, so just be sure to enjoy it fast! But I was excited to figure out that I could keep the extra whipped matcha and reuse it.


Modifications: This recipe is vegan, and you can omit the almond extract and almonds if nut-free, and can use gluten-free oats if you have a gluten allergy.

Ingredients

(makes 4-6 servings)

1 cup oats

½ cup cooked mashed sweet potato

¼ cup shredded zucchini with excess water pressed out (optional)

¾ cup milk of choice

2-3 tbsp honey or maple syrup

2 tsp vanilla extract

1 tsp almond extract

½ tsp cinnamon

1 tsp baking powder

Add-ins: handful of almonds (full, sliced, or slivers would all work), raspberries (frozen or fresh)

Steps

1. Preheat oven to 350 F and lightly oil a baking dish.


2. Mash the sweet potato in a medium-sized mixing bowl, then add in the rest of the

ingredients.


3. Mix all ingredients together until evenly combined - the batter will be fairly thick. You can mix in almonds and raspberries if desired.


4. Spread the mixture in the baking dish, adding almonds and berries to decorate the top.


Before baking - I added a ring of frozen raspberries and almonds around the edge!

5. Bake for 30-35 minutes, until the top is golden brown and thoroughly cooked.


6. Let cool, and enjoy as is or with almond butter and whipped matcha!



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