Sweetpotato Blueberry Baked Oatmeal
Developed by Sarah Schlichter, MPH, RDN for the North Carolina SweetPotato Commission
Servings: 6
Calories: 244kcal
Ingredients
- 2 cups uncooked rolled or old fashioned oats
- 2 tsp of cinnamon
- 1/4 tsp salt
- 1 ½ tsp baking powder
- 1 1/2 cups milk I used 1%
- 2 large eggs
- 1 cup mashed sweetpotato
- 1 1/2 Tbsp butter melted
- 1/3 cup maple syrup plus more for drizzling
- 1 tsp vanilla extract
- 2/3 cup blueberries can use frozen
Instructions
- Preheat oven to 350 degrees.
- Coat the inside of a 2 quart baking dish with butter, oil or non-stick spray.
- Mix dry ingredients (oats, cinnamon, salt, baking powder).
- Beat in milk, eggs, sweetpotato, butter, maple syrup, and vanilla extract.
- Mix all ingredients together, saving blueberries for last to prevent staining and/or crushing, and spread inside the dish.
- Bake for 30-35 minutes, until oats are tender and moisture has been absorbed.
- Drizzle with a little maple syrup, to taste.
Notes
Nutrition Facts
Sweetpotato Blueberry Baked Oatmeal
Serving Size
1
Amount per Serving
Calories
244
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
61
mg
20
%
Sodium
270
mg
12
%
Potassium
335
mg
10
%
Carbohydrates
41
g
14
%
Fiber
4
g
17
%
Sugar
17
g
19
%
Protein
8
g
16
%
Vitamin A
3340
IU
67
%
Vitamin C
2
mg
2
%
Calcium
188
mg
19
%
Iron
2
mg
11
%
Net Carbohydrates
37
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 244kcal | Carbohydrates: 41g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 270mg | Potassium: 335mg | Fiber: 4g | Sugar: 17g | Vitamin A: 3340IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 2mg | Net Carbohydrates: 37g