This Easy Sweet Potato Baked N’oatmeal is your new favorite grain-free, paleo and AIP-friendly comforting breakfast porridge. Made in one dish with just eight ingredients. Bake it now and enjoy AIP oatmeal all week!
Have you recently started a grain-free diet, but you’re missing oatmeal hardcore? There’s just something so satisfying about a warm bowl of that creamy goodness.
Oats and other grains are restricted on paleo and AIP diets because they contain anti-nutrients that can contribute to intestinal hyperpermeability (aka “leaky gut”) and autoimmune disease. For those of us with celiac disease, oats are risky whether you’re grain-free or not, because most oats are contaminated with trace amounts of gluten, which wreaks havoc on the small intestine of someone with celiac.
But fear not! This Easy Sweet Potato Baked N’oatmeal doesn’t actually contain any oats! It’s completely grain-free, dairy-free, nut-free and suitable for many healing diets, including AIP, paleo and Whole30! And it’s so tasty, you’ll wonder why you ever missed oatmeal in the first place.
What equipment do I need for this AIP Baked N’oatmeal?
In keeping with my typical theme of less equipment = fewer things to wash, this recipe requires minimal equipment. I’m pretty lazy. What can I say? Here’s all you’ll need:
- Food processor or box grater.
- Measuring spoons.
- Liquid measuring cup.
- 10×14 baking dish.
What ingredients do I need?
- Sweet potatoes
- Apple
- Coconut milk
- Spices (cinnamon, mace, sea salt, ginger)
- Collagen peptides
this recipe!
How to make this Easy Sweet Potato Baked N’oatmeal
This AIP baked n’oatmeal recipe is super easy! You just need eight ingredients, one baking dish and a hearty appetite!
Start by ricing your sweet potatoes and apple in your food processor (you may need to work in batches). If you don’t have a food processor, you can just use a box grater. Then, arrange all the ingredients (riced sweet potatoes, apple, coconut milk, spices and collagen peptides) in a 10×14 baking dish and stir to combine. Pop in an oven preheated to 350°F and bake for 45-60 minutes until cooked through and most of the coconut milk has absorbed (it will still be creamy, though). Top with your favorite oatmeal toppings and enjoy!
Some of my favorite toppings include shredded coconut, a splash of coconut milk or cream, chopped nuts (omit for AIP), sliced tigernuts (which are not actual nuts, so they are AIP friendly!), fresh berries and/or nut butter (omit for AIP).
Store in an airtight container in the fridge for up to a week, or in the freezer for up to a few months. I like to make a big batch of this baked n’oatmeal and eat it for breakfast all week. Or, I freeze it in individual portion-sized containers and thaw a couple at a time for breakfast variety. Best when stored without toppings. Add the toppings after you’ve reheated, right before eating.
To reheat, you can warm it on the stove-top, in the oven (or toaster oven) or in the good old fashioned microwave!
Looking for other delicious grain-free AIP breakfast recipes? Try this PB&J Cauliflower N’oatmeal or this Make-Ahead AIP Breakfast Bowl!
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Easy Sweet Potato Baked N’oatmeal (AIP)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: Northern European Inspired
- Diet: Gluten Free
Description
This Easy Sweet Potato Baked N’oatmeal is your new favorite grain-free, paleo and AIP-friendly comforting breakfast porridge. Made in one dish with just eight ingredients. Bake it now and enjoy AIP oatmeal all week!
Ingredients
2 lg sweet potatoes
1 apple (any variety will do)
2 cups coconut milk, full fat
1 tsp ground cinnamon
1/4 tsp ground mace
1/4 tsp sea salt
1/2 tsp ground ginger
2 scoops grass-fed collagen protein
Instructions
Preheat your oven to 350°F.
Use your food processor or a box grater to “rice” the sweet potatoes and apple (you may need to work in batches).
Combine all ingredients in a 10×14 baking dish and stir well to combine.
Bake for 45-60 minutes, or until cooked through and most of the coconut milk has absorbed.
Serve with your favorite oatmeal toppings.
Equipment
liquid measuring cup
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10×14 baking dish
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food processor
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measuring spoons
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Some of my favorite AIP baked noatmeal toppings include shredded coconut, a splash of coconut milk or cream, chopped nuts (omit for AIP), sliced tigernuts (which are not actual nuts, so they are AIP friendly), fresh berries and/or nut butter (omit for AIP).
Stores in an airtight container in the fridge for up to a week, or in the freezer for a few months.
All nutrition information is an estimate, only, using an online nutrition calculator.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 288
- Fat: 19.3g
- Carbohydrates: 24g
- Fiber: 4.9g
- Protein: 8.7g
Keywords: aip, breakfast, oatmeal, porridge, baked oatmeal, paleo, sweet potato
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