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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 180C.
Combine rolled oats, chopped nuts, dried cranberries, chia seeds, salt, cinnamon, nutmeg, and ginger powder in a bowl.
Add mashed sweet potato, plant-based milk, maple syrup, and vanilla extract. Mix until well combined.
Transfer mixture to the baking dish. Bake for 20-25 minutes until the top is golden brown and oats are set.
Allow baked oats to cool for a few minutes before slicing. Serve warm.
Mix peanut butter with milk over very low heat and drizzle over the oats.
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Substitute walnuts with pecans for a different nutty flavor.
Use almond, oat, or coconut milk based on your preference.
Can I use fresh cranberries instead of dried?
Yes, but the texture and sweetness will differ.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this gluten-free?
Use certified gluten-free oats to make it gluten-free.
What can I use instead of peanut butter?
Try almond butter or sunflower seed butter as alternatives.
Can I prepare this the night before?
Yes, prepare the mixture and refrigerate overnight, then bake in the morning.
