A no-oil or butter taro baked oatmeal that combines two resistant starch favorites – oatmeal and taro – into one healthy treat. Serve for breakfast or as a snack!
Ingredients for healthy Taro Baked Oatmeal
Rolled oats – Use any oats. Quick oats are cut finer, so the baked oatmeal will present with a grainer, rice-like texture which is quite good, especially for younger kids.
Why we love oatmeal: Oatmeal lowers bad cholesterol (LDL) and blood sugar levels, contains avenanthramides (anti-inflammatory, antioxidant, anti-itch and antiatherogenic effects), provides fiber and aids healthy gut bacteria which influences immune health.
Taro or Malanga – Use either taro or malanga. Both are roots I use interchangeably. The small-sized, hairy malanga are easier to find at local supermarkets. But be sure to cook these roots thoroughly, as they are toxic raw. For how to boil or instant pot taro/malanga, go here.
Why we love taro: Taro boosts the immune system, balances sugar levels, is rich in vitamin C, vitamin B6, vitamin E and minerals, such as manganese, potassium, copper, phosphorus and folate.
Healthy Taro Baked Oatmeal
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Loading...A no-oil or butter taro baked oatmeal that combines two resistant starch favorites – oatmeal and taro – into one healthy treat. Serve for breakfast or as a snack!
Ingredients
- 2 cups rolled oats
- 1.5 cups milk of choice
- 1 cup cooked taro, roughly chopped or mashed
- 1 tsp baking powder
- 2-3 tbsp. honey/substitute
- 1 egg + 3 tbsp. liquid egg whites (or 2 eggs or 6 tbsp. liquid egg whites)
Instructions
Preheat oven to 350 degrees F.
In a food processor, blend chopped taro with milk until smooth. Transfer to a large mixing bowl.
Add oats, baking powder, honey/honey substitute, egg and liquid egg whites. Thoroughly whisk mixture together.
Pour mixture into an 8x8 brownie pan or similar pan. Bake for 30-35 minutes at 350F until the center firms up.
Remove and allow to cool. Refrigerate for 2-3 days.
