Taro Baked Oatmeal

A wholesome Taro Baked Oatmeal that is made without oil or butter, blending two beloved resistant starches – oatmeal and taro – into a nutritious treat. Serve for breakfast or as a satisfying snack!

Serves: 4
Prep Time: 10 minutes – Cooking Time: 35 minutes – Total Time: 45 minutes

Helpful equipment

  • 8x8 inch brownie pan


  • 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)


Step 1
Preheat oven to 350 degrees F.

Step 2
In a food processor, blend chopped taro with milk until smooth. Transfer the mixture to a large mixing bowl.

Step 3
Add oats, baking powder, honey or honey substitute, egg, and liquid egg whites. Whisk everything together thoroughly.

Step 4
Pour the mixture into an 8x8 brownie pan or similar baking dish. Bake for 30-35 minutes at 350F until the center firms up.

Step 5
Remove from the oven and allow to cool. Refrigerate for 2-3 days.


  • Rolled oats – Use any type of oats. Quick oats will give the baked oatmeal a finer, rice-like texture.
  • Taro or Malanga – You can use either taro or malanga interchangeably. The small-sized, hairy malanga is often easier to find at local supermarkets. Make sure to cook these roots thoroughly, as they are toxic when raw. For how to boil or instant pot taro/malanga, visit this link.

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