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Sweet Potato Baked Oatmeal
4.6 from 276 votes

Sweet Potato Baked Oatmeal

Sweet Potato Baked Oatmeal blends rolled oats with mashed sweet potatoes, warming spices, and a hint of maple syrup baked into a golden, tender casserole. A crunchy topping of brown sugar, pecans, and oats provides contrasting texture. This dish offers a cozy, hearty breakfast that can be prepared ahead and served warm.

Prep Time
15 mins
Cook Time
35 mins
Servings: 6
Calories: 273 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups rolled oats old fashioned
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt sea salt
  • 2 cups almond milk unsweetened
  • 1 cup sweet potato mashed
  • ¼ cup pure maple syrup plus more for serving
  • 1 Tablespoon Flaxseed ground
  • 1 Tablespoon coconut oil melted
  • 1 teaspoon vanilla extract
Topping
  • ¼ cup brown sugar or coconut sugar
  • ¼ cup pecans or walnuts, chopped
  • 2 Tablespoons rolled oats old fashioned
  • 1 Tablespoon coconut oil melted

Instructions

    Cup of Yum
  1. Preheat oven to 375°F.
  2. Spray an 8-inch square baking dish with cooking spray.
  3. In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.
  4. Add in the milk, sweet potato, maple syrup, flaxseed, coconut oil and vanilla to the bowl. Stir well to combine.
  5. Carefully pour oatmeal mixture into the prepared baking dish.
  6. Mix together topping ingredients in a small bowl and sprinkle over oatmeal mixture. 
  7. Bake for 30 to 35 minutes, until the top is golden and center is set. Remove from the oven and let cool for a few minutes. Portion and serve. 
  8. Store in the refrigerator in an airtight container for up to 4 days.
  9. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

Notes

  • If not avoiding eggs, substitute one large egg for the ground flaxseed for binding.
  • Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days.
  • Reheat the entire dish covered with foil in a 350°F oven for about 20 minutes or individual servings in a toaster oven or microwave.

Nutrition Information

Serving 1/6 of recipe Calories 273kcal (14%) Carbohydrates 42g (14%) Protein 5g (10%) Fat 10g (15%) Sodium 354mg (15%) Fiber 4g (16%) Sugar 19g (38%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 273

% Daily Value*

Serving 1/6 of recipe
Calories 273kcal 14%
Carbohydrates 42g 14%
Protein 5g 10%
Fat 10g 15%
Sodium 354mg 15%
Fiber 4g 16%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.