Sweet Potato Oatmeal is the ultimate wholesome fall breakfast. Made with nutrient-dense sweet potatoes, fiber-rich oats, and warming spices, this easy breakfast will keep you satisfied for hours!
Just like my recipes for Pumpkin Baked Oatmeal, Banana Baked Oatmeal, and Carrot Cake Oatmeal, this recipe for Baked Sweet Potato Oatmeal, is a rich, hearty, and healthy breakfast recipe that comes together with minimal effort.
Reasons to Love Sweet Potato Baked Oatmeal
- Easy Make-Ahead Breakfast. Dump, mix, and bake. Sweet Potato Oatmeal is a super easy breakfast that tastes delicious fresh from the oven or warmed up later in the week.
- Healthy. Made with vitamin-rich sweet potato puree, fiber-rich oats, and calcium-rich milk, this baked oatmeal is packed with nutrients.
- Incredible Flavor. From the sweet, earthiness of the sweet potatoes, paired with rich maple syrup to the warming spices, this baked oatmeal tastes a lot like Sweet Potato Casserole.
Notes on Ingredients Needed
- Oats: Use old-fashioned or quick-cooking oats, not steel-cut oats for this baked oatmeal recipe.
- Milk: Any variety of milk works. Whole milk, skim milk, almond milk, soy milk, and coconut milk all produce delicious results.
- Maple Syrup: Pure maple syrup pairs well with the spices and sweet potato in this oatmeal recipe, but feel free to use equal amounts of brown sugar in its place.
- Sweet Potato Puree: Use canned or homemade sweet potato puree. Or simply mashed up leftover baked sweet potatoes.
- Egg: An egg helps to bind this oatmeal together and make it more like a cake texture. Feel free to omit if you have an egg allergy.
- Coconut Oil: Melted butter can be substituted in place of coconut oil if desired.
Substitutions/Modifications
- Egg-Free: Make this sweet potato baked oatmeal egg-free, by simply omitting the egg, just keep in mind it will not set up into a cake-like consistency, but will still be delicious.
- Dairy-Free: Use your favorite non-dairy milk. I love canned coconut milk, as it pairs well with sweet potato puree.
- No sweet potato puree? Swap out the sweet potato puree for a pumpkin puree for a delicious Baked Pumpkin Oatmeal. It is a great way to use canned pumpkin puree!
Make-Ahead Instructions
This oatmeal is a great recipe to make the night before and store in the refrigerator.
- Assemble the oatmeal up to baking and cover and refrigerate overnight (or up to 24 hours in advance.)
- Remove oatmeal from the fridge while the oven preheats to 350 degrees F.
- Bake for 40-45 minutes or until oatmeal is warmed and set.
More Delicious Oatmeal Recipes
- Slow Cooker Oatmeal
- Instant Pot Oatmeal
- Peanut Butter and Jelly Oatmeal
- Overnight Oats
- Strawberries and Cream Oatmeal
- Chocolate Oatmeal
If you gave this Healthy Sweet Potato Oatmeal a try, I would love for you to leave a comment and review below.
Sweet Potato Oatmeal
Made with nutrient-dense sweet potatoes, fiber-rich oats, and warming spices, this easy breakfast will keep you satisfied for hours!
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Servings: 6
Calories: 235kcal
Ingredients
- 2 cups uncooked rolled oats
- ⅓ cup maple syrup
- 2 teaspoons cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 1 cup sweet potato puree
- 2 tablespoons ground flax seed
- 1 teaspoon baking powder
- 1½ cups milk any variety
- 2 tablespoons melted coconut oil or butter plus more for greasing baking dish
- 1 large egg beaten
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 ℉. Grease a 2 quart or 8-inch square pan with butter or coconut oil.
- In a large mixing bowl, combine milk, maple syrup, vanilla, egg, cinnamon, nutmeg, sweet potato puree, baking powder, flax, melted butter (or coconut oil), and salt together until well combined. Add in oats and stir just until incorporated and oats are coated.
- Bake for 25-30 minutes, until oats are tender and moisture has been absorbed.
- Serve warm with additional maple syrup and chopped walnuts if desired.
Equipment Needed
Notes
Leftover baked oatmeal can be stored covered in the fridge for 3-4 days. Reheat in the microwave before serving. To freeze, I would recommend slicing the oatmeal, wrapping it in parchment paper, and then freezing it in a large freezer bag. You can unwrap each slice and place it in a heat-safe bowl. Reheat it in 30-second intervals, stirring between each interval until warmed through. Add milk to thin if desired.
Milk: Use any milk you like for this sweet potato oatmeal. I have used regular milk, coconut milk, and almond milk with great success.
Oats: I used old-fashioned oats for these recipes, but quick-cooking oats work as well. Do NOT use steel-cut oats. Be sure to use certified gluten-free oats for a gluten-free baked oatmeal recipe.
Sweetener: You can use brown sugar in place of maple syrup. If you like your oatmeal very sweet use ½ cup maple syrup/brown sugar. If you want a naturally sweetened oatmeal, use 1 mashed banana in place of the maple syrup. You may need to add in 2 tablespoons of milk to account for the less liquid.
Pumpkin Oatmeal: If you don't have Sweet Potato Puree on hand, use canned or homemade pumpkin puree and add ¼ teaspoon of ground ginger for a pumpkin pie version of baked oatmeal.
To Prep Baked Oatmeal in advance: Assemble up to baking and cover and refrigerate for up to 24 hours. Remove from fridge and preheat oven to 350 degrees F. Bake for 40-45 minutes, or until set.
Nutrition
Calories: 235kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 177mg | Potassium: 599mg | Fiber: 5g | Sugar: 9g | Vitamin A: 9243IU | Vitamin C: 11mg | Calcium: 160mg | Iron: 2mg
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Karen
Have you ever adapted this recipe for the slow cooker?
Any thoughts, please?
Kristen Chidsey
Hi Karen! The ingredients for this recipe would not work well in a slow cooker without quite a bit of modification--as it is intended to "bake up" and become sliceable. I personally would not use rolled oats in the slow cooker as they can become quite mushy. However, you may love my recipe for Slow Cooker Maple Oatmeal. It would be delicious with the addition of the sweet potato puree.