If you’re looking for a cozy, wholesome breakfast that feels like a warm hug on a chilly morning, you’ve just found your new favorite. This Sweet Potato Baked Oatmeal Recipe brings together the earthy sweetness of mashed sweet potatoes with the hearty chew of rolled oats and a perfect blend of spices that whisper autumn all year round. It’s a crowd-pleaser that’s as comforting as it is nutritious, and the best part? It’s incredibly easy to prepare, making it a breakfast win any day of the week.
Ingredients You’ll Need
Simple, wholesome ingredients are the heart of this Sweet Potato Baked Oatmeal Recipe. Each one plays a key role in building layers of flavor, texture, and color, coming together for a dish that feels indulgent yet nourishing.
- 2 cups old fashioned rolled oats: The base ingredient that creates the chewy, satisfying texture.
- 1 teaspoon baking powder: Helps the oatmeal rise just a little, giving it a light fluffiness.
- 1 ½ teaspoons pumpkin pie spice: Adds that warm, cozy spice blend that perfectly complements the sweet potato.
- ½ teaspoon cinnamon: Deepens the warm spice notes with its sweet and woody flavor.
- ½ teaspoon sea salt: Balances sweetness and enhances all the other flavors.
- 2 cups unsweetened almond milk: Keeps the bake creamy without adding extra sugar or dairy.
- 1 cup mashed sweet potato: Provides natural sweetness, moisture, and a beautiful golden color.
- ¼ cup pure maple syrup: Adds natural sweetness and a subtle caramel flavor; extra for serving if you like it sweeter.
- 1 Tablespoon ground flaxseed: Boosts nutrition and acts as a natural binder for the mixture.
- 1 Tablespoon coconut oil, melted: Gives a buttery richness and helps keep the oatmeal moist.
- 1 teaspoon vanilla extract: Brightens the flavors with its sweet, aromatic touch.
- ¼ cup brown sugar or coconut sugar: Creates a crunchy, sweet topping when mixed with nuts and oats.
- ¼ cup chopped pecans or walnuts: Adds crunch and a toasty, nutty flavor to the topping.
- 2 Tablespoons old fashioned rolled oats: Mixed into the topping for extra texture.
- 1 Tablespoon coconut oil, melted: Binds the topping together for that perfect golden crust.
How to Make Sweet Potato Baked Oatmeal Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly spray an 8-inch square baking dish with cooking spray to prevent sticking, setting yourself up for easy cleanup and beautiful presentation.
Step 2: Mix the Dry Ingredients
Grab a large bowl and combine the rolled oats, baking powder, pumpkin pie spice, cinnamon, and sea salt. Stir these dry ingredients well to ensure the spices will be evenly distributed throughout your oatmeal bake.
Step 3: Add the Wet Ingredients
Into that same bowl, pour the unsweetened almond milk, mashed sweet potato, maple syrup, ground flaxseed, melted coconut oil, and vanilla extract. Stir everything together thoroughly until you have a thick, luscious batter that’s packed with flavor and texture.
Step 4: Transfer to Baking Dish
Pour the oatmeal mixture into your prepared baking dish, smoothing it out evenly with a spatula so it cooks uniformly and develops that inviting golden crust.
Step 5: Prepare and Add the Topping
In a small bowl, mix the brown sugar or coconut sugar with chopped pecans or walnuts, rolled oats, and melted coconut oil. Sprinkle this sweet and crunchy topping all over the oatmeal mixture, knowing it’s going to add an irresistible texture that contrasts beautifully with the soft interior.
Step 6: Bake Until Golden
Slide the dish into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the edges start to turn golden brown and the center is set. Let it rest for a few minutes so it firms up just enough for perfect slicing.
Step 7: Serve Warm and Enjoy
Cut into portions and serve your Sweet Potato Baked Oatmeal warm. Don’t be shy to drizzle on extra maple syrup if you like things sweeter — it’s pure comfort on a plate.
How to Serve Sweet Potato Baked Oatmeal Recipe
Garnishes
Top your baked oatmeal with fresh berries, a dollop of Greek yogurt, or a sprinkle of cinnamon for added freshness and a pop of color. Toasted pecans make a delightful crunchy finish, enhancing the nutty topping already baked in.
Side Dishes
Pair this hearty dish with a side of crisp apple slices or a small bowl of fresh fruit salad. The natural brightness of fruit complements the warm, spiced flavors of the baked oatmeal, creating a well-rounded breakfast experience.
Creative Ways to Present
Serve it straight from the baking dish for a rustic, family-style breakfast spread, or portion it into individual ramekins for a charming brunch presentation that feels extra special. For a grab-and-go option, slice it into bars and wrap for a convenient and comforting morning treat.
Make Ahead and Storage
Storing Leftovers
You can store your leftover Sweet Potato Baked Oatmeal in an airtight container in the refrigerator for up to 4 days. This makes it super easy to enjoy a nutritious breakfast throughout the week without extra effort.
Freezing
Want to save some for even later? Freeze portions wrapped tightly in plastic wrap and then placed in a freezer bag. This way, your baked oatmeal stays fresh for 1 to 2 months and can keep your breakfasts deliciously hassle-free.
Reheating
To reheat, cover the whole baked oatmeal with foil and warm in a 350°F oven for about 20 minutes. For individual slices, pop them in a toaster oven at 350°F for 5 to 10 minutes or microwave for a quick 1-minute warm-up. Either way, it comes back just as comforting as fresh out of the oven.
FAQs
Can I use regular milk instead of almond milk?
Absolutely! Regular dairy milk or any milk alternative works just fine in this recipe. Almond milk keeps it lighter and dairy-free, but feel free to choose based on your preferences.
Is it possible to make this recipe vegan?
Yes! This Sweet Potato Baked Oatmeal Recipe is already vegan-friendly if you use plant-based milk and maple syrup. Just make sure any toppings you add fit your vegan lifestyle.
Can I substitute the sweet potato with pumpkin or butternut squash?
Definitely! Pumpkin or pureed butternut squash make excellent substitutes, offering a similar texture and that lovely fall flavor profile.
How do I get a crunchy topping without nuts?
If nuts aren’t your thing, try using seeds like pumpkin or sunflower seeds mixed with the sugar, oats, and coconut oil for a deliciously crunchy topping.
Can I make this gluten-free?
Yes, just be sure to use certified gluten-free rolled oats to keep the recipe gluten-free and safe for those with sensitivities.
Final Thoughts
This Sweet Potato Baked Oatmeal Recipe is a game-changer for your morning routine, combining simplicity, nutrition, and irresistible flavor all in one cozy dish. Give it a try and watch it become a staple in your breakfast lineup, one delicious bite at a time.
Print
Sweet Potato Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Baked Oatmeal recipe combines hearty rolled oats with creamy mashed sweet potato and warm pumpkin pie spices, creating a comforting and nutritious breakfast dish. Topped with a crunchy pecan and brown sugar mixture, it offers a perfect balance of flavors and textures. Easy to prepare and bake, this dish is ideal for a make-ahead breakfast or snack that reheats beautifully.
Ingredients
Dry Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
Wet Ingredients
- 2 cups unsweetened almond milk
- 1 cup mashed sweet potato
- ¼ cup pure maple syrup, plus more for serving
- 1 Tablespoon ground flaxseed
- 1 Tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
Topping
- ¼ cup brown sugar or coconut sugar
- ¼ cup chopped pecans or walnuts
- 2 Tablespoons old fashioned rolled oats
- 1 Tablespoon coconut oil, melted
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly spray an 8-inch square baking dish with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, pumpkin pie spice, cinnamon, and sea salt. Stir these dry ingredients thoroughly to ensure even distribution of spices.
- Add Wet Ingredients: Into the same bowl, add the unsweetened almond milk, mashed sweet potato, pure maple syrup, ground flaxseed, melted coconut oil, and vanilla extract. Stir everything together well until fully combined into a thick, hearty mixture.
- Transfer to Baking Dish: Carefully pour the oatmeal mixture into the prepared baking dish, spreading it out evenly to ensure even cooking.
- Prepare Topping: In a small bowl, mix together the brown sugar or coconut sugar, chopped pecans or walnuts, rolled oats, and melted coconut oil. Sprinkle this topping evenly over the oatmeal mixture in the baking dish.
- Bake: Bake in the preheated oven for 30 to 35 minutes. The top should become golden brown and the center should be set when done. Remove the dish from the oven and let it cool for a few minutes.
- Serve: Portion the baked oatmeal and serve warm, adding extra maple syrup on top if desired.
- Store and Reheat: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat the whole baked oatmeal, cover it with foil and warm in a 350°F oven for about 20 minutes. For individual portions, reheat in a toaster oven at 350°F for 5-10 minutes or microwave for 1 minute.
Notes
- For a nut-free version, omit the nuts in the topping or substitute with seeds like pumpkin or sunflower seeds.
- Using pureed sweet potato adds natural sweetness and moisture without the need for extra sugar.
- Make sure to let the baked oatmeal cool slightly before serving for easier slicing and portioning.
- To make this recipe vegan, ensure the brown sugar used is vegan-friendly and double-check the pumpkin pie spice ingredients.
- This dish freezes well; portion and freeze leftovers in airtight containers for up to 2 months.
