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
Scale
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.
