Sweet Potato Baked Oatmeal
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Inspired by my favorite casserole, this sweet potato baked oatmeal is loaded with sweet potato goodness and topped with a crispy pecan topping.
This month’s baked oatmeal flavor is inspired by my absolute favorite Thanksgiving dish – classic sweet potato casserole.
How to Make Sweet Potato Baked Oatmeal
Preheat Oven – Start by preheating your oven to 375ºF and spraying an 8-inch square baking dish with cooking spray.
Mix Ingredients – Next, mix together your oats, baking powder, pumpkin pie spice, cinnamon and salt. Once combined, add your milk, sweet potato, maple syrup, flaxseed (or egg), coconut oil and vanilla into the bowl. Stir well to combine.
Pour – Carefully pour the oatmeal mixture into the baking dish, set aside.
Prep topping – In a separate bowl mix together topping ingredients and then and sprinkle with the oatmeal mixture.
Bake – Bake for 30-35 minutes until the top is golden and the center is set. Remove from the oven and let cool before serving.
How to Store Baked Oatmeal
Store in the refrigerator in an airtight container for up to 4 days. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set your toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Love Baked Oatmeal? Try These Other Flavors
- Apple Cinnamon Baked Oatmeal
- Pumpkin Baked Oatmeal
- Zucchini Bread Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Peach Baked Oatmeal
- Blueberry Baked Oatmeal
- Pear Baked Oatmeal
More Oatmeal Recipes
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Sweet Potato Baked Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 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
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 oven to 375°F.
- Spray an 8-inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.
- Add in the milk, sweet potato, maple syrup, flaxseed, coconut oil and vanilla to the bowl. Stir well to combine.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Mix together topping ingredients in a small bowl and sprinkle over oatmeal mixture.
- 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.
- Store in the refrigerator in an airtight container for up to 4 days.
- 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.
Video
Notes
- You can use 1 large egg instead of the ground flaxseed if you’re not worried about the oatmeal being vegan or egg free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This is one of my family’s favorite breakfasts! We’ve been making it for several years and love the candied pecans on top.
Thinking of making several batches for postpartum meal prep. Have you ever frozen and reheated? If so, would you recommend freezing before or after baking? Any other tips for freezing?
So glad this has been a family favorite for so long, Molly! Yes, this one freezes really well. I recommend baking it first, letting it cool completely, then cutting it into portions and freezing. To reheat, you can microwave individual servings or warm them in the oven covered with foil. It’s a great option for postpartum prep. Thanks so much for making it and for coming back to leave a review.
I can’t use oil, any sub?
You can skip the oil all together!
This is sooo yummy. Our family’s favorite baked oatmeal, and even my son who is not into oatmeal asked for the recipe!! Sometimes I use butter instead of coconut oil and last time I used pumpkin flavored oatmilk which turned out delicious.
That makes me so happy to hear. I’m so glad this recipe is a hit with your whole family! Thanks for making it and for coming back to leave a review. I so appreciate it!
can I get the measurements in grams please? Specifically for the mashed sweet potato
Hi! I haven’t tested this recipe in grams, but you can always use this conversion tool to help convert the measurements to grams.
This is my favorite baked oatmeal recipe. I cook up a bunch of sweet potatoes in the instant pot and then freeze the puree and pull them out as needed when I make this. Your recipes are instrumental in me healing from an ED and learning how to eat nutritionally dense foods that satisfy me. Thank you so much for all of the work you’ve done developing these delicious recipes.
WOO! This is amazing, Morgan. I am so glad you are loving this recipe (and my other ones too)! It truly means so much to me and I appreciate you sharing your review + star rating!
I have made a lot of baked oatmeal, and this recipe is hands down my favorite! I would give it 10 stars if I could! It is absolutely delicious, and my husband (not a huge fan of baked oatmeal) absolutely loves it!
My only substitutions were an egg for the flaxseed and butter for the coconut oil, because I had these on hand. A truly perfect breakfast, thank you so much for sharing!!
Hi Susan! I am SO excited to hear you gave this recipe a try and are loving it. Thank you so much for sharing your review + star rating, it means so much to me!
I never comment on blogs or recipes, but this was so good!! I served it topped with sliced bananas and honey Greek yogurt. It tasted like bread pudding. Yumm! This will become a breakfast staple in my house!
WOO! This makes me SO happy, Lori. I am so glad you gave this a try and it was a hit. Thank you so much for taking the time to share your review + star rating, I really appreciate it!
I can’t do oil. Can the 1tbsp be omitted in the batter? Could I sub 1tbsp date paste or applesauce to bind the toppings?
Hi LouAnn – You could possibly use melted butter in the batter and also the topping. I am afraid date paste might cause the topping to be too sweet.