Sweet Potato Baked Oatmeal

Inspired by my favorite fall casserole, this sweet potato baked oatmeal is loaded with sweet potato goodness and topped with a crispy pecan topping. It’s also vegan and gluten-free.

This month’s baked oatmeal flavor is inspired by my absolute favorite Thanksgiving dish – sweet potato casserole. When brainstorming baked oatmeal recipe ideas for November I thought, why not take the main flavors from my favorite dish and turn them into a baked oatmeal?

Now I get to enjoy one of my holiday faves all year long… and for breakfast, nonetheless.

Wood spoon with a serving of baked sweet potato oatmeal topped with pecans.

Baked Oatmeal FAQs

Before we dive into the recipe, I wanted to address some FAQs I’ve been getting about baked oatmeal!

Why almond milk? I personally love the flavor and nutrition stats for almond milk. That said, you can absolutely swap in your preferred milk of choice. Cow’s milk, cashew milk, oat milk, rice milk, soy milk… really any type of milk will work for baked oatmeal.

Why rolled oats? Rolled oats absorb more liquid than other types of oats and hold up well during cooking. I would not recommend using different oats unless the recipe calls for a specific kind of oat. I do have a delicious baked steel cut oatmeal recipe!

Can I prep at night and bake in the morning? Yes, you can totally do this to save on time, but I personally like to prep and bake it all at once because the oats do tend to soak up quite a bit of the milk overnight (kind of like overnight oats). If you don’t have a choice and need to prep the oatmeal bake ahead of time, that’s fine. It might just seem a little bit drier than normal after baking. If this happens, just serve with a splash of milk.

Another prep-ahead option is to combine all the dry ingredients in a bowl and combine the wet ingredients in a separate bowl the night before. The morning of, simply mix the two together, pour into your baking dish and bake!

Mixing bowl with ingredients for sweet potato baked oatmeal.

Crispy Oatmeal Pecan Topping

In my opinion, the topping is what makes sweet potato casserole so yummy, so of course I had to include it in this baked oatmeal recipe.

The oatmeal topping is made of coconut sugar (or brown sugar), chopped pecans, rolled oats and coconut oil. Mix the ingredients together and sprinkle on the oatmeal bake before baking. The end result will be a crispy, crunchy topping that’s simply irresistible.

Baking dish with sweet potato baked oatmeal topped with pecans.

Flavor Variation

Not a sweet potato fan? You can use pumpkin instead! Use 1 cup of pumpkin puree (not pumpkin pie filling) in place of the mashed sweet potatoes. Mmm…

Wood spoon with a serving of baked sweet potato oatmeal topped with pecans.

Love Baked Oatmeal? Try These Other Flavors:

Plate with a serving of sweet potato baked oatmeal topped with pecans. A gold spoon is resting on the side of the plate.

If you make this sweet potato baked oatmeal please leave me a comment and star rating below letting me know how it turns out. This feedback is super helpful for me and other EBF readers who are thinking about making the recipe. 

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Sweet Potato Baked Oatmeal


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6

Description

Inspired by my favorite fall casserole, this sweet potato baked oatmeal is loaded with sweet potato goodness and topped with a crispy pecan topping. It’s also vegan and gluten-free.


Ingredients

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 2 cups unsweetened almond milk
  • 1 cup mashed sweet potato
  • 1/4 cup pure maple syrup, plus more for serving
  • 1 Tablespoon ground flaxseed*
  • 1 Tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract

Topping

  • 1/4 cup brown sugar or coconut sugar
  • ¼ cup chopped pecans (or walnuts)
  • 2 Tablespoons rolled oats
  • 1 Tablespoon coconut oil, melted

Instructions

  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 cooled leftovers in an airtight container in the fridge. This baked oatmeal will keep well in the refrigerator for 4 to 5 days or in the freezer for 1 to 2 months.

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.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 273
  • Sugar: 19g
  • Sodium: 354mg
  • Fat: 10g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 5g

Keywords: sweet potato baked oatmeal

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    54 comments
  1. This is delicious! I make it every week and serve it to my toddlers for breakfast. This is the only oatmeal they’ll eat. Thank you!

  2. This is super good. I did the egg, added blueberries, and chopped almonds. I hate all things ‘healthy’ – usually tastes like cardboard to me. This is my first win and I am so grateful for this recipe!!!

  3. This is the most fantastic Absolutely Delicious breakfast ever! It’s so easy to make as well❣️ Thank you for whomever came up with this totally Amazing dish❣️
    Sincerely, Lisa Anderson

  4. I used lactose-free 2% milk instead of almond milk and butter instead of coconut milk as well as a real egg instead of flax. This was delicious!! Wow.

  5. This is one of our family favorites!! It’s so incredibly good!! My toddler and I make it together. Thank you so much for allergy friendly amazing recipes!

  6. I followed the recipe as is until the topping – I added chopped pecans and shredded coconut instead of the brown sugar mix & it turned out so so yummy! Its not very sweet but is exactly what you would want for a healthy breakfast!

  7. I love this baked oatmeal!! The sweetness is perfect–sweet without being too sweet. Great for breakfast, a snack or dessert! I used an egg instead of the flaxseed and it turned out beautifully. My girls weren’t convinced they’d like it but they tried it & did– absolute win!!

    • Yay! So glad this baked oatmeal recipe was a hit, Erica! I appreciate you making it and coming back to leave a comment + star rating. The reviews are super helpful for other readers, so it means the world to me. <3

  8. I love this recipe! I have made it twice and each time it turned out perfect. I bake it up and store it in my refrigerator and in the morning I scoop some in a bowl then throw it in the microwave for a quick and warm breakfast the lasts all week. Thank you for sharing this.

  9. When I made this recipe it was very liquidy when I poured it in the pan. I very much question whether it was going to bake in the 35 minutes that was suggested. The recipe calls for an 8 by 8 inch pan that I just knew that the oatmeal was way too thick. So I put 2/3 in one pan and 1/3 in the other smaller pan. 30 minutes of cooking the middle was raw. I had no luck with this recipe.

    • Sorry to hear that this recipe didn’t work out for you, Kim. Did you change anything about the recipe? The cook time is always dependent on your oven, so you might needed to have cooked yours for longer.

  10. Finally! An amazing oatmeal bake recipe! This is my fifth oatmeal bake recipe I have tried & it is by far, the best! I burned my finger whilst preparing, but it was worth it!! I used an egg and a tablespoon of flaxseed as well, with soya milk, butter & brown sugar. Thank you so much for sharing a delicious recipe!

    • Ahh that makes me so happy to hear, Jandi! So glad you loved this baked oatmeal recipes. Thanks for sharing the subs you made and for coming back to leave a comment + star rating. It’s super helpful for other readers, so I appreciate it. <3

  11. I have Been OBSESSED with baked oatmeal the last few months and this is definitely one of my new favs! Absolutely delicious! One question – once they’re made, do you store your baked oatmeals in or out of the fridge?

      • This was my first oatmeal bake and it was because I am looking for sweet potato recipes. Followed your directions and used almonds instead since I’m allergic to other nuts. Not too sweet and taste amazing. Thanks for sharing this gem!!!

  12. Hi Brittany,

    This may be obvious to some but as a novice baker/home-cook I’m unsure: are the mashed sweet potatoes for this recipe literally just a sweet potato cooked and mashed?? Should I be finding something in a can or adding anything extra to my whole potato once cooked and mashed?

    My family was never one to make the classic casserole dish you based this on, but once I discovered it as an adult I fell in love and am so excited tot try this bake!

    Cheers from:
    Silly for Sweet Potatoes

    • Hey Erica – You can used canned mashed sweet potatoes, but what I normally do is just roast a sweet potato, mash it up and measure the amount needed for this recipe. 🙂 Can’t wait to hear what you think of this recipe when you try it!

  13. May be a silly question, but how moist should it be? I cooked it as directed and its verrrrrry moist. Don’t get me wrong, I would rather it be moist than dry, just curious. Thanks!

  14. This has become a favorite in our home. I now always bake it the night before because we have discovered that we like it better cold. The crystallized top is awesome!

  15. For Lent this year I am following a No Food Waste program (that and the current restrictions, really make me focus on no waste) There is a cup of butternut squash leftover from the other night–Not really enough for the two of us so I’ll freeze it. When I am able toto get more milk, I certainly will try this.

  16. I’ve been looking for an oatmeal breakfast “on the go” and out of 4 recipes I’ve tried out, this is the only one I really like. The texture is very pleasant and it’s tasty. This will definitely become a regular breakfast for me, and a nice reason to get up in the morning 🙂

  17. Brittany have you baked this in muffin cups? I want to make breakfast foods grab and go.
    I have two preschooler granddaughters who eat on the run (literally) and they love anything made into Muffins:)

  18. I felt like I won the lottery when I saw this recipe posted and knew I had a cup of mashed sweet potato leftover in my fridge! I love every baked oatmeal variation and this one is a fantastic addition 🥰

  19. Hey! I would love to make this as a breakfast prep ahead of time for when my baby comes! I’m deep in the cook & freeze mode!
    Wondering if it’s best to freeze, then thaw and bake, or bake then freeze ? Looking for tastiest reheat option in the oven!

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