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.
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!
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.
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…
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.
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.
For storage: store in the refrigerator in an airtight container for up to 4 days.
To reheat: 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.
You can use 1 large egg instead of the ground flaxseed if you’re not worried about the oatmeal being vegan or egg free.
Serving Size:1/6 of recipe
Keywords: sweet potato baked oatmeal
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