Sweet Potato Baked Oatmeal

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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.

More Oatmeal Recipes:

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. 

Sweet Potato Baked Oatmeal

5 from 44 votes
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.
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6

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
 

  • 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. 
  • 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.

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

Serving: 1/6 of recipe Calories: 273kcal Carbohydrates: 42g Protein: 5g Fat: 10g Sodium: 354mg Fiber: 4g Sugar: 19g
Course: Breakfast
Cuisine: American
Keyword: sweet potato baked oatmeal

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    99 comments
    1. Lucette
      June 19, 2021 AT 12:32 pm

      Instead of pumpkin spice is there other spice option?

      1. Brittany Mullins
        June 21, 2021 AT 2:39 pm

        I have a homemade pumpkin pie spice you could make if you don’t have a blend on hand or you could just use a blend of those spices if you don’t have them all on hand.

    2. Diana Sokolewicz
      March 27, 2021 AT 12:00 pm

      5 stars
      I loved your maple banana pecan oatmeal and will definitely try this one. Do you think steel cut oats can be swapped for regular oats? Thanks!

      1. Brittany Mullins
        March 28, 2021 AT 10:55 pm

        Hey Diana – If you want to make a baked oatmeal with steel cut oats I would follow my recipe for apple cinnamon baked steel cut oats. The liquid to oats ratio and cook time is going to be different

    3. Ellen
      March 12, 2021 AT 9:02 am

      5 stars
      I love this recipe! I’m counting calories and watching sugar intake so instead of sweet potatoes I use butternut squash and I just recently switched the brown sugar to Swerve brown sugar that doesn’t affect blood sugar levels. I eat it every single day and love it! Thank you! Soooo good!

      1. Brittany Mullins
        March 15, 2021 AT 3:28 pm

        So glad you’ve been loving this recipe! Thanks for making it and for coming back to leave a review. I so appreciate it, Ellen.

    4. Skyler Kraft
      March 11, 2021 AT 7:45 am

      5 stars
      Loved this dish! So easy to make and super delicious 🙂

      1. Brittany Mullins
        March 11, 2021 AT 1:19 pm

        So glad you loved this recipe, Skyler! Thanks for the review. I so appreciate it. 🙂

    5. Nicole
      February 28, 2021 AT 7:21 pm

      Sweet potato casserole is one of my favorite dishes at Thanksgiving and with Thanksgiving being cancelled this past year I had a sweet potato casserole-sized hole in my heart. This dish was the perfect solution to satisfy my craving. It was so moist and delicious and reheats so well for work breakfasts.

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