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.

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. 

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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. For storage: store in the refrigerator in an airtight container for up to 4 days.
  9. 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.
  • 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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Recipe rating

    97 comments
    1. Diana Sokolewicz
      March 27, 2021 AT 12:00 pm

      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

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

      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.

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

      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. 🙂

    4. 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.

    5. just.me2913
      February 26, 2021 AT 10:33 am

      I have made a few of the baked oatmeal recipes and this is my favourite! Loved the flavour of all the spices and the crunch on top, yum!

      1. Brittany Mullins
        February 26, 2021 AT 3:15 pm

        Yay!! So glad you loved it. Thanks for the review. I so appreciate it!

    6. Ana Ibarra
      February 24, 2021 AT 12:35 am

      I’ve always wanted to bake one, it was yesterday when i just realized that i had every ingredient for this one (its hard to find mapple syrup here), so i just prepped ahead and bake it this morning! It is way more flavory and delicious than i though it will be.
      Im gonna try banaba and pb tomorrow!!!

      1. Brittany Mullins
        February 24, 2021 AT 3:51 pm

        I love when that happens!! So glad you loved this baked oatmeal recipe, Ana. Thanks for making it and for coming back to leave a review. I so appreciate it!

    7. Emmylou
      February 16, 2021 AT 6:27 pm

      This oatmeal turned out so good. I didn’t use an egg or flax egg, and it was still creamy and delicious! A must make anytime of year!

      1. Brittany Mullins
        February 16, 2021 AT 9:13 pm

        Ahh yay!! So glad you loved it. Thanks for the review. I so appreciate it!

    8. Natasha Faye Edwards
      February 15, 2021 AT 2:54 pm

      Made this today! So far I have made 4 kinds of baked oatmeal. And all your recipes are all soooo good!!! I post it usually on my IG and always get people askong for the recipe.

      1. Brittany Mullins
        February 15, 2021 AT 2:56 pm

        Woo!! So glad you’ve been loving the baked oatmeal recipes, Natasha. Thanks for coming back to leave a review. I so appreciate it!

    9. Abigail
      February 14, 2021 AT 10:03 am

      This was so yummy! It tasted like the best of Thanksgiving. I had leftover sweet potatoes and knew you’d have a great recipe I could use them in. Next time I think I’ll top with sliced bananas and maybe a sprinkle of dark chocolate chips!

      1. Brittany Mullins
        February 14, 2021 AT 7:15 pm

        Ahh yay!! So glad you loved this baked oatmeal recipe, Abigail. Thanks for making it and for coming back to leave a review. I so appreciate it!

    10. Olga M. Guzman
      February 2, 2021 AT 9:10 pm

      I am interested in the recipe I saw that is some kind of chocolate bar with pecans, etc. Thank you.

    11. Brandy Comisky
      February 1, 2021 AT 7:58 pm

      I really liked this recipe! Next time I’ll make more nuts to the topping.

      1. Brittany Mullins
        February 3, 2021 AT 10:29 am

        I’m glad you enjoyed this recipe. Thanks for the review, Brandy. I so appreciate it!

    12. Madeline
      January 27, 2021 AT 10:39 am

      I can’t believe how delicious this is! It might be my new favorite baked oatmeal! (Though your Strawberry Banana is hard to beat). Baked it for longer than was called for because my mixture was runnier, but it turned out perfect. The edges didn’t burn or anything. Very satisfying!

      1. Brittany Mullins
        January 27, 2021 AT 6:59 pm

        Woo!! That makes me so happy to hear. I’m pumped you loved this recipe. Thanks for coming back to leave a review. I so appreciate it, Madeline!

    13. Shannon
      January 1, 2021 AT 10:35 am

      Served with sliced banana and a drizzle of maple syrup, absolutely delicious! Prepped the night before by separately combining the wet ingredients, dry ingredients, as well as the topping, then combined and baked in the morning!(Waited to add the flax and melted coconut oil in the morning also) Really loved this!

      1. Brittany Mullins
        January 1, 2021 AT 8:12 pm

        Yay!! So glad this baked oatmeal turned out for you, Shannon. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

    14. Meagan
      December 8, 2020 AT 10:45 am

      Simple and delicious!

    15. Jessica B.
      November 17, 2020 AT 10:02 am

      This delicious oatmeal will definitely be in our weekly meal prep rotation from here on out! I love EBF’s oatmeal bakes, I’ve tried several flavors but this may be my favorite! It’s full of warm and yummy fall goodness and the nutty crumble on top makes it extra good. It took all of 5 minutes to throw together and now we have a hearty fall treat for breakfast all week!! YUM!

      1. Brittany Mullins
        November 17, 2020 AT 6:28 pm

        Yay!! So glad this baked oatmeal was a hit, Jessica!! I appreciate you taking the time to leave a comment + star rating. It’s super helpful for other readers. 🙂

    16. Casey
      November 16, 2020 AT 10:53 pm

      I haven’t typically liked baked oatmeal recipes, but this was fantastic!

      1. Brittany Mullins
        November 17, 2020 AT 6:33 pm

        Ahh yay, that makes me so happy to hear, Casey! So glad you enjoyed this baked oatmeal. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it.

    17. Vickie
      November 16, 2020 AT 2:26 pm

      I’m not a big fan of regular oatmeal but have found that I like baked oatmeal. Tried this recipe and it was delicious. Will definitely make this again.

      1. Brittany Mullins
        November 16, 2020 AT 4:04 pm

        Ahh yay, so glad you’ve been enjoying baked oatmeals!! They’re my fave! 🙂

    18. Kayla Morgan
      November 15, 2020 AT 12:34 pm

      Love oatmeal but typically unimpressed by baked oatmeal recipes. This was so so good and made me a believer!

      1. Brittany Mullins
        November 15, 2020 AT 7:57 pm

        Ahh yay, that makes me so happy to hear!! I’m pumped you enjoyed this baked oatmeal recipe. Thanks for giving it a shot and for coming back to leave a comment + star rating. I appreciate it, Kayla.

    19. Gaylin
      November 15, 2020 AT 11:28 am

      Brittany, this recipe is SO PERFECT! Made it yesterday and ate half of it! Just had the other half today! Seriously DIVINE! If you are considering making it, stop deciding and just do it! You won’t regret it! XOXO

      1. Brittany Mullins
        November 15, 2020 AT 7:57 pm

        Ahh this makes me so happy to hear, Gaylin!! I’m glad you loved this baked oatmeal. Thanks for making it and for coming back to leave a comment + star rating. It means the world to me. 🙂

    20. Katie
      November 13, 2020 AT 10:13 pm

      I loved this recipe! I will make it again!

      1. Brittany Mullins
        November 15, 2020 AT 8:08 pm

        Yay!! That makes me so happy to hear, Katie!

    21. Katie Murphy
      November 11, 2020 AT 8:00 pm

      Loved this recipe!

    22. Linda Aker
      November 7, 2020 AT 11:04 am

      Delicious!! My husband loved it. I found that it heated up perfectly in the microwave. i just put about a 1/4 cup almond milk on it like I would regular oatmeal.

      1. Brittany Mullins
        November 7, 2020 AT 7:22 pm

        Woo! So glad this baked oatmeal was a hit, Linda. Thanks for coming back to leave a review. I appreciate it. 🙂

    23. Cynthia
      October 25, 2020 AT 4:27 pm

      So good and easy to make!!! We went in a road trip and because of the COVID-19, our hotel restaurant was closed for breakfast. I knew there was a fridge in the room so I made this breakfast dish. Not only it was delicious but also so convenient for our trip. I can’t wait to make it again! I didn’t add the oil and it was still perfect. Thank you so much for the recipe!

      1. Brittany Mullins
        October 25, 2020 AT 11:54 pm

        Ahh yay, that makes me so happy to hear!! I’m so glad this baked oatmeal was a hit and worked well for your trip. Thanks so much for making it and for taking the time to leave a comment + star rating. I really appreciate it, Cynthia. 🙂

    24. Brianna
      October 19, 2020 AT 8:05 pm

      Sooo delicious! Love the crunchy topping

    25. Holly Pierson
      October 11, 2020 AT 3:15 pm

      I made this but used butternut squash instead of pumpkin. It came out great

      1. Brittany Mullins
        October 12, 2020 AT 11:08 pm

        So glad this recipe turned out with butternut squash, Holly! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!

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