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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.
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!
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.
Leave a Comment
Instead of pumpkin spice is there other spice option?
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.
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!
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
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!
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.
Loved this dish! So easy to make and super delicious 🙂
So glad you loved this recipe, Skyler! Thanks for the review. I so appreciate it. 🙂
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.