Sweet Potato Baked Oatmeal
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Inspired by my favorite casserole, this sweet potato baked oatmeal is loaded with sweet potato goodness and topped with a crispy pecan topping.
This month’s baked oatmeal flavor is inspired by my absolute favorite Thanksgiving dish – classic sweet potato casserole.
How to Make Sweet Potato Baked Oatmeal
Preheat Oven – Start by preheating your oven to 375ºF and spraying an 8-inch square baking dish with cooking spray.
Mix Ingredients – Next, mix together your oats, baking powder, pumpkin pie spice, cinnamon and salt. Once combined, add your milk, sweet potato, maple syrup, flaxseed (or egg), coconut oil and vanilla into the bowl. Stir well to combine.
Pour – Carefully pour the oatmeal mixture into the baking dish, set aside.
Prep topping – In a separate bowl mix together topping ingredients and then and sprinkle with the oatmeal mixture.
Bake – Bake for 30-35 minutes until the top is golden and the center is set. Remove from the oven and let cool before serving.
How to Store Baked Oatmeal
Store in the refrigerator in an airtight container for up to 4 days. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set your toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Love Baked Oatmeal? Try These Other Flavors
- Apple Cinnamon Baked Oatmeal
- Pumpkin Baked Oatmeal
- Zucchini Bread Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Peach Baked Oatmeal
- Blueberry Baked Oatmeal
- Pear Baked Oatmeal
More Oatmeal Recipes
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Sweet Potato Baked Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 2 cups unsweetened almond milk
- 1 cup mashed sweet potato
- ¼ cup pure maple syrup, plus more for serving
- 1 Tablespoon ground flaxseed*
- 1 Tablespoon coconut oil, melted
- 1 teaspoon vanilla
Topping
- ¼ cup brown sugar or coconut sugar
- ¼ cup chopped pecans or walnuts
- 2 Tablespoons old fashioned 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.
- Store in the refrigerator in an airtight container for up to 4 days.
- 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.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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!
Ahh yay! So glad this baked oatmeal recipe was a hit, Alli. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
This is delicious! My kiddos especially loved it. This may become a staple for us!
Oh yay!! So glad this recipe was a hit. Thanks for making it and for coming back to leave a comment, Rachel. I appreciate it. <3
This looks amazing! I am oil-free and WFPB. What could I use instead of the oil (no butters either)? Aquafaba?
Hey Jill – I’ve had some people say they subbed the oil for a nut butter and that worked well, so you could try that? Let me know how it turns out if you end up trying it!
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
It’s a 5 star recipe in my book
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.
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.
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
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?
Hey Kim! So glad you’re loving the baked oatmeal recipes. 🙂 I normally store mine in an airtight container in the fridge to keep it fresh longer.
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!!!
Yay!! So glad you enjoyed this recipe, LaKisha. 🙂 Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it!
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!