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!
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.
Woo! So glad this baked oatmeal was a hit, Linda. Thanks for coming back to leave a review. I appreciate it. 🙂
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!
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. 🙂
Sooo delicious! Love the crunchy topping
I made this but used butternut squash instead of pumpkin. It came out great
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!
This is delicious! I make it every week and serve it to my toddlers for breakfast. This is the only oatmeal they’ll eat. Thank you!
Ahh yay, that makes me so happy to hear, Tonya!! So glad this baked oatmeal is a hit. Thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂
Topped with peanut butter, yogurt, bananas, and strawberries.
100% what I wanted.
YUM.
This is super good. I did the egg, added blueberries, and chopped almonds. I hate all things ‘healthy’ – usually tastes like cardboard to me. This is my first win and I am so grateful for this recipe!!!
Woo!! That makes me so happy to hear, Danielle! I’m so pumped you enjoyed this recipe. Thanks for giving it a try and for coming back to leave a comment + star rating. I so appreciate it. 🙂
This is the most fantastic Absolutely Delicious breakfast ever! It’s so easy to make as well❣️ Thank you for whomever came up with this totally Amazing dish❣️
Sincerely, Lisa Anderson
So glad you loved this baked oatmeal recipe, Lisa!! I so appreciate you making it. 🙂
I used lactose-free 2% milk instead of almond milk and butter instead of coconut milk as well as a real egg instead of flax. This was delicious!! Wow.
So glad you loved this recipe, Julie!! Thanks for making it and for coming back to share the subs you made. I so appreciate it. 🙂
This is one of our family favorites!! It’s so incredibly good!! My toddler and I make it together. Thank you so much for allergy friendly amazing recipes!
Ahh I love hearing that, Shelley. 🙂 I’m so glad this baked oatmeal recipe is a hit! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it.