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 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!
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!
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!
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. 🙂
Simple and delicious!
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!
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. 🙂
I haven’t typically liked baked oatmeal recipes, but this was fantastic!
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.
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.
Ahh yay, so glad you’ve been enjoying baked oatmeals!! They’re my fave! 🙂
Love oatmeal but typically unimpressed by baked oatmeal recipes. This was so so good and made me a believer!
Ahh yay, that makes me so happy to hear!! I’m pumped you enjoyed this baked oatmeal recipe. Thanks for giving it a try and for coming back to leave a comment + star rating. I appreciate it, Kayla.
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
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. 🙂
I loved this recipe! I will make it again!
Yay!! That makes me so happy to hear, Katie!
Loved this recipe!