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’ve made this countless times over the past couple years. I make it as the recipe says and my whole family and I love it! Thank you for this great recipe!
WOO! I am so glad to hear this recipe is a hit for you and the whole family, Brooke. Thank you for sharing your review & star rating, I truly appreciate it!
Excellent thank you! The only baked oatmeal recipe that I’ve tried and actually liked!
WOO! I am excited to hear that this recipe is a hit, Naomi. Thank you for sharing your review & star rating, I so appreciate it.
My teenage boys and I tried this today and it was utterly fantastic! I never post comments but this was so easy to make and delicious I had to say thank you for such a great recipe that we will be making on a weekly basis now! I actually made it last night and reheated pieces in the microwave this morning for their breakfast which worked out great!
Oh yay!! That makes me so happy to hear, Leslie. I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it.
This is a great recipe, I make it almost weekly. I usually sub out canned pumpkin for the sweet potatoes but have also used apple butter and bananas. Also have added chopped nuts or chocolate chips.turns out great every time. Thanks
That’s great to hear, Virginia! Thanks for taking the time to leave me a review and comment.
Delicious 😀😀😀
Thanks, Darcie!
These are delicious. The perfect amount of sweetness. I’ll be making another batch today because I gobbled up the first batch in no time. They are the perfect grab and go breakfast.
Woo! Love to hear that, Jessica! So glad this recipe was a hit. Thank you for leaving a review, I really appreciate it.
Looks delicious!!! I’m not a fan of coconut oil. It’s too high in saturated fat fir my eating program. Can I swap with olive oil or omit altogether?
Yes you can use olive oil or skip it!
Made it for a group of ladies this weekend. It was a hit. I will be making it for my husband soon.
Woo!! So glad this oatmeal was a hit, Cindy! Thanks for the review 🙂
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