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Baking dish with sweet potato baked oatmeal topped with pecans.
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4.50 from 71 votes

Sweet Potato Baked Oatmeal

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.
Prep Time15 mins
Cook Time35 mins
Course: Breakfast
Cuisine: American
Keyword: sweet potato baked oatmeal
Servings: 6
Calories: 273kcal

Ingredients

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

Serving: 1/6 of recipe | Calories: 273kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Sodium: 354mg | Fiber: 4g | Sugar: 19g