If you’re looking to cozy up your mornings or even enjoy a comforting brunch treat, this Sweet Potato Baked Oatmeal Recipe is a game changer. It perfectly blends the natural sweetness of mashed sweet potatoes with warm spices like pumpkin pie spice and cinnamon, creating a hearty and wholesome dish packed with texture from rolled oats and crunchy nuts. This baked oatmeal is not only nourishing and filling, but it’s also such a delightful way to bring a touch of fall flavor into your kitchen any time of year.
Ingredients You’ll Need
The magic of this Sweet Potato Baked Oatmeal Recipe lies in its beautifully simple ingredients. Each ingredient was carefully chosen to contribute to the earthy sweetness, warm spice notes, and satisfying texture of the dish. Together, they create a balanced, flavorful breakfast or snack.
- 2 cups old fashioned rolled oats: Provides a chewy, hearty base that holds everything together.
- 1 teaspoon baking powder: Adds a touch of lift for a light texture.
- 1 ½ teaspoons pumpkin pie spice: Brings those cozy autumnal flavors to the forefront.
- ½ teaspoon cinnamon: Adds warmth and depth to the flavor profile.
- ½ teaspoon sea salt: Balances the sweetness and enhances all the flavors.
- 2 cups unsweetened almond milk: Keeps the dish dairy-free and adds moisture without heaviness.
- 1 cup mashed sweet potato: The star ingredient, giving natural sweetness and creamy richness.
- ¼ cup pure maple syrup: Adds delicate sweetness with a hint of caramel complexity.
- 1 Tablespoon ground flaxseed: Boosts nutrition and helps bind the oatmeal.
- 1 Tablespoon coconut oil, melted: Adds subtle tropical richness and moisture.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a sweet aroma.
- ¼ cup brown sugar or coconut sugar: Creates a sweet, crunchy topping when baked.
- ¼ cup chopped pecans or walnuts: Adds a satisfying crunch and earthy nuttiness to top it off.
- 2 Tablespoons old fashioned rolled oats: Mixed with the topping for extra texture contrast.
- 1 Tablespoon coconut oil, melted: Helps crisp up the topping beautifully as it bakes.
How to Make Sweet Potato Baked Oatmeal Recipe
Step 1: Prepare Your Baking Dish
First things first, preheat your oven to 375 degrees Fahrenheit, making sure it’s ready to work its magic. Lightly spray an 8-inch square baking dish with cooking spray to keep the oatmeal from sticking, so clean slices come out effortlessly later.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the rolled oats, baking powder, pumpkin pie spice, cinnamon, and sea salt. This step is about ensuring the warm, fragrant spices and baking powder are evenly distributed for the best flavor in every bite.
Step 3: Add the Wet Ingredients
Now pour in the almond milk, mashed sweet potato, maple syrup, ground flaxseed, melted coconut oil, and vanilla extract. Stir everything until it forms a hearty, thick batter—this combination is what gives the Sweet Potato Baked Oatmeal Recipe its luscious texture and rich taste.
Step 4: Transfer to Your Dish
Carefully pour the oatmeal mixture into your prepared baking dish. Spread it out evenly so that it will bake consistently and develop a perfect golden crust on top.
Step 5: Make and Add the Topping
In a small bowl, combine the brown sugar or coconut sugar, chopped nuts, rolled oats, and melted coconut oil. Sprinkle this delicious topping evenly over the oatmeal, adding that irresistible sweet crunch which makes this dish truly special.
Step 6: Bake Until Golden
Pop your baking dish into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when the top turns beautifully golden brown and the center feels set but still moist. Then, remove it and let it cool briefly to make it easier to slice.
Step 7: Serve It Up
Slice your baked oatmeal into portions and serve warm. Adding a little extra maple syrup on top is optional but highly recommended for an extra touch of sweetness.
Step 8: Store Leftovers
Keep any leftovers in an airtight container in the fridge for up to four days – perfect for quick breakfasts or snacks later in the week.
How to Serve Sweet Potato Baked Oatmeal Recipe
Garnishes
To elevate your Sweet Potato Baked Oatmeal Recipe even more, consider topping it with a dollop of Greek yogurt or a drizzle of warm maple syrup. Fresh sliced bananas or a sprinkle of cinnamon can also add lovely layers of flavor and personality to each serving.
Side Dishes
This baked oatmeal pairs wonderfully with a cup of your favorite coffee or tea and a side of fresh fruit like berries or orange slices. For a heartier meal, enjoy it alongside scrambled eggs or turkey bacon to balance the sweet and savory.
Creative Ways to Present
If you’re serving this dish for guests or brunch, try baking it in individual ramekins for personalized portions. You can also layer it with yogurt and fruit for a stunning parfait-style presentation that tastes as good as it looks.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Sweet Potato Baked Oatmeal Recipe leftovers in an airtight container in the refrigerator. It will stay fresh and tasty for up to four days, making weekday breakfasts a breeze.
Freezing
You can freeze baked oatmeal slices wrapped tightly in plastic wrap or foil and stored in a freezer-safe bag or container. This is perfect for batch preparation, allowing you to thaw and enjoy at your convenience without sacrificing flavor or texture.
Reheating
To reheat, cover the entire dish with foil and warm it in the oven at 350 degrees Fahrenheit for about 20 minutes, or until heated through. Individual pieces can be reheated in a toaster oven for 5 to 10 minutes or even in the microwave for about a minute for quick enjoyment.
FAQs
Can I use regular milk instead of almond milk?
Absolutely! While almond milk keeps this recipe dairy-free and light, regular cow’s milk or any other plant-based milk works just fine and will still yield delicious results.
Is it possible to make this recipe gluten-free?
Yes! Just make sure to use certified gluten-free rolled oats, as regular oats might be processed with gluten-containing grains.
Can I substitute the sweet potato with pumpkin?
Definitely. Pumpkin puree will provide a similar texture and sweetness and blends especially well with the pumpkin pie spice already in this recipe.
How do I make this recipe vegan?
This Sweet Potato Baked Oatmeal Recipe is already vegan if you use plant-based milk and maple syrup, so you’re all set!
Can I add other mix-ins like dried fruit or chocolate chips?
Yes, feel free to get creative with your favorite mix-ins! Dried cranberries, raisins, or even vegan chocolate chips work wonderfully and add a new twist to this cozy dish.
Final Thoughts
I’m so excited for you to try this Sweet Potato Baked Oatmeal Recipe because it truly feels like a warm hug in food form. It’s simple enough for everyday breakfasts yet special enough to impress your brunch guests. Not only is it packed with wholesome, delicious ingredients, but it also makes your kitchen smell like pure comfort. Trust me, once you make it, this recipe will become a beloved staple in your recipe box for cozy mornings ahead!
Print
Sweet Potato Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sweet Potato Baked Oatmeal recipe combines hearty rolled oats with the natural sweetness and creaminess of mashed sweet potatoes, enhanced by warming spices like pumpkin pie spice and cinnamon. Topped with a crunchy pecan and brown sugar mixture, this wholesome breakfast dish is baked to golden perfection and served warm, making for a cozy and nutritious start to your day.
Ingredients
Main 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 extract
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: Preheat your oven to 375°F (190°C) and lightly spray an 8-inch square baking dish with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, pumpkin pie spice, cinnamon, and sea salt. Stir these dry ingredients thoroughly to ensure even distribution of spices.
- Add Wet Ingredients: Into the same bowl, add the unsweetened almond milk, mashed sweet potato, pure maple syrup, ground flaxseed, melted coconut oil, and vanilla extract. Stir everything together well until fully combined into a thick, hearty mixture.
- Transfer Mixture: Carefully pour the oatmeal mixture into the prepared baking dish, spreading it out evenly.
- Prepare Topping: In a small bowl, mix together the brown sugar or coconut sugar, chopped pecans or walnuts, rolled oats, and melted coconut oil. Sprinkle this topping evenly over the oatmeal mixture in the baking dish.
- Bake: Bake in the preheated oven for 30 to 35 minutes. The top should become golden brown and the center should be set when done. Remove the dish from the oven and let it cool for a few minutes.
- Serve: Portion the baked oatmeal and serve warm, adding extra maple syrup on top if desired.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat the whole baked oatmeal, cover it with foil and warm in a 350°F oven for about 20 minutes. For individual portions, reheat in a toaster oven at 350°F for 5-10 minutes or microwave for 1 minute.
Notes
- You can substitute coconut sugar for brown sugar in the topping for a different flavor profile.
- Use chopped walnuts or pecans depending on your preference or nut availability.
- For a vegan version, ensure all ingredients such as baking powder are vegan-friendly (most are).
- Leftovers reheat well, making this recipe convenient for meal prep breakfast options.
- Add a drizzle of extra maple syrup or a dollop of plant-based yogurt when serving for additional sweetness and creaminess.
