Sweet Potato Oatmeal is the ultimate wholesome fall breakfast. Made with nutrient-dense sweet potatoes, fiber-rich oats, and warming spices, this easy breakfast will keep you satisfied for hours!
Just like my recipes for Pumpkin Baked Oatmeal, Banana Baked Oatmeal, and Carrot Cake Oatmeal, this recipe for Baked Sweet Potato Oatmeal, is a rich, hearty, and healthy breakfast recipe that comes together with minimal effort.
Reasons to Love Sweet Potato Baked Oatmeal
- Easy Make-Ahead Breakfast. Dump, mix, and bake. Sweet Potato Oatmeal is a super easy breakfast that tastes delicious fresh from the oven or warmed up later in the week.
- Healthy. Made with vitamin-rich sweet potato puree, fiber-rich oats, and calcium-rich milk, this baked oatmeal is packed with nutrients.
- Incredible Flavor. From the sweet, earthiness of the sweet potatoes, paired with rich maple syrup to the warming spices, this baked oatmeal tastes a lot like Sweet Potato Casserole.
Notes on Ingredients Needed
- Oats: Use old-fashioned or quick-cooking oats, not steel-cut oats for this baked oatmeal recipe.
- Milk: Any variety of milk works. Whole milk, skim milk, almond milk, soy milk, and coconut milk all produce delicious results.
- Maple Syrup: Pure maple syrup pairs well with the spices and sweet potato in this oatmeal recipe, but feel free to use equal amounts of brown sugar in its place.
- Sweet Potato Puree: Use canned or homemade sweet potato puree. Or simply mashed up leftover baked sweet potatoes.
- Egg: An egg helps to bind this oatmeal together and make it more like a cake texture. Feel free to omit if you have an egg allergy.
- Coconut Oil: Melted butter can be substituted in place of coconut oil if desired.
- Egg-Free: Make this sweet potato baked oatmeal egg-free, by simply omitting the egg, just keep in mind it will not set up into a cake-like consistency, but will still be delicious.
- Dairy-Free: Use your favorite non-dairy milk. I love canned coconut milk, as it pairs well with sweet potato puree.
- No sweet potato puree? Swap out the sweet potato puree for a pumpkin puree for a delicious Baked Pumpkin Oatmeal. It is a great way to use canned pumpkin puree!
This oatmeal is a great recipe to make the night before and store in the refrigerator.
- Assemble the oatmeal up to baking and cover and refrigerate overnight (or up to 24 hours in advance.)
- Remove oatmeal from the fridge while the oven preheats to 350 degrees F.
- Bake for 40-45 minutes or until oatmeal is warmed and set.
More Delicious Oatmeal Recipes
- Slow Cooker Oatmeal
- Instant Pot Oatmeal
- Peanut Butter and Jelly Oatmeal
- Overnight Oats
- Strawberries and Cream Oatmeal
- Chocolate Oatmeal
If you gave this Healthy Sweet Potato Oatmeal a try, I would love for you to leave a comment and review below.
Sweet Potato Oatmeal
- 2 cups uncooked rolled oats
- ⅓ cup maple syrup
- 2 teaspoons cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 1 cup sweet potato puree
- 2 tablespoons ground flax seed
- 1 teaspoon baking powder
- 1½ cups milk any variety
- 2 tablespoons melted coconut oil or butter plus more for greasing baking dish
- 1 large egg beaten
- 1 teaspoon vanilla
- Preheat the oven to 350 ℉. Grease a 2 quart or 8-inch square pan with butter or coconut oil.
- In a large mixing bowl, combine milk, maple syrup, vanilla, egg, cinnamon, nutmeg, sweet potato puree, baking powder, flax, melted butter (or coconut oil), and salt together until well combined. Add in oats and stir just until incorporated and oats are coated.
- Bake for 25-30 minutes, until oats are tender and moisture has been absorbed.
- Serve warm with additional maple syrup and chopped walnuts if desired.