This Sweet Potato Oatmeal is an easy recipe for baked oatmeal featuring sweet potato puree, rich maple syrup, and warming spices.
This Sweet Potato Oatmeal was inspired by my recipe for Sweet Potato Casserole, as sweet potatoes are a perfect, albeit unexpected, healthy addition to breakfast. Don't miss out on these additional breakfast recipes featuring sweet potatoes, Sweet Potato Breakfast Hash, Stuffed Breakfast Sweet Potato, and Sweet Potato Pancakes.
Sweet potatoes and maple syrup are folded into hearty, healthy oats and baked to perfection for an easy breakfast.
If you have ever heard of Amish Baked Oatmeal, this recipe has a very similar texture. It is thick, hearty, and nearly slices up like cake.
But what sets this Baked Oatmeal apart is the flavor. With the sweet, earthiness of the sweet potatoes, paired with rich maple syrup, and warming spices, this Sweet Potato Oatmeal tastes a lot like Sweet Potato Casserole--in breakfast form!
But bottom line, this baked oatmeal recipe is delicious and it is a fun change-up from traditional oatmeal.
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 really 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: Use mashed baked sweet potatoes for the sweet potato puree called for in this recipe.
- 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 the coconut oil if desired.
How to Make Baked Sweet Potato Oatmeal
- Mix together milk, maple syrup, vanilla, egg, flaxseed, coconut oil, sweet potato puree, baking powder, salt, cinnamon, and nutmeg together until well combined.
- Add in oats and stir until oats are well incorporated.
- Pour oatmeal into a greased 2-quart baking dish and bake until the oatmeal is set, or until a toothpick inserted in the center comes out clean.
- Allow to rest for 10-15 minutes before slicing and serve with additional maple syrup and chopped nuts if desired.
How to Prep Baked Oatmeal in Advance
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.
- Bake for 40-45 minutes or until oatmeal is warmed through and set.
Baked Pumpkin Oatmeal
If you are not a sweet potato fan or don't have sweet potato puree on hand, canned pumpkin puree works in equal amounts.
- Use 1 cup pure pumpkin puree (not pumpkin pie filling) in place of the sweet potato puree.
- Instead of cinnamon and nutmeg add in 1 and ½ teaspoons pumpkin pie spice OR 1 teaspoon cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
- Follow the instructions for the remaining ingredients and bake time.
More Oatmeal Recipes
- Slow Cooker Oatmeal
- Instant Pot Oatmeal
- Spiced Vanilla Chai Oatmeal
- Baked Carrot Cake Oatmeal
- Banana Baked 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 old fashioned oats
- ⅓ cup maple syrup
- 2 teaspoons of cinnamon
- ¼ teaspoon salt
- ¼ teaspoon fresh nutmeg
- 1 cup sweet potato puree
- 2 tablespoon ground flax seed
- 1 teaspoon baking powder
- 1 ½ cups milk any variety
- 1 ½ tablespoons coconut oil or butter melted
- 1 large egg beaten
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Grease a 2 quart or 8 inch square pan with butter or coconut oil.
- Mix together milk, maple syrup, vanilla, egg, cinnamon, nutmeg, sweet potato puree, baking powder, flax, remaining 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.
- Leftover baked oatmeal can be stored covered in the fridge for 3-4 days. Reheat in the microwave before serving.
- Use any milk you like for this sweet potato oatmeal. I have used regular milk, coconut milk, and almond milk with great success.
- I used old fashioned oats for these recipes, but quick-cooking oats work as well. Do NOT use steel-cut oats. Be sure to use certified gluten-free oats for a gluten-free baked oatmeal recipe.
- You can use melted butter in place of the melted coconut oil. Or omit both the coconut oil or butter for a lower fat oil.
- You can use brown sugar in place of the maple syrup. If you like your oatmeal very sweet use ½ cup maple syrup/brown sugar.
- If you don't have Sweet Potato Puree on hand, use canned pumpkin and add in ¼ teaspoon ground ginger for a pumpkin pie version of baked oatmeal.
- To Prep Baked Oatmeal in advance: Assemble up to baking and cover and refrigerate for up to 24 hours. Remove from fridge and pre-heat oven to 350 degrees. Bake for 40-45 minutes, or until set.