Healthy Baked Sweet Potato Oatmeal

Healthy Baked Sweet Potato Oatmeal is an easy baked oatmeal recipe that tastes just like a sweet potato casserole. This Sweet Potato Oatmeal is warming, hearty, and full of incredible flavor.

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 sweet potato recipes, Sweet Potato Breakfast Hash, Stuffed Breakfast Sweet Potato, and Sweet Potato Pancakes.

Healthy Baked Sweet Potato Oatmeal

Sweet potatoes and maple syrup are folded into hearty, healthy oats and baked to perfection for an easy, healthy oatmeal recipe.

This baked oatmeal is thick and hearty and almost slices up like cake. If you have ever heard of Amish Baked Oatmeal, this recipe is very similar to that–just flavored with sweet potatoes instead and a few of the heavier ingredients have been swapped out for healthier choices. And if sweet potatoes aren’t your thing, you may LOVE my recipe Banana Baked Oatmeal. 

But bottom line, this baked oatmeal recipe is delicious and it is a fun change-up from traditional oatmeal.

Ingredients in Baked Oatmeal

• Oats–I used old fashioned oats for this recipe, but quick-cooking oats work as well.
• 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.
• Spices–Cinnamon and nutmeg are classic combination for sweet potatoes.
• Salt--A tiny bit of salt helps this flavors to POP.
• Vanilla Extract–Pure vanilla extract is best, imitation vanilla extract leaves an artificial aftertaste.
• Egg–An egg helps to bind this oatmeal together and make it more like a cake texture.
• Coconut Oil–Melted butter can be substituted in place of the coconut oil if desired.
• Baking Powder–Be sure your baking powder is fresh for the best results.
• Milled Flax Seed–This is an optional add-in, but adds in some healthy fats and fiber.

How to Make Baked 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 fridge while oven preheats to 350 degrees.
• Bake for 40-45 minutes or until oatmeal is warmed through and set.

A Few Notes on this Healthy Baked Oatmeal

• Be sure to use certified gluten-free oats to keep this Baked Oatmeal gluten-free.
• I used only 1/3 cup of maple syrup, if you like your oatmeal really sweet, you can up that to a full 1/2 cup or even cut back on sugar by cutting the maple syrup to 1/4 cup.

More Oatmeal Recipes

• Slow Cooker Oatmeal
• Instant Pot Oatmeal
• Spiced Vanilla Chai Oatmeal
• Baked Carrot Cake Oatmeal

Sweet Potato Oatmeal

Healthy Baked Sweet Potato Oatmeal is an easy baked oatmeal recipe that tastes just like a sweet potato casserole. This Sweet Potato Oatmeal is warming, hearty, and full of incredible flavor.

5 from 3 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6

Calories: 257kcal

Author: Kristen Chidsey

Ingredients

• ▢ 2 cups uncooked old fashioned oats
• ▢ 1/3 cup maple syrup
• ▢ 2 teaspoons of cinnamon
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon fresh nutmeg
• ▢ 1 cup sweet potato puree
• ▢ 2 tablespoon ground flax seed
• ▢ 1 teaspoon baking powder
• ▢ 1 1/2 cups milk any variety
• ▢ 1 1/2 tablespoons coconut oil or butter melted
• ▢ 1 large egg beaten
• ▢ 1 teaspoon vanilla

Instructions

• 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.

Equipment Needed

• 2 Quart Casserole Dish

Notes

• 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 1/2 cup maple syrup/brown sugar.
• If you don't have Sweet Potato Puree on hand, use canned pumpkin and add in 1/4 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. 

Nutrition

Calories: 257kcal | Carbohydrates: 41g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 209mg | Potassium: 456mg | Fiber: 5g | Sugar: 14g | Vitamin A: 9010IU | Vitamin C: 9.2mg | Calcium: 165mg | Iron: 1.8mg

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