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Sweet Potato Oatmeal

BreakfastGluten Free

By Kristen Chidsey

5 from 4 votes

Nov 18, 2024

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This Baked Sweet Potato Oatmeal recipe comes together with minimal effort to deliver a hearty and healthy baked oatmeal that is packed with earthy sweet potatoes and warming spices.

Love baked oatmeal? After enjoying this Sweet Potato Baked Oatmeal, try out Pumpkin Baked Oatmeal, Baked Apple Oatmeal, Banana Baked Oatmeal, and Carrot Cake Oatmeal to add variety to your breakfast routine.

Wholesome Ingredients & Substitutions

• Oats: Use old-fashioned or quick-cooking rolled oats, not steel-cut oats for this baked oatmeal recipe.
• Sweet Potato Puree: While you can opt to use canned or homemade sweet potato puree, I typically plan to make extra Instant Pot Sweet Potatoes or baked sweet potatoes earlier in the week and then mash one up to use to make sweet potato oatmeal.  
• Milk: Any variety--whole milk, skim milk, almond milk, soy milk, and coconut milk.
• 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.
• For Flavor: Ground Cinnamon and grated nutmeg give this oatmeal warming notes that play off the natural flavor of sweet potatoes. A pinch of salt helps to enhance the flavor, while vanilla adds a natural depth and sweetness to the oatmeal. 
• Egg + Baking Powder: Both work together to give the oatmeal a cake-like consistency. Feel free to omit the egg, just keep in mind the oatmeal will be a bit on the looser side--yet still delicious!
• Coconut Oil: Melted butter can be substituted in place of coconut oil if desired.
• Ground Flaxseed: Optional, but adds nutrients and additional fiber.

How to Make Baked Sweet Potato Oatmeal

The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.

1. Combine Ingredients. I typically mix the ingredients together right inside the baking dish to cut back on the number of dishes. For best results, mash the sweet potato first, then mix in the remaining ingredients up the oats. Add in the oats and stir to combine. 
2. Let the Oats Soak. At this point you can opt to cover the baking dish with plastic wrap and refrigerate for up to 24 hours before baking OR simply let the oats sit on the counter while the oven preheats. This allows time for the oats to soak up the liquid and become soft and tender. 
3. Bake. Bake the oatmeal until set and warm. 
4. Serve. Sweet potato oatmeal is fabulous served warm with no additions or with additional maple syrup and chopped walnuts or pecans for a bit of crunch.

Make-Ahead and Storage Instructions

• Meal Prep: Assemble the oatmeal up to baking, cover with plastic wrap, and refrigerate overnight (or up to 24 hours in advance.) When ready to bake, remove oatmeal from the fridge while the oven preheats to 350 degrees F. Remove the plastic wrap, and bake for 40-45 minutes or until oatmeal is set and warmed through. 
• Storage: Allow the oatmeal to cool completely. Cover the baking dish tightly or transfer to an air-tight container. Store in the refrigerator for up to 5 days. Reheat individual servings on a heat-safe plate in the microwave in 30-second intervals until warmed through.

More Favorite Sweet Potato Breakfast Recipes

• The Best Sweet Potato Pancakes
• Gluten-Free Sweet Potato Waffles
• Sweet Potato Biscuits
• Baked Eggs in Sweet Potatoes
• Sweet Potato Crust Quiche
• Breakfast Sweet Potatoes

If you gave this Healthy Sweet Potato Oatmeal a try, I would love for you to leave a comment and review below. 

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5 from 4 votes

Sweet Potato Oatmeal

By: Kristen Chidsey

Servings: 6

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

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Made with nutrient-dense sweet potatoes, fiber-rich oats, and warming spices, this easy Sweet Potato Oatmeal will keep you satisfied for hours!

Video

Ingredients 

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• ▢ 1 cup sweet potato puree, or one large baked sweet potato
• ▢ ⅓ cup maple syrup
• ▢ 2 teaspoons cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ ¼ teaspoon kosher salt
• ▢ 1 teaspoon baking powder
• ▢ 2 tablespoons ground flax seed
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoons melted coconut oil or butter, plus more for greasing baking dish
• ▢ 1 large egg, beaten
• ▢ 1½ cups milk, any variety
• ▢ 2 cups uncooked rolled oats

Instructions 

• Grease a 2-quart baking dish with butter or coconut oil.
• To the prepared baking dish, add the flesh of 1 large sweet potato and mash until smooth. Alternatively, add in 1 cup of prepared sweet potato puree to the prepared baking dish.
• To the sweet potatoes, add ⅓ cup maple syrup, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon kosher salt, 1 teaspoon baking powder, 2 tablespoons ground flax seed, 1 teaspoon vanilla extract, 2 tablespoons melted coconut oil or butter, 1 large egg, and 1½ cups milk and mix well.
• Add in 2 cups uncooked rolled oats and stir just until incorporated and oats are coated.
• Once the sweet potato oatmeal is assembled, preheat the oven to 350℉ and let the oats sit at room temperature while the oven preheats. This will give time for the oats to soften and absorb the flavor.
• Once the oven has preheated, bake the sweet potato oatmeal 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

• 2 Quart Casserole Dish

Notes

Oats: Use rolled oats (old-fashioned or quick-cooking) but do NOT use steel-cut oats. Be sure to use certified gluten-free oats for a gluten-free baked oatmeal recipe.

Milk: Use any variety of milk or non-dairy milk you like for this sweet potato oatmeal. 

Egg: Omit the egg if needed. The oatmeal won't set up as much, but will be every bit as delicious. 

Sweetener: You can use brown sugar in place of maple syrup. If you like your oatmeal very sweet use ½ cup maple syrup/brown sugar. If you want a naturally sweetened oatmeal, use 1 mashed banana in place of the maple syrup. You may need to add in 2 tablespoons of milk to account for the less liquid. 

Storage: Let cool then store in a covered or airtight container in the fridge for 3-4 days. Reheat in the microwave before serving. To freeze, I would recommend slicing the oatmeal, wrapping it in parchment paper, and then freezing it in a large freezer bag. You can unwrap each slice and place it in a heat-safe bowl. Reheat it in 30-second intervals, stirring between each interval until warmed through. Add milk to thin if desired.

To Prep Baked Oatmeal in advance: Assemble up to baking and cover and refrigerate for up to 24 hours. Remove from fridge and preheat oven to 350 degrees F. Bake for 40-45 minutes, or until set. 

Nutrition

Calories: 235kcalCarbohydrates: 37gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 37mgSodium: 177mgPotassium: 599mgFiber: 5gSugar: 9gVitamin A: 9243IUVitamin C: 11mgCalcium: 160mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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