Sweet Potato Oatmeal
Made with nutrient-dense sweet potatoes, fiber-rich oats, and warming spices, this easy Sweet Potato Oatmeal will keep you satisfied for hours!
Servings: 6
Equipment
Ingredients
- 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.
Video
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: 235kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 177mg | Potassium: 599mg | Fiber: 5g | Sugar: 9g | Vitamin A: 9243IU | Vitamin C: 11mg | Calcium: 160mg | Iron: 2mg
