Sweet Potato Baked Oatmeal Recipe
A cozy and wholesome Sweet Potato Baked Oatmeal that combines creamy oats with the natural sweetness of mashed sweet potatoes and warm pumpkin pie spices. Perfect for a nutritious breakfast or snack that’s easy to prepare and full of comforting fall flavors.
- Prep Time: 10 minutes
- Cook Time: 30 to 35 minutes
- Total Time: 40 to 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Oatmeal Base
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 2 cups unsweetened almond milk
- 1 cup mashed sweet potato
- ¼ cup pure maple syrup, plus more for serving
- 1 Tablespoon ground flaxseed
- 1 Tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
Topping
- ¼ cup brown sugar or coconut sugar
- ¼ cup chopped pecans or walnuts
- 2 Tablespoons old fashioned rolled oats
- 1 Tablespoon coconut oil, melted
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly spray an 8-inch square baking dish with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, pumpkin pie spice, cinnamon, and sea salt. Stir these dry ingredients thoroughly to ensure even distribution of spices.
- Add Wet Ingredients: Into the same bowl, add the unsweetened almond milk, mashed sweet potato, pure maple syrup, ground flaxseed, melted coconut oil, and vanilla extract. Stir everything together well until fully combined into a thick, hearty mixture.
- Prepare Baking Dish: Carefully pour the oatmeal mixture into the prepared baking dish, spreading it out evenly.
- Make Topping and Sprinkle: In a small bowl, mix together the brown sugar or coconut sugar, chopped pecans or walnuts, rolled oats, and melted coconut oil. Sprinkle this topping evenly over the oatmeal mixture in the baking dish.
- Bake: Bake in the preheated oven for 30 to 35 minutes. The top should become golden brown and the center should be set when done. Remove the dish from the oven and let it cool for a few minutes.
- Serve: Portion the baked oatmeal and serve warm, adding extra maple syrup on top if desired.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat the whole baked oatmeal, cover it with foil and warm in a 350°F oven for about 20 minutes. For individual portions, reheat in a toaster oven at 350°F for 5-10 minutes or microwave for 1 minute.
Notes
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, and cloves if unavailable.
- For a nut-free version, omit the nuts in the topping or replace with seeds like pumpkin or sunflower seeds.
- Ground flaxseed adds extra fiber and omega-3 fatty acids, but can be omitted if unavailable.
- Use cooked mashed sweet potato or canned puree for convenience.
- The baked oatmeal can be made ahead and refrigerated for quick breakfasts throughout the week.
- Adjust sweetness by adding more or less maple syrup according to taste.
Keywords: sweet potato baked oatmeal, baked oatmeal, healthy breakfast, pumpkin pie spice, maple syrup, vegetarian breakfast
Find it online: https://hannahdelgado.com/sweet-potato-baked-oatmeal-recipe/
