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Sweet Potato Baked Oatmeal Recipe

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★★★★

4 from 85 reviews

This Sweet Potato Baked Oatmeal is a wholesome and comforting breakfast dish, combining the natural sweetness of mashed sweet potatoes with warm spices like pumpkin pie spice and cinnamon. Baked to golden perfection with a crunchy pecan and oat topping, it offers a delicious, hearty start to your day with a delightful blend of flavors and textures.

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking your oatmeal.
  2. Prepare Baking Dish: Spray an 8-inch square baking dish with cooking spray to prevent sticking and ensure easy cleanup.
  3. Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, pumpkin pie spice, cinnamon, and sea salt. Stir well to evenly distribute the spices and leavening.
  4. Combine Wet Ingredients: Add the unsweetened almond milk, mashed sweet potato, pure maple syrup, ground flaxseed, melted coconut oil, and vanilla extract to the dry ingredients. Stir thoroughly until you get a smooth, uniform oatmeal batter.
  5. Pour Batter: Carefully pour the oatmeal mixture into the prepared baking dish, spreading it evenly.
  6. Prepare Topping: In a small bowl, mix together the brown sugar (or coconut sugar), chopped pecans or walnuts, rolled oats, and melted coconut oil to create a crunchy, sweet topping.
  7. Add Topping: Sprinkle the prepared topping evenly over the oatmeal batter in the baking dish.
  8. Bake: Place the dish in the oven and bake for 30 to 35 minutes, until the topping turns golden brown and the center is set.
  9. Cool and Serve: Remove from the oven and allow the baked oatmeal to cool for a few minutes before portioning and serving. Add extra maple syrup on top if desired.
  10. Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  11. Reheat Whole: To reheat the entire baked oatmeal, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes.
  12. Reheat Individual Portions: Reheat individual servings in a toaster oven at 350°F for 5-10 minutes or microwave for about 1 minute until heated through.

Notes

  • You can substitute mashed pumpkin or butternut squash for sweet potato if preferred.
  • Use coconut sugar for a lower glycemic index alternative to brown sugar.
  • Ground flaxseed can be replaced with chia seeds for similar texture and nutritional benefits.
  • For a nut-free version, omit nuts and consider sunflower seeds for crunch.
  • Ensure sweet potatoes are well mashed to avoid lumps in the oatmeal.
  • This baked oatmeal freezes well; thaw overnight in the fridge and reheat as usual.
  • Add a pinch of nutmeg for additional warmth and flavor if desired.

Keywords: sweet potato baked oatmeal, baked oatmeal recipe, healthy breakfast, pumpkin pie spice oatmeal, gluten free oatmeal breakfast

Find it online: https://epicrecipebox.com/sweet-potato-baked-oatmeal-recipe/