This Baked Sweet Potato Oatmeal is an easy, nutritious baked oatmeal that combines creamy sweet potato puree, wholesome oats, and warming spices for a cozy, satisfying breakfast.
Packed with fiber and whole grains, oats make a reliable, nourishing way to start the day. When the weather turns cooler and I want something hearty and comforting, this Sweet Potato Baked Oatmeal is one of my go-to breakfasts.
Made from nutrient-dense sweet potatoes, fragrant cinnamon and nutmeg, and fiber-rich rolled oats, this baked oatmeal is both flavorful and simple to prepare.
The method is straightforward: combine, let the oats soak briefly, and bake — perfect for busy mornings or meal prep.
Wholesome Ingredients & Substitutions
- Oats: Use old-fashioned or quick-cooking rolled oats. Avoid steel-cut oats for this baked oatmeal.
- Sweet Potato Puree: Canned puree works, but homemade puree from baked or Instant Pot sweet potatoes gives the best texture and flavor.
- Milk: Any milk—dairy or plant-based—works here, including whole milk, skim, almond, soy, or oat milk.
- Maple Syrup: Pure maple syrup pairs beautifully with sweet potato and spices. You can substitute brown sugar in equal amounts if preferred.
- Flavors: Ground cinnamon and freshly grated nutmeg provide warm spice notes. A pinch of salt enhances the flavors and a splash of vanilla adds depth.
- Egg & Baking Powder: An egg and baking powder help the oatmeal set with a slightly cake-like texture. If you omit the egg, the finished oatmeal will be a bit looser but still tasty.
- Fat: Melted coconut oil or butter both work; use what you prefer in the recipe and for greasing the baking dish.
- Ground Flaxseed: Optional, but it adds extra fiber and nutrients.
How to Make Baked Sweet Potato Oatmeal
Tips below will help you get consistent results. Exact ingredient amounts and full instructions appear in the recipe card.
- Grease the Dish: Lightly grease a 2-quart baking dish with butter or coconut oil.
- Mash the Sweet Potato: Add about 1 cup sweet potato puree (or the flesh of one large baked sweet potato) to the prepared dish and mash until smooth.
- Mix Wet Ingredients and Spices: Stir in 1/3 cup maple syrup, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon kosher salt, 1 teaspoon baking powder, 2 tablespoons ground flaxseed (optional), 1 teaspoon vanilla, 2 tablespoons melted coconut oil or butter, 1 beaten large egg, and 1 1/2 cups milk.
- Add Oats: Stir in 2 cups uncooked rolled oats until everything is evenly combined and the oats are coated.
- Let Oats Soak: Allow the mixture to sit at room temperature while the oven preheats to 350°F. Alternatively, cover and refrigerate for up to 24 hours for a make-ahead option.
- Bake: Bake in a 350°F oven for 25–30 minutes (40–45 minutes if baking straight from the refrigerator) until the oats are set and the mixture is warmed through.
- Serve: Serve warm, optionally drizzled with extra maple syrup and topped with chopped walnuts or pecans for crunch.
Make-Ahead and Storage Instructions
- Make-Ahead: Assemble the recipe up to the point of baking, cover, and refrigerate overnight or up to 24 hours. When ready, remove from the fridge while the oven preheats to 350°F and bake 40–45 minutes, until set.
- Storage: Cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4–5 days. Reheat individual portions in the microwave in 30-second intervals until warmed through, adding a splash of milk if needed to loosen the texture.
- Freezing: Slice cooled baked oatmeal, wrap slices in parchment, and freeze in a labeled freezer bag. Thaw and reheat in short intervals, stirring between, until hot.
More Favorite Sweet Potato Breakfast Ideas
- 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 try this Sweet Potato Oatmeal, please consider leaving a comment and rating to share how it turned out.
Sweet Potato Oatmeal
Ingredients
- 1 cup sweet potato puree (or one large baked sweet potato)
- 1/3 cup maple syrup
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 tablespoons ground flaxseed (optional)
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter, plus more for greasing
- 1 large egg, beaten (optional)
- 1 1/2 cups milk (any variety)
- 2 cups uncooked rolled oats
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish with butter or oil.
- Add sweet potato puree to the dish and mash until smooth if using fresh sweet potato.
- Stir in maple syrup, cinnamon, nutmeg, salt, baking powder, ground flaxseed (if using), vanilla, melted coconut oil or butter, beaten egg, and milk until combined.
- Add the rolled oats and stir just until incorporated and coated.
- Let the mixture sit while the oven preheats so the oats can soften, or cover and refrigerate up to 24 hours for make-ahead baking.
- Bake for 25–30 minutes (or 40–45 minutes if baking directly from the fridge) until oats are tender and most moisture is absorbed.
- Serve warm with extra maple syrup and chopped nuts if desired.
Notes
Oats: Use rolled oats (old-fashioned or quick-cooking). Do not use steel-cut oats. For a gluten-free version, choose certified gluten-free oats.
Milk: Any dairy or non-dairy milk works.
Egg: Omit if needed; the texture will be less set but still delicious.
Sweetener: Brown sugar can replace maple syrup in equal amounts. For a naturally sweet option, substitute 1 mashed banana for the maple syrup and add 2 tablespoons extra milk if needed.
Storage: Refrigerate covered for up to 4–5 days. To freeze, slice, wrap in parchment, and store in a freezer bag. Reheat in short intervals until warmed through.
Make-ahead: Assemble up to the bake step and refrigerate up to 24 hours. Remove from the fridge while the oven preheats, then bake 40–45 minutes until set.
Nutrition
Nutrition information is an estimate.