Sweet Potato Baked Oatmeal


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15 minutes
35 minutes
Sweet Potato Baked Oatmeal

This sweet potato baked oatmeal is loaded with sweet potato goodness and topped with a crispy pecan topping. It’s also vegan and gluten-free!


  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 2 cups unsweetened almond milk
  • 1 cup mashed sweet potato
  • 1/4 cup pure maple syrup, plus more for serving
  • 1 Tablespoon ground flaxseed*
  • 1 Tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • Topping

    • 1/4 cup brown sugar or coconut sugar
    • ¼ cup chopped pecans (or walnuts)
    • 2 Tablespoons rolled oats
    • 1 Tablespoon coconut oil, melted


  1. Preheat oven to 375°F.

  2. Spray an 8-inch square baking dish with cooking spray.

  3. In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.

  4. Add in the milk, sweet potato, maple syrup, flaxseed, coconut oil and vanilla to the bowl. Stir well to combine.

  5. Carefully pour oatmeal mixture into the prepared baking dish.

  6. Mix together topping ingredients in a small bowl and sprinkle over oatmeal mixture. 

  7. Bake for 30 to 35 minutes, until the top is golden and center is set. Remove from the oven and let cool for a few minutes. Portion and serve. 

  8. For storage: store in the refrigerator in an airtight container for up to 4 days.

  9. To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute

Nutrition Per Serving: 1/6 of recipe

Calories: 273 | Sugar: 19g | Sodium: 354mg | Fat: 10g | Carbohydrates: 42g | Fiber: 4g | Protein: 5g


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