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Sweet Potato Baked Oatmeal

Irresistible Sweet Potato Baked Oatmeal You Can’t Miss

Sweet Potato Baked Oatmeal is a cozy, nutritious breakfast that brings together hearty oats and sweet potatoes in an irresistible way.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Baked Oatmeal
  • 2 cups rolled oats old-fashioned oats for best texture
  • 1 cup cooked sweet potato mashed until smooth
  • 1 cup milk dairy or plant-based
  • 2 large eggs for structure
  • 1/4 cup maple syrup optional
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Optional Mix-Ins
  • 1/2 cup chopped nuts walnuts or pecans
  • 1/2 cup raisins or dried cranberries
  • 2 tablespoons chia seeds or flaxseeds

Equipment

  • Oven
  • Mixing bowls
  • Baking dish

Method
 

How to Make Sweet Potato Baked Oatmeal
  1. Preheat your oven to 350°F. Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
  2. In a bowl, stir together rolled oats, cinnamon, and salt until evenly combined.
  3. Scoop cooked sweet potato flesh and mash until smooth.
  4. In another bowl, whisk eggs, milk, maple syrup, and vanilla until silky and well-blended.
  5. Stir together the wet mixture into dry oats and fold in mashed sweet potato until a uniform batter forms.
  6. Transfer the oat mixture to your prepared dish, smoothing the top with a spatula for even baking.
  7. Bake for 25–30 minutes, or until the edges are golden brown and the center is set.
  8. Let it rest 5 minutes before slicing. Enjoy warm, topped with nuts or fruit.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 27gProtein: 4gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 120mgPotassium: 200mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.

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