Enjoy these creamy, rich, and delicious sweet potato baked oats casserole. It’s the perfect breakfast sweet potato recipe that you can bake up in 30 minutes.
Baked oatmeal recipes are ideal for busy weekday mornings or for slow Sunday brunch. This sweet potato version is a healthy fiber filled breakfast you will be making on repeat.
This recipe is ideal for when you find yourself with leftover mashed or baked sweet potatoes. It can be made refined sugar-free, dairy free, and doesn’t contain eggs either.
I love this recipe because I find the sweet potato creates a rich and creamy texture that just feels like the perfect comfort food for a cool morning.
Below you can get all the details for the ingredients, cooking preparation, and steps for baking. Let’s dive in!
- Large Mixing Bowl
- Measuring Cups and Spoons
- 9X9 Inch Baking Pan
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
Ready to begin cooking? Simply jump to the recipe card below and begin.
Health Benefits Of Eating Sweet Potatoes For Breakfast:
Sweet potato is a higher fiber lower glycemic root vegetable. It’s especially great when paired with the oats for even more fiber.
Any variety of sweet potatoes will work for this recipe as well. All sweet potatoes are high in nutrients and vitamins and are a great way to keep you full in the morning.
You can use roasted or boiled sweet potatoes for this recipe. Usually, I make this recipe whenever I have leftover smoked sweet potatoes or potato mash left.
I prefer sweet potato over pumpkin because it has a better flavor and texture, but you could use it as a substitute.
Can You Bake Oatmeal?
Yes, you can make oatmeal in your oven. Skip the stovetop version and try this baked oatmeal style casserole instead.
I find that it has a much better texture (similar to a bread pudding). It’s still soft and tender, but baking it allows it to be a little more spongey or cake like compared to whipping it up on the stovetop.
It’s an ideal breakfast recipe for meal prepping or serving for friends and family. This sweet potato casserole inspired version of this dish is also festive for the fall and winter time but tastes amazing year-round.
- 2 1/4 cups Rolled Oats (not quick oats or steel cut)
- 1 cup Mashed or Roasted Sweet Potato
- 1 1/2 cups Oat Milk (or other preferred milk of choice)
- 2 tbsp. Melted Butter (can sub with coconut oil
- 1/3 cup Maple Syrup (can sub with honey, brown sugar, or a low carb sweetener like allulose)
- 1 tsp. Baking Powder + Baking Soda
- 1 tsp. Cinnamon
- 1 tsp. Vanilla (vanilla helps amplify the flavor of the sweet potato)
- 1/2 tsp Salt
- Toppings (optional): Pecans, marshmallows, brown sugar, dried cranberries, white chocolate chips, or even some frozen blueberries.
If you don’t have leftover mashed or baked sweet potatoes for this recipe, you will need to prep some. Take two small or one large sweet potato and slice it in half.
Place it in a pot and cover it with water. Bring the water to a boil and let it cook until soft, about 15-20 minutes. Remove the sweet potato and peel the skin. Mash with a fork and you’re ready to go!
To mix up these easy oven baked oats, add the warmed mashed sweet potato to a large mixing bowl. Whisk in the oat milk, melted butter, and vanilla.
Once it’s fully combined, add in the dried rolled oats, the salt, cinnamon, and leavening agents (baking powder and baking soda). Fold the dried ingredients into the wet ingredients until everything comes together.
It’s ok if the sweet potato is slightly chunky as well, it will all bake together just fine.
Grease a 9×9 inch pan and pour the oat mixture into the pan and spread it evenly. If you want to add toppings, add in some whole pecans and sprinkle with a little brown sugar.
If you want to get into the sweet potato casserole vibe, I would also suggest adding a sprinkle of mini marshmallows over the top as well.
- Preheat your oven to 350 degrees F.
- Place the pan of oatmeal into the middle rack of the oven and bake for 30 minutes. The oats should not be runny and the marshmallows should have puffed up and be golden brown (if you added them). Bake time may vary slightly if you use a different size pan or double the recipe.
- Remove and let the oatmeal cool for 5-10 minutes before slicing and serving. Slice the baked oats into 8 servings and pair with this sugar free ice oat milk espresso!
Storing And Reheating:
Store leftover baked sweet potato oats by covering them with plastic wrap or placing them into an air-tight container. They are best within 2-4 days but will keep for up to a week.
Reheat in the microwave to rewarm the oats as desired throughout the week for a quick breakfast on the go.
If you prefer to freeze any of the baked oats casserole, freeze each piece on parchment paper separately for an hour. Then place it in a bag. You can defrost it in the fridge for the upcoming week or place it straight into the microwave too.
Sweet Potato Baked Oats
- 2 1/4 cups Rolled Oats
- 1 cup Mashed Sweet Potato
- 1 1/2 cups Oat Milk or other milk preference
- 1/3 cup Maple Syrup or sweetener of choice
- 2 tbsp. Melted Butter or coconut oil
- 1 tsp. Vanilla
- 1 tsp. Cinnamon
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 16 whole Pecans
- 2 tbsp. Brown Sugar
- 1/2 ` cup Minim Marshmallows
- Preheat the oven to 350 degrees F. Grease a 9×9 inch baking pan.
- In a mixing bowl, combines the sweet potato mash, oat milk, melted butter, vanilla, and maple syrup. Whisk until combined, it's ok if the sweet potato is a bit lumpy.
- Next, fold in the oats, baking powder and soda, salt, and cinnamon.
- Once everything is mixed together, pour into the baking dish. Spread it out evenly with a spatula.
- If adding the toppings, do so now. Bake for 30 minutes or until the oats are set (but still soft) and the marshmallows are puffed up and golden brown.
- Remove the sweet potato baked oats from the oven and rest 5-10 minutes before slicing. This makes 8 servings,