This cozy oatmeal bake is warm, spiced just right, and full of sweet potato goodness.
It’s the kind of breakfast that makes your whole kitchen smell amazing.
It’s simple to make, uses real ingredients, and it’s naturally sweetened with maple syrup.
I love whipping this up on a slow weekend morning or baking it ahead to enjoy all week.
What You’ll Need
- 1 cup rolled oats
- 1 cup mashed roasted sweet potato (skin removed)
- 1 ¼ cups unsweetened almond milk
- ¼ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- Pinch of salt
- ⅓ cup chopped pecans (plus more for topping)
- 1 tablespoon coconut oil (melted, for greasing the dish)
Why I Love This Recipe
This recipe feels like fall in a bowl. I first made it on a chilly Sunday morning after roasting extra sweet potatoes from dinner the night before, and it instantly became a go-to.
- Tastes like a warm slice of sweet potato pie, but it’s healthy enough for breakfast
- Only one bowl and one baking dish to clean
- It makes your kitchen smell like cinnamon heaven
- Great warm or cold, and it reheats beautifully
- It’s filling and naturally sweet
Servings & Time
Servings: 4
Total Time: 35 minutes (10 mins prep, 25 mins bake)
Macros (per serving – based on 4 servings)
Calories: 260
Protein: 5g
Fat: 10g
Carbs: 38g
Fiber: 5g
Sugar: 10g
Why This Recipe Works (Quick Science)
- Sweet potatoes add natural sweetness and moisture, keeping the oats tender.
- Oats absorb the almond milk while baking, creating a soft, cake-like texture.
- Baking powder gives it a little lift so it doesn’t turn dense.
- Cinnamon and nutmeg bring out the sweetness of the sweet potatoes and maple.
Common Mistakes
- Using raw sweet potato: Roast it first or it won’t mix in right and will taste undercooked.
- Skipping the salt: A pinch of salt balances all the sweet flavors.
- Overbaking: It should be soft and just set. Don’t bake until totally firm or it’ll dry out.
- Not greasing the dish: Coconut oil helps prevent sticking and adds a hint of flavor.
What to Serve With
- Dollop of Greek yogurt or coconut cream
- Extra drizzle of maple syrup
- Fresh fruit like sliced bananas or apples
- Hot cup of coffee or chai
FAQ
Can I use canned sweet potato puree?
Yes, just make sure it’s plain and not the pie filling with added sugar.
Can I make this vegan?
It already is! Just use plant-based milk and coconut oil as written.
Can I double the recipe?
Yes, use a 9×13 baking dish and bake a little longer—check at 30 minutes.
Can I make it nut-free?
Sure! Just skip the pecans or sub with seeds like pumpkin or sunflower.
Pro Tips
- Roast your sweet potato the day before so it’s ready to go.
- Chop pecans a bit smaller so you get a little crunch in every bite.
- Grease the baking dish well to avoid sticking.
- Mix the oats last to keep them from getting too mushy.
- Let it cool 10 minutes before cutting so it holds its shape.
Tools You’ll Need
- Mixing bowl
- Whisk
- 8×8-inch baking dish
- Measuring cups and spoons
- Spatula
- Oven
Substitutions and Variations
- Use pumpkin puree instead of sweet potato
- Try walnuts or almonds instead of pecans
- Use regular milk if you’re not dairy-free
- Add raisins or cranberries for a fruity twist
- Stir in a scoop of protein powder for extra nutrition
Make Ahead Tips
- You can prep the entire mixture and refrigerate overnight. Just pop it in the oven the next morning.
- Store baked leftovers in the fridge up to 5 days, or freeze slices individually.
Instructions
Step 1: Roast and mash the sweet potato
Roast a medium sweet potato at 400°F for about 45 minutes until fork-tender. Once cooled, peel and mash until smooth. Measure 1 cup.
Step 2: Mix the wet ingredients
In a large mixing bowl, whisk together 1 cup mashed sweet potato, 1 ¼ cups almond milk, ¼ cup maple syrup, 1 teaspoon vanilla extract.
Step 3: Add dry ingredients
Add 1 cup rolled oats, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon baking powder, and a pinch of salt. Stir until fully combined.
Step 4: Fold in the pecans
Fold in ⅓ cup chopped pecans gently with a spatula so they’re evenly spread throughout the mixture.
Step 5: Pour into baking dish
Grease an 8×8-inch baking dish with 1 tablespoon melted coconut oil. Pour the mixture in and smooth the top. Add a few extra pecans on top.
Step 6: Bake
Bake at 350°F for 25 minutes until the center is just set and the edges look golden. Let cool at least 10 minutes before slicing.
Step 7: Serve
Cut into 4 slices and serve warm with maple syrup or yogurt.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave for 30–45 seconds or warm in the oven.
- Freeze slices individually in parchment and a freezer bag for up to 2 months.
Wrap-Up
This Sweet Potato Oatmeal Bake is one of those recipes you’ll come back to again and again. It’s simple, feels special, and totally hits the spot. If you make it, I’d love to hear how it turned out for you. Drop a comment with your thoughts or any questions!
