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Sweet Potato Baked Oatmeal

Sweet potato baked oatmeal combines rolled oats, mashed sweet potato, warm cinnamon, and pecans in an easy oven-baked breakfast. It bakes until the center is set and the edges are lightly browned, then rests for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 40 minutes
resting time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 2 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 1 cup sweet potato cooked, mashed
  • 1.5 cups milk
  • 2 eggs large
  • 0.33 cup pure maple syrup
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 0.5 cup pecans chopped

Equipment

  • 1 8-inch square baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat an 8-inch square baking dish with nonstick cooking spray.
  3. Stir together the oats, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
  4. Whisk the mashed sweet potato, milk, eggs, maple syrup, melted butter, and vanilla in a large bowl until smooth.
  5. Stir the oat mixture into the sweet potato mixture until combined.
  6. Fold in the pecans.
  7. Spread the mixture evenly in the prepared dish.
  8. Bake for 35 to 40 minutes, until the center is set and the edges are lightly browned.
  9. Let the oatmeal rest for 10 minutes before serving.

Notes

For the best texture, use fully cooked, well-mashed sweet potato. Refrigerate covered for up to 4 days; freeze individual portions for up to 3 months. Use dairy-free milk and plant-based butter for a dairy-free version.