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Sweet potato baked oats recipe

Sweet potato baked oats recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Sweet potato

Start your day differently with this warm breakfast of baked oats. Pumpkin puree would also work a treat in this recipe.

2 people made this

IngredientsServes: 8

  • 285g rolled oats
  • 110g dark brown soft sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 200g cooked and mashed sweet potato
  • 240ml milk
  • 2 eggs, lightly beaten
  • 60ml vegetable oil

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 20cm square baking dish.
  2. Mix oats, brown sugar, baking powder, salt, cinnamon and nutmeg together in a mixing bowl until ingredients are evenly distributed.
  3. Mix sweet potatoes, milk, eggs and oil together in a separate bowl until well blended. Pour sweet potato mixture into oat mixture and mix well. Spread mixture evenly into prepared baking dish.
  4. Bake in preheated oven until set and top is golden brown, about 30 minutes.

To serve...

Serve the baked oats warm with a dollop of thick Greek yoghurt for protein.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

by kndritter

Great recipe. Only change I made was to substitute Almond Milk (original unsweetened) instead of dairy milk. Topped with toasted pecans and drizzled with maple syrup to serve.-24 Oct 2018

by Reeca Pastor

It's in the oven now, and smells great. Only changes I made were no salt, and used pumpkin pie spice because I didn't have nutmeg. This was very easy to put together for my granddaughters before school.-03 Oct 2018


Recipe Summary

  • 4 sweet potatoes
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup raw almonds, chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon extra-virgin olive oil
  • Pinch coarse salt

Heat oven to 400 degrees. Prick potatoes all over with a fork and arrange on a baking sheet. Bake potatoes until tender, about 45 minutes, and let cool slightly.

Meanwhile, combine oats, almonds, syrup, oil, and salt and transfer mixture to a baking sheet, spreading out flat. Bake crumble, stirring occasionally, until golden brown, about 12 minutes.

Split sweet potatoes with a knife and top with crumble.


Recipe Summary

  • cooking spray
  • 1 cup rolled oats
  • 1 large ripe banana
  • 1 large egg
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup almond milk
  • 2 tablespoons maple syrup (or sweetener of your choice)
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • ¼ cup fresh blueberries

Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-ounce ramekins with cooking spray on the bottom and sides.

Combine oats, banana, egg, baking powder, salt, almond milk, maple syrup, vanilla, and cinnamon in a blender. Blend until all is combined well, 30 to 60 seconds. Stir in blueberries. Fill mixture into the prepared ramekins.

Bake in the preheated oven until firm, about 25 minutes.


This baked oatmeal is best eaten straight away but if you&rsquod like to prep it ahead of time you can.

You can cover individual ramekins with plastic wrap or foil and store them in the fridge for up to 4 days or in the freezer for up to 2 months.

You can also prep the batter the night before and bake in the morning.

To Reheat: Heat in a 375F oven for 15 minutes or microwave for 1 minute until heated through.


Sweet Potato Latkes, 2 Ways

For a festive addition to any holiday table, try these crispy sweet potato latkes teamed with apple-raisin chutney and jalapeno lime sour cream. Lightly fried (or baked) in heart-healthy olive oil, traditional latkes get a superfood upgrade when you use vitamin A-rich sweet potatoes.

I’ve included both baked and fried preparations which you choose depends on how indulgent you prefer your latkes. While the baked version is a tad healthier, lightly frying provides a crispier crust and gives a nod to the rich cultural significance of oil in Hanukkah. To ensure that the baked version receives a golden, crisp crust, brush both the pan and the latkes with a touch of olive oil or cooking spray. Nonstick baking sheets are best so the latkes easily slide off after baking. Forgo any foil or parchment paper, as the latkes will stick to the material, resulting in a greasy, sticky mess.

I love applesauce and sour cream on my latkes, so I am serving an updated version of both. Reduced apple-raisin chutney is a rich, warm sauce that pairs perfectly with the slightly sweet latkes. For heat lovers, dollop latkes with the bright, spicy jalapeno cream. Latkes are best served to a crowd of friends and family, and this recipe easily doubles or triples. These are best served warm, right out of the fryer or oven.


Nutrition for Sweet Potat-Oats (Oatmeal)

What a perfect substitute for oats when you are following a paleo or grain free diet. As we all know, sweet potatoes are very nutritious and are jam packed with Vitamin A and Vitamin C as well as fiber. A lot of people are concerned when going grain free about not getting enough fiber. This recipe for Sweet Potato Oatmeal (Oats) is packed with fiber from both the sweet potatoes and the nuts! You just have to try this out, especially if you are craving something warm and cinnamony in the morning!


Baked Apple Sweet Potato Oatmeal

Cozy, warm, and full of seasonal flavors, this Baked Apple Sweet Potato Oatmeal is the perfect breakfast to wake up with. Veggie-loaded with amazing sweet potato and brought next level with sweet apple and warm spices, this baked oatmeal can easily be vegan and gluten-free.

Jump to Recipe

Sweet Potato Oatmeal

Baked oatmeal has quickly become a breakfast staple in our house. Easy to make and perfect for enjoying as leftovers on a busy morning, I am discovering all the amazing ways I can add flavor and veggies to baked oatmeal…and now it is time for sweet potatoes to shine!

Since the cooler months are here, I felt inspired to jazz up this batch of baked oatmeal with some warm seasonal flavors to make the perfect cozy breakfast recipe. Apples and sweet potatoes just feel like they belong together and really complement one another. And when put into baked oatmeal, they make for the perfect late fall/winter breakfast recipe!


SUBSTITUTIONS

Oats &ndash Don&rsquot use steel cut oats, it just won&rsquot work. Quick cooking oats, rolled oats, oat bran or oat flour are all fine. Use gluten-free oats if desired and I always recommend organic as well since oats are a heavily sprayed crop.

Cacao Bliss &ndash you may substitute unsweetened cacao powder but I highly recommend grabbing a bag of Cacao Bliss!

Flax seeds/chia seeds &ndash If you want to make a non-vegan version, just use 2 eggs like the original baked oats recipe calls for.

Milk &ndash any plant-based milk (I used homemade almond milk) will work here. If you don&rsquot care to keep the recipe vegan, dairy milk is also fine.

Unsweetened applesauce &ndash you may use a banana like the original recipe calls for instead. Or, while I haven&rsquot tried it (yet) pumpkin or sweet potato puree would also likely work.

Maple syrup &ndash can be replaced with honey. I have not tried this recipe with any sugar substitutes like stevia or monk fruit nor any granulated sugars (regular, brown or coconut).

Almond butter &ndash any creamy nut butter will work here. Peanut butter would obviously give it a nice chocolate peanut butter vibe reminiscent of my peanut butter stuffed black bean cookies and cashew butter would be delicious! Make your own maple roasted vanilla almond cashew butter and then use it in this recipe!

Protein powder &ndash while optional, I always add some unflavored plant-based protein powder or unflavored collagen peptides to my baked oats to up the protein content. This helps tremendously with satiety in balancing out the healthy carbs and fats in this recipe.


Scrub and wash

One of my biggest tips when making sweet potatoes in the oven is to use a vegetable brush to clean them really well before baking. This helps get any unwanted dirt or yucky residue off the skin. And because the skin has such great health benefits, you want to make sure it’s clean so you can enjoy it!

I like to use Fit fruit and vegetable cleaner to clean my potatoes. Simply scrub/wash them with warm water for about 30 seconds, then place on a paper towel to dry. You want them to dry completely after washing so that the skin will crisp up nicely in the oven.


Sweet Potato Oatmeal Breakfast Casserole

I grew up enjoying my mom’s sweet potato casserole for every holiday and it was always a dish I just couldn’t get enough of. There is something magical about comforting and creamy sweet potatoes with an ooey gooey toasted marshmallow topping. When I started eating a vegan diet, I was determined to make a sweet potato casserole that would rock my world just like the one of my youth.

It has been a hit at every holiday dinner I have brought it to. No one can ever believe that it is vegan!

Yesterday morning, I was craving this sweet potato casserole in a major way.

It was 7:15am. I find myself in these situations quite a lot.

I looked at the sweet potato, it looked at me…I looked at it again.

And I turned that craving into breakfast.

Sweet Potato Oatmeal Breakfast Casserole

Yield: 3-4 servings.

  • 1/2 cup regular oats
  • 2 cups organic soy milk (or milk of choice)
  • 1 small sweet potato, peeled, chopped (made 2 cups raw or 1.5 cups cooked)
  • 1 ripe large banana
  • 1 tbsp chia seeds (if you omit, you may have to reduce the milk)
  • 1-2 tsp pure vanilla extract
  • 1 tsp ground cinnamon + 1/8th tsp nutmeg + 1/4 tsp kosher salt, or to taste
  • 2 tbsp pure maple syrup
  • 1/3 cup chopped pecans
  • 2 tbsp Earth Balance (or butter)
  • 2 tbsp flour (I used spelt flour)
  • 1/4 cup brown sugar (I used Sucanat)

1. Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside.

2. Give the pot a quick rinse and then add in the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently.

3. With a potato masher, mash in the cooked sweet potato and the banana into the pot. I left some chunks for texture. Now stir in the cinnamon, maple syrup, nutmeg, vanilla, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.

4. Make the crunchy pecan topping by mixing together the pecans, flour, Earth Balance (or butter), and brown sugar with a fork. until very clumpy. Pour the oatmeal into a baker dish (I used a 4 cup/8 inch casserole dish) and spread out evenly. Now sprinkle on the pecan topping.

5. Transfer the oats to a casserole dish (8inch/4cup or whatever you have!) and bake, uncovered, for 20 minutes, at 350F. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve. makes 3-4 servings.

Note: You can reheat the oatmeal by mixing in a bit of milk and heating in the microwave. However, it is also very good COLD, straight from the fridge with a splash of milk too! YUM!

Nutritonal Info (based on 4 servings with soy milk, without topping): 217kcal, 4 grams fat, 7 grams protein, 6 grams fibre.

This is hands down the BEST spin-off oatmeal I have made yet. If you make one thing this week, you gotta make this.

The first thing you do is lightly cook the sweet potato for just 5 minutes until just fork tender. It cooks much faster if you cut it into 1 inch pieces. I used 2 cups raw sweet potato, which yields 1.5 cups cooked.

Now assemble the oatmeal ingredients:

For my first attempt, I used Bob’s Red Mill Kasha (roasted buckwheat) and I really did not like the texture, so I started over and used regular oats.

This is what it made in my first attempt with kasha:

I was not a fan of the taste or texture of Kasha in this recipe.

I brought the milk, oats, and chia seeds to a boil and then reduced the heat and cooked for about 5-6 minutes. The chia seeds help soak up the milk, so if you are omitting the chia seeds you will likely have to reduce the milk.

You want it this consistency:

I used organic soy milk and it was a nice change in this oatmeal. Soy milk also pumps up the protein too. I like So Nice brand because it is organic, using non-GMO soybeans.

Now add in the cooked sweet potato and the banana and mash your little heart out with your (sa-weet) potato masher.

The banana and sweet potato pair wonderfully in this recipe! I left it a bit chunky because I knew my texture monster would be eating it.

Season: Add in the cinnamon, nutmeg, maple syrup, and salt.

Stir, mash, whatever you please…

I like to use my Spurtle upside down. It works better that way.

Spread into a small 8 inch (4 cup) casserole dish. Any size will do in a pinch though!

Make the fabulous crunchy pecan topping…this topping brings the recipe to a new level.

Mix together with a fork until very clumpy. The topping tastes so good.

Sprinkle onto the oatmeal.

You may be tempted to dig right in at this point…I say go for it if you want to…but if you bake it in the oven it will taste even better. The topping will get all crispy and buttery and the pecans will toast up into a rich nutty flavour.

After baking for 20 minutes at 350F and broiling for 2 minutes on low….golden, crispy magic happens.

This recipe is hands down the best oatmeal I have made to date…which says a lot because I really love my Carrot Cake Oatmeal, Apple Pie Oatmeal, and Pumpkin Pie VOO.

I cut it into 4 servings and proceeded to eat two of them. Naturally.

A great thing about this recipe is that you will have leftovers that taste great cold or heated up! It’s a win-win situation here folks.

Much like my Carrot Cake Oatmeal, this Sweet Potato Breakfast Casserole tasted amazing straight from the fridge cold with a splash of milk.

I better go stock up on more sweet potatoes.

RENO-Cation Updates:

Last night I Tweeted, ‘I think Reno-cation week may be the end of our marriage. lol’

That is all I’m going to say about that. )

Here is the dining room BEFORE:

Yesterday, we shaved off the popcorn ceiling

Popcorn is truly evil. Rooms look so much cleaner (and bigger) without it.

To get the popcorn off you soak the ceiling heavily with water (we use 1/2 gallon water bottle sprayer) and shave it off with a drywall knife. Dump excess into a lined garbage pail lid and then finally into a garbage pail.

But first, lay down plastic all over the ground because it makes a HUGE mess.

It looks so much more white after removing the popcorn! We haven’t even painted a base coat yet. Instant facelift for the room. I told Eric it looks ‘10 years younger’. )

After we did that, we removed all of the wooden frames and then started patching the walls with drywall compound and sanding everything down. This is the worst part by far.

Today, I’m renting a steamer from Home Depot, so I can get off this pesky wallpaper. The old water and soap trick didn’t work one bit.