Baked oatmeal is not only easy to prepare and makes a delightful breakfast, it can be chock full of nutrients when done correctly. The comforting warmth of freshly baked oatmeal, paired with the naturally sweet, sweet potato makes for a wonderful combination. Not just for casseroles on Thanksgiving, try this baked oatmeal with sweet potato for breakfast soon!
I’m pretty picky about my baked oatmeal – I like to use more oats than liquid so that it doesn’t turn mushy while baking. I also love variety so I tend to use what fruits or squash I have on hand. If I have leftover baked potato or butternut squash I’ll use that. Other times we do mashed banana and raisin. When we have fresh berries in the summer, blueberry (with the crumb topping) is a hit and diced apples is one of our favorites.
This healthy baked oatmeal is great to serve right away or make a double batch and keep it in the fridge for a few days for a quick and easy breakfast (or freezer for longer).
Baked Oatmeal with Sweet Potato
- 2 cups old fashioned oats
- 1 cup milk
- 1/2 cup yogurt
- 2 eggs
- 3 Tbsp coconut oil melted, or butter
- 1-2 Tbsp maple syrup or sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp cinnamon or pumpkin pie spice
- 1 cup mashed sweet potato approximately 1 med potato, steamed ahead of time
Optional Crumb Topping
- 3 Tbsp softened butter
- 4 Tbsp almond flour or all-purpose flour
- 1 Tbsp sugar
- 1/2 tsp cinnamon
- For best digestibility, place oats, milk, and yogurt in a bowl and let sit in a warm place overnight.
- Preheat oven to 375 degrees F with a 10 inch cast iron skillet in the oven.
- Stir in all remaining ingredients and mix until well combined.
- Grease pan and bake for 35 to 40 minutes.
- Crumb Topping: Use a fork and mix ingredients together until it's a coarse crumble consistency. Sprinkle over the top before baking.