A delicious sweet potato and oats morning delight!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 ½ cups rolled oats
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup cooked and mashed sweet potato
- 1 cup milk
- 2 eggs, lightly beaten
- ¼ cup vegetable oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8-inch baking pan.
- Mix rolled oats, brown sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until ingredients are evenly distributed.
- Mix mashed sweet potatoes, milk, eggs, and vegetable oil together in a separate bowl until well blended. Pour sweet potato mixture into oats mixture and mix well. Spread mixture evenly into prepared baking dish.
- Bake in preheated oven until oatmeal has set and the top is golden brown, about 30 minutes.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 458 mg |
| Sugars | 17 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Ok I wanted something easy to make this morning. This was pretty easy to put together. For me I just cooked my sweet potatoes, added some pumpkin spice to the mix (because I am lazy and didn’t want to find all the spices), and instead of brown sugar I used real maple syrup. I used raw milk as well (because it was the only milk in the house). Then added all the other ingredients (the salt seemed a bit much, so I just eyed it). I didn’t have the extra half cup of oatmeal (I always use rolled oats for baked recipes otherwise it is chewy), so I just added in a half cup of walnuts. I am pretty much treating it like a pie/cake replacement for breakfast .
Let my start by staying, “I’m not a good cook.” Even still I was able to follow this recipe and it turned out well. I decided to use a muffin pan opposed to using a single baking dish.
Thought it was great! Interested in trying it out with pumpkin in place of the sweet potato.
We eat a lot of baked oatmeal and this is the best recipe so far
so easy to make and taste deilious
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.
We really liked this and will definitely be making again! I substituted an equal amount of applesauce for the oil and as another reviewer suggested, added some vanilla. Definitely give this one a try!!
This was incredibly salty…one tsp salt was way too much.
I’ve made this several times and my whole family loves it. I have to double the recipe now every time I make it!
Friggin delicious! I did not add the salt, but it tasted great to me. Oats were a little hard, but it may be because I used steel oats. Will try adding more milk or changing the oats.
I made the recipe exactly as written, except didn’t add nutmeg because I didn’t have any. I baked it in an 11 x 8 inch rimmed cookie sheet sprayed with cooking spray for the full 30 minutes. It made 8 good sized portions. The texture was soft and firm. It’s not overly sweet which was fine for me. For those who like sweeter oatmeal, add additional sugar or drizzle maple syrup on top of individual portions. I think a splash of vanilla would enhance the flavor. The sweet potato flavor is subtle and a perfect compliment to the oatmeal. I plan to freeze individual potions and pop in the microwave for a quick breakfast. Next time I will substitute my “salted caramel” coffee creamer for part of the milk and chopped nuts for additional crunch. Raisins or dried cranberries would also add a little more sweetness.
10.31.16 Used Silk® Vanilla Almondmilk which I think elevated the flavor a bit. The texture was just about perfect, firm but not dry, and the oatmeal itself is the star in this recipe. The sweet potato not only enhances the texture, but it lends itself to a sweetness balance that is spot on. Was good with a drizzle of maple syrup.