Warm and cozy Sweet Potato Pie Baked Oatmeal naturally sweetened with maple syrup and tastes just like the thanksgiving dessert. An easy and healthy meal-prep breakfast recipe that’s gluten free and Vegan too!

I really wanted a pumpkin oats recipe to kick off my fall breakfast ideas, but the store was out of the canned puree. So, I had to improvise.

Well, sweet potato was the closest fall-y pumpkin alternative I had, so this is what I went with.

Totally worth it though; It had all the fall goodness with that maple syrup in there. I ended up eating a third of the 8 x 8” baking dish in one go!

Ingredients for Sweet Potato Pie Baked Oatmeal

This healthy baked sweet potato oatmeal uses no oil, no butter, no milk, no added sugar, just clean ingredients.

Mashed Sweet Potato – the core of a this baked oats recipe. Check the notes on how to prepare them by baking.
Unsweetened Almond Milk to keep the baked oatmeal dairy free and sugar free, but use regular milk if you wish.
Maple Syrup: I recommend a stevia or monk fruit sweetened one to keep the baked oatmeal sugar free and low calorie.
Instant or Quick Oats
Unflavored (Whey) Protein Powder to for smoothness and make this a high protein oatmeal recipe. I use Quest Nutrition’s Multi-purpose Mix so this is another addition to my “Quest protein powder recipes” collection.
You can also replace it with oat flour or almond flour.
Flaxseed Meal: Making this sweet potato oatmeal casserole with flaxseeds keeps it Vegan and also adds some fiber in.
Cinnamon
Baking Powder: Try to go low sodium if possible.

Warm and cozy Sweet Potato Pie Baked Oatmeal naturally sweetened with maple syrup and tastes just like the thanksgiving dessert. An easy and healthy meal-prep breakfast recipe that’s gluten free and Vegan too!

How to make Sweet Potato Pie Baked Oats

This sweet potato oatmeal bake is super easy to make!

Start with preheating your oven to 350°F.
Bowl 1 (large), whisk all the wet ingredients – mashed sweet potato, milk and maple syrup
Bowl 2 (smaller): Mix together all the dry ingredients – oats, unflavored protein powder or almond/oat flour, flaxseed meal and baking powder, until uniform.
Add dry mix (2) to wet mix (1) and stir until the mix is uniform.
Grease an 8×8” baking pan (brownie pan works fine) with coconut oil or cooking spray.
Pour mixture into the baking pan.
Bake 30-35 minutes. The top of the oats should be completely set. Don’t over bake it or the bottom and sides will completely dry out.

Tips for this Sweet Potato Baked Oats

These sweet potato baked oatmeal bars are actually quite easy to make, but here’s some tips to keep in mind to get them just right:

Use Instant or Quick Oats – I use the instant oats since they’re a bit finer and give a texture when baked – rolled oats would make it more chewy.
If rolled oats is all you have, blend it in a food processor for a bit so it shreds a little. Be sure to use gluten free oats if you need.
Be sure to mix the dry ingredients so the protein powder or oat/almond flour gets all around. You want a smooth texture and good rise.
Don’t add too much liquid or the top will be too soft. You would need to bake it longer to get it to firm up, but this would make the sides dry out.

Can you store Baked Mashed Sweet Potato Oats?

Just like a regular baked oat recipe, this sweet potato oatmeal also keeps.

You can keep the baked oats in the fridge in an airtight container and it should be fine for 3-4 days.

Microwave it to reheat – about 45 seconds to a minute should be good.

For longer-term storage, this baked oatmeal is freezer friendly! Slice and Freeze the baked oats bars in zipper bags and they should last about 2-3 months. Reheat in a 350°F oven for about 20 minutes until it’s warmed though, or use a microwave.

Again, frost/ice it when you’re ready to eat!

You can use a muffin tin to make sweet potato oatmeal cups or muffins.

Some more Easy Baked Oatmeal Recipes: