Ingredients
Scale
For the Baked Oatmeal:
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 cup mashed sweet potato (about 1 large sweet potato, cooked and mashed)
- 2 large eggs (or 2 flax eggs for vegan)
- 1½ cups milk of choice
- ⅓ cup pure maple syrup or honey
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup chopped pecans or walnuts (optional)
- ⅓ cup dried cranberries or raisins (optional)
Optional Topping:
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- ¼ cup chopped pecans
- ¼ teaspoon cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Generously grease an 8×8-inch or 9×9-inch baking dish with cooking spray or butter, making sure to coat all corners and sides to prevent sticking.
- Prepare Sweet Potato (if needed): If you don’t have leftover mashed sweet potato, pierce 1 large sweet potato several times with a fork, microwave for 5-7 minutes until very soft, let cool slightly, then scoop out the flesh and mash until smooth. Alternatively, you can roast at 400°F for 45-50 minutes, or use canned sweet potato puree.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the mashed sweet potato, eggs, milk, maple syrup, and vanilla extract until smooth and well combined. The sweet potato should be fully incorporated with no large lumps.
- Add Dry Ingredients and Spices: To the same bowl, add the rolled oats, cinnamon, nutmeg, ginger, baking powder, and salt. Stir everything together with a spoon or spatula until the oats are completely coated with the sweet potato mixture and everything is evenly combined.
- Fold in Optional Add-ins: If using pecans, cranberries, or other mix-ins, gently fold them into the mixture now. Reserve a few nuts for topping if you want extra visual appeal.
- Transfer to Baking Dish: Pour the entire mixture into your prepared baking dish. Use a spatula to spread it evenly across the pan and gently press down on the surface to ensure even distribution.
- Make Optional Topping: If making the streusel topping, mix together the melted butter, brown sugar, chopped pecans, and cinnamon in a small bowl. Sprinkle this mixture evenly over the top of the oatmeal.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, until the edges are golden brown, the top is set and no longer jiggles, and a toothpick inserted in the center comes out mostly clean. The center should look firm, not wet or wobbly.
- Cool Slightly: Remove from the oven and let the baked oatmeal rest in the pan for 10-15 minutes. This cooling time is crucial—it allows the structure to set properly so you get clean, neat squares that hold together beautifully when you cut them.
- Slice and Serve: Cut into 6-8 squares depending on your preferred serving size. Serve warm with your favorite toppings like additional maple syrup, a dollop of Greek yogurt, a pat of butter, extra chopped pecans, or a sprinkle of cinnamon.
- Store Leftovers: Let any remaining portions cool completely before covering tightly and refrigerating for up to 5 days, or freezing individual portions for up to 3 months.
Notes
- Sweet Potato Prep: For best results, use freshly roasted or baked sweet potato that you mash yourself—it has better flavor and texture than canned. However, canned sweet potato puree (not pie filling) works in a pinch.
- Texture Preference: For a denser, more cake-like texture, reduce milk by ¼ cup. For a softer, creamier consistency, add an extra ¼ cup milk.
- Sweetness Level: This recipe is moderately sweet. Reduce maple syrup to ¼ cup for less sweetness, or increase to ½ cup if you prefer it sweeter (especially for kids).
- Make it Vegan: Use flax eggs, plant-based milk, and maple syrup instead of honey.
- Spice Variations: Feel free to adjust spices to your taste. Add a pinch of cloves or allspice for more complex flavor.
- Leftover Sweet Potato: This is the perfect way to use up that lone baked sweet potato from dinner!
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast, Brunch, Meal Prep
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece (⅛ of recipe, without optional toppings)
- Calories: 245
- Sugar: 15g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 47mg