This rich and creamy sweet potato oatmeal is made my blending baked sweet potato with oats, along with a touch of cinnamon and pecans.
Baked sweet potatoes are a great way to add creaminess, sweetness and flavor to your morning oatmeal, not to mention loads of vitamins and nutritious stuff like that. I’ve added pecans and raisins for some additional texture and flavor, but you can experiment with your favorite oatmeal toppings.
You can get this dish together pretty quickly on weekday mornings by baking your sweet potatoes ahead of time and zapping in the microwave, or just omitting the baking step entirely and microwaving for five or ten minutes, until soft. For weekend mornings, I highly recommend doing as I do, and popping your taters in the oven while you head back to bed with a good book and a cup of coffee for forty-five minutes or so, while they begin to manifest their sweet, oozy, fragrant deliciousness.
Sweet Potato Oatmeal
Ingredients
- 1 medium sweet potato
- 1 cup rolled oats
- 1 cup water plus a little extra
- 1/2 cup unflavored soy or almond milk
- maple syrup to taste
- 1 tsp. cinnamon
- dash nutmeg
- 2 tsp. chia seeds optional
- 1/2 cup raisins optional
- 1/2 cup chopped pecans
Instructions
- Puncture sweet potato 3-4 times with a knife and bake in 400 degree oven for about an hour, or until soft. Alternatively, microwave sweet potato for five to ten minutes, or prepare ahead of time, refrigerate, and reheat in the microwave.
- When sweet potato is close to finish, prepare oatmeal by mixing with water and simmering on stovetop for about five minutes, or microwaving for about two, until fully cooked. Add a bit more water during cooking as needed.
- When sweet potato is finished, cut it open and scoop out the soft insides. Add your sweet potato to oatmeal and stir with a fork to break up any chunks and get a smooth consistency.
- Add remaining ingredients and stir until blended.
- Divide into bowls.
Recipe Notes
Cook time is based on the microwave option for cooking the sweet potato.
Thank you so much for posting this! :) It was a wonderfully filling brunch for me today – I just added a speck of cinnamon and brown sugar (I don’t have any syrup right now, but I’m sure that would have been better!) I also used dried cherries and they were a really nice balance to the flavor of the sweet taters ! Thanks for sharing your recipes!
Thank you Em! I’m so glad to hear you enjoyed this. Dried cherries sound like a great addition. I have some on hand so I might just give that a shot next time I make this :)
When does the milk get used? From the pictures it looks like you pour a little on top as you serve it. I have never done that or seen that before. Is that what is supposed to be done.
The milk gets added at the end, and then you stir everything together. I like to splash a little extra on top as I’m eating it though. :)
Hi there! Is it one cup already cooked oatmeal? Just checking! I love your recipes! Thanks :)
Hi Ashley! It’s uncooked (rolled oats). I just updated the recipe to clarify! I’m glad you’re enjoying the recipes!
Is there a way to meal prep this? Like add the cooked sweet potatoes with other ingredients, leave in fridge/ lunch box and heat up for later?
Yup! You could make the entire recipe ahead and reheat it, or you could just bake the sweet potato and then prep the oatmeal and add the sweet potato right before you’re ready to eat it.
Looking forward to trying this. My 16 yr son has decided no more added sugar so I’m on the hunt for healthy breakfast options besides eggs. This oatmeal sweetened naturally by a sweet potato should be a good option. Thank you!
Perfect! I hope you and your son enjoy it!!
This is so good! I ended up just boiling the sweet potato to make it a bit quicker and it still turned out delicious. I’ve been trying to find new ways to make healthy oatmeal and I’ll definitely make this on the regular!! Thanks for the great recipe :)
I’m so glad you liked it! Thanks Jessica!!