I really love sweet potatoes, so I’d tried to make sweet potato casserole baked oatmeal by modeling after the classic Thanksgiving sweet potato casserole, but I used less sugar and tried to make it suitable for breakfast. Read this article of Apronese to see how to make baked oatmeal with sweet potato and casserole.
To make this baked oatmeal more like the classic sweet potato casserole, I topped it with a pecan crumble. I want it to count as a breakfast rather than a dessert. The pecans add a wonderfully deep and earthy flavor that balances the sweetness of the casserole. It’s really perfect!
How to Store The Leftovers?
This baked oatmeal is perfect for breakfast meal prep. Refrigerate the cooked portions of the baked oatmeal for 4-5 days, or freeze for up to a few months.
You can serve your leftover portions cold, or reheated in the microwave.
How to Make Baked Oatmeal?
Sweet potato casserole baked oatmeal is a great way to have your favorite Thanksgiving side dish as a nutrient breakfast.
Prep Time: 10 mins / Cook Time: 45 mins / Total Time: 55 mins
- 2 cups mashed sweet potato ($1.33)
- 2 large eggs ( $0.54)
- 1/4 cup brown sugar ($0.08)
- 1 tsp vanilla extract ($0.84)
- 1/2 tsp ground nutmeg ($0.05)
- 1/2 tsp cinnamon ($0.05)
- 3/4 tsp salt ($0.04)
- 1 tsp baking powder $0.06 ($0.06)
- 2 cups milk ($0.75)
- 3 cups old-fashioned rolled oats ($0.51)
Pecan Crumble Topping (Optional)
- 1/4 cup all-purpose flour ($0.04)
- 2 tbsp brown sugar ($0.04)
- 2 tbsp salted butter ($0.20)
- 1/4 cup chopped pecans ($0.56)
- 1/2 tsp cinnamon ($0.05)
- Preheat the oven to 375ºF. Prepare the crumble topping by mixing together the flour, brown sugar, butter, chopped pecans, and cinnamon. Mix the ingredients together until it looks like a crumbly mixture. Refrigerate the topping until ready to use.
- Add the mashed sweet potato to a large bowl along with the eggs, brown sugar, vanilla, nutmeg, cinnamon, salt, and baking powder. Stir until everything is evenly combined and mostly smooth. It’s okay if there are a few lumps of sweet potato.
- Pour the milk into the bowl with the sweet potato mixture and stir or whisk to combine. Add the rolled oats and stir to combine again.
- Coat the inside of a 2 quart baking dish lightly with non-stick spray. Pour the oatmeal mixture into the dish. Sprinkle the prepared pecan crumble topping over the oatmeal mixture.
- Bake the oatmeal in the fully preheated oven for 45 minutes or until the pecan crumble topping and edges of the oatmeal are slightly browned. Serve immediately or refrigerate for later. Can be eaten hot or cold.
1 lb. fresh sweet potato should yield about 2 cups once mashed. If you have slightly more or less than 2 cups, the recipe will still work fine.
Serving: 1 Serving ・ Calories: 450.68 kcal ・ Carbohydrates: 69.03 g ・ Protein: 12.4 g ・ Fat: 14.1 g ・ Sodium: 517.65 mg ・ Fiber: 6.37 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
How to Make Sweet Potato Casserole Baked Oatmeal – Step-by-step Photos
Step 1: If your sweet potato isn’t already cooked and mashed, do that first. You’ll need about 2 cups once mashed.
To boil them, first peel, then dice the sweet potatoes.
Step 2: Add the diced sweet potatoes to a sauce pot and cover with water. Boil over high heat until they are very tender (5-7 minutes).
Drain the sweet potatoes, then mash. Let the sweet potatoes cool slightly.
Step 3: While the sweet potatoes cool, prepare the pecan crumble topping. In a bowl, combine 1/4 cup all-purpose flour, 2 tbsp brown sugar, 2 tbsp salted butter, 1/4 cup chopped pecans, and 1/2 tsp cinnamon.
Step 4: Mix these ingredients until they form a damp, crumbly mixture. Refrigerate the pecan crumble topping until ready to use.
Step 5: Preheat the oven to 375ºF. Combine 2 cups of the mashed sweet potato with 2 large eggs, 1/4 cup brown sugar, 1 tsp vanilla, 1/2 tsp ground nutmeg, 1/2 tsp cinnamon, 3/4 tsp salt, and 1 tsp baking powder in a large bowl.
Stir them together until they are fairly smooth (a few sweet potato lumps are okay).
Step 6: Stir or whisk in 2 cups milk.
Step 7: Stir in 3 cups dry old-fashioned rolled oats until everything is evenly combined.
Step 8: Lightly coat the inside of a 2 quart baking dish with non-stick spray (this is an 8×13 inch casserole dish). Pour the oat mixture into the dish.
Step 9: Sprinkle the pecan crumble topping over the oats. They won’t fully cover the top. It will be more like a 50-60% coverage.
Step 10: Bake the casserole for 45 minutes, or until the pecan crumble topping and the edges of the baked oatmeal are lightly browned.
Serve immediately, or refrigerate it for later. You can eat this baked oatmeal either hot or cold.
I love to serve it warm with a little cold milk poured over top. You can also freeze portions for later. Frozen portions reheat easily in the microwave.
If you want to try some other flavors for your baked oatmeal, try oatmeal cookie baked oatmeal, peanut butter brownie baked oatmeal, baked pumpkin pie oatmeal, or blueberry banana baked oatmeal.
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