A wonderful breakfast treat using oats and sweet potatoes!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking pan.

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  • 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

305 calories; protein 7.8g; carbohydrates 44.8g; fat 11.1g; cholesterol 48.9mg; sodium 457.6mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2016
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. Read More
(6)

Most helpful critical review

Rating: 2 stars
03/06/2017
This was incredibly salty...one tsp salt was way too much. Read More
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/01/2016
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. Read More
(6)
Rating: 4 stars
11/03/2016
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. Read More
(1)
Rating: 5 stars
02/05/2017
I've made this several times and my whole family loves it. I have to double the recipe now every time I make it! Read More
(1)
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Rating: 4 stars
03/19/2017
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!! Read More
Rating: 5 stars
10/24/2018
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. Read More
Rating: 2 stars
03/06/2017
This was incredibly salty...one tsp salt was way too much. Read More
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Rating: 4 stars
09/09/2019
so easy to make and taste deilious Read More
Rating: 5 stars
10/21/2020
We eat a lot of baked oatmeal and this is the best recipe so far Read More
Rating: 4 stars
11/06/2016
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. Read More
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