Sweet potato baked oats

    45 min

    Start your day differently with this warm breakfast of baked oats. A fab change from porridge and a great way to use up leftover sweet potatoes. Pumpkin puree would also work a treat in this recipe.

    2 people made this

    Serves: 8 

    • 285g rolled oats
    • 110g dark brown soft sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 200g cooked and mashed sweet potato
    • 240ml milk
    • 2 eggs, lightly beaten
    • 60ml vegetable oil

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 20cm square baking dish.
    2. Mix oats, brown sugar, baking powder, salt, cinnamon and nutmeg together in a mixing bowl until ingredients are evenly distributed.
    3. Mix sweet potatoes, milk, eggs and oil together in a separate bowl until well blended. Pour sweet potato mixture into oat mixture and mix well. Spread mixture evenly into prepared baking dish.
    4. Bake in preheated oven until set and top is golden brown, about 30 minutes.

    To serve...

    Serve the baked oats warm with a dollop of thick Greek yoghurt for protein.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    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.  -  24 Oct 2018  (Review from Allrecipes US | Canada)


    It's in the oven now, and smells great. Only changes I made were no salt, and used pumpkin pie spice because I didn't have nutmeg. This was very easy to put together for my granddaughters before school.  -  03 Oct 2018  (Review from Allrecipes US | Canada)