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Sweet Potato Pie Oats

7-ingredient, 30-minute oats infused with sweet potato purée, cinnamon, and brown sugar. A simple, fast, and healthy breakfast option for any time of year, especially fall.
Author Minimalist Baker
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Bowl of Sweet Potato Pie Oats topped with pecans
4.71 from 17 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 (bowls)
Course Breakfast
Cuisine Gluten-Free, Southern-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

  • 1 cup rolled oats (GF for gluten-free eaters // see instructions for steel-cut oats)*
  • 1 3/4 cups water
  • 1/2 cup sweet potato puree (1 small potato yields ~1/2 cup // see below for roasting instructions)
  • 2-3 Tbsp brown sugar, maple syrup, or other sweetener of choice (like date paste)
  • 1/2 tsp ground cinnamon
  • 1/2 Tbsp flaxseed meal (optional)
  • 3 Tbsp Pumpkin Maple Pecan Granola (or sub roasted pecans)
US Customary - Metric

Instructions

  • To roast your sweet potato, preheat oven to 400 degrees F (204 F) and cut sweet potato in half and lightly coat with olive oil. Place flesh side down on a foil lined baking sheet and bake for 20-25 minutes or until soft and tender. This will depend on your size of potato. (Alternatively, pierce a few times with a fork and microwave for 4-5 minutes until tender.)
  • Once done, pull potatoes out of the oven and start your oats (see notes for steel cut directions). Bring water to a boil in a small saucepan. Once boiling add your oats and reduce heat to medium. Continue cooking until the oats have absorbed most of the water - about 5 minutes - stirring frequently.
  • In the meantime, mashed your sweet potato and measure out roughly 1/2 cup. Set aside.
  • Once your oats are just about done cooking (~5 minute mark), stir in sweet potato puree, sweetener of choice, cinnamon and flax seed and stir to combine. Taste and adjust flavor/seasonings as desired. To thin, add a splash of non-dairy milk (such as almond).
  • Divide oats between two serving bowls (as recipe is originally written) and sprinkle with Pumpkin Maple Pecan Granola (or roasted pecans). Add a drizzle of honey for more sweetness. Enjoy immediately. Best when fresh.

Notes

*To make this recipe with steel-cuts oats, add 3/4 cup raw steel cut oats to 1 1/4 cup boiling water, reduce heat to simmer and cover. It's recommended to cook for up to 25 minutes, but I prefer mine with a little more texture and only cook them for 15 minutes until they've just absorbed the water. If you prefer softer oats add 1/4 more water in the beginning and continue cooking until the 20-25 minute mark.
*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 1 bowls Calories: 253 Carbohydrates: 55.9 g Protein: 9.7 g Fat: 8.8 g Saturated Fat: 1.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 22 mg Fiber: 8 g Sugar: 15.7 g