Fall is here, which means almost every recipe should include apple, pumpkin, or sweet potato, right? We’re talking sweet potato today because it’s just so dang versatile. You can put it just about any kind of recipe, sweet or savory, and it works. These sweet potato baked oatmeal muffins join the ranks of my favorite baked oatmeal recipes with swirls of roasted sweet potato and almond butter. I think you’ll like this fall breakfast idea. Let’s get into the details, shall we?
I make these healthy baked oatmeal cups like just about every other baked oatmeal recipe I have here on the site (there are a lot) but am sure to incorporate a nice dose of tender, roasted sweet potato and season them a lot like my sweet potato pie–with lots of nutmeg and cinnamon. They turn out so moist and chewy and are perfect to have in hand on busy mornings. Just heat them up (or don’t) and go!
By the way, here are a few savory sweet potato recipes to try.
Sweet Potato Baked Oatmeal Muffin Ingredients
If you want to meal prep oatmeal and need something portable, my healthy baked oatmeal muffins will come in handy. I love sweet potato for breakfast so kind of can’t believe I’m just now sharing my sweet potato baked oatmeal muffins recipe with you but better late than never, I suppose. These look a bit like my pumpkin baked oatmeal muffins because of the orange hue but are made a little differently. Here’s what’s in them:
- Almond Butter
- Maple Syrup
- Roasted Sweet Potato
- Rolled Oats – For the right texture, I only recommend using rolled (sometimes called “old fashioned”) oats.
- Vanilla Extract
How to Roast Sweet Potatoes
If you’re wondering how to roast the sweet potatoes for this recipe, don’t worry. The process is simple and can be done days ahead of time, if needed. Here’s how I roast the whole sweet potatoes to make sweet potato baked oatmeal muffins–and lots of other things.
- Preheat your oven to 400 degrees.
- Using a knife or fork, piece the sweet potatoes several times.
- Place sweet potatoes in the oven on any rack.
- You might wish to place a sheet pan or foil on the rack below to catch any juices that may drip from the sweet potatoes while roasting.
- Roast sweet potatoes for about 45 minutes or until tender.
- Remove them from the oven and allow to cool. I like to stick them in the fridge to speed up this process.
I use roasted sweet potatoes mainly in dessert recipes like these:
Sweet Potato Dessert Ideas
- Bourbon Sweet Potato Pie
- Layered Sweet Potato Pecan Pie
- Sweet Potato Bread Pudding with Praline Sauce
- Sweet Potato Gingerbread Muffins
I hope you’ll make sweet potato baked oatmeal muffins part of your morning routine. And sharing is caring so be sure to pin this recipe on Pinterest. Thanks for reading!
P.S. More make-ahead breakfast ideas you’ll love:
Flavorful oatmeal cups with swirls of sweet potato and almond butter baked in.
- 2 sweet potatoes
- 4 cups rolled oats
- 1/2 cup pecan pieces
- 1 teaspoon cinnamon
- 3/4 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1 2/3 cup milk warmed to room temperature
- 1/2 cup almond butter or nut butter of your choice
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
Preheat oven to 400 degrees. Using a fork or knife, piece sweet potatoes several times then place in oven to roast for about 45 minutes or until tender.
Remove sweet potatoes from oven, place in fridge to cool slightly, and reduce oven heat to 350 degrees.
Mix dry ingredients (oats, pecan pieces, cinnamon, sea salt, and nutmeg) together in a large bowl. Set aside.
Once sweet potatoes can be safely handled, skin them and place into another bowl. Mash sweet potatoes until broken up into small pieces (this mixture does not need to be smooth). Add milk, almond butter, vanilla extract, and maple syrup then stir until uniform.
Add wet mixture to dry mixture and stir until well incorporated and no dry "pockets" remain.
Spray a 12-count muffin tin with non-stick spray then divide the oatmeal mixture evenly between the cavities. Lightly press mixture into each cavity so that the top of each muffin is smooth.
Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing. Store refrigerated in an airtight container.