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Protein Sweet Potato Baked Oatmeal

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 596kcal
Flavorful baked oatmeal with swirls of sweet potato, maple syrup, and almond butter baked right in
Print Recipe

Equipment

  • 1 mixing bowl
  • 1 kitchen spoon or spatula
  • 1 baking dish or 12-count cupcake pan

Ingredients

  • 2 sweet potatoes about 12 to 16 ounces total weight
  • 1 ⅔ cup milk warmed to room temperature
  • ½ cup almond butter or nut butter of your choice
  • 1 teaspoon vanilla extract
  • cup maple syrup
  • 4 cups rolled oats
  • ½ cup pecan pieces
  • 5 servings protein powder optional
  • 1 teaspoon cinnamon
  • ¾ teaspoon sea salt
  • ½ teaspoon nutmeg

Instructions

  • 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 and place in fridge to cool. Reduce oven heat to 350 degrees. Spray a 12-count cupcake pan or a casserole dish with non-stick oil and set aside.
  • Once sweet potatoes have cooled enough to touch, remove their skin and place them into another bowl. Use the back of a spoon or fork to 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 to mashed sweet potatoes then stir until uniform.
  • Stir in oats, pecans, protein powder, cinnamon, sea salt, and nutmeg and mix until combined and no dry pockets remain.
  • Transfer the mixture into prepared pan. Lightly press mixture into pan so that top is smooth.
  • Place pan in oven and bake for about 40 minutes (for casserole dish) or 25 minutes (for cupcake pan) or until top of oatmeal is firm when pressed. Allow to cool completely in pan before removing. Store refrigerated in an airtight container.

Notes

Storage
Refrigerate the oatmeal in an airtight container and it will keep for up to 10 days.
To freeze, wrap snugly in plastic wrap then in aluminum foil and freeze for up to six months. I recommend cutting into individual portions and wrapping them separately before freezing for easier reheating. Reheat in the. microwave for one to two minutes.

Nutrition

Calories: 596kcal | Carbohydrates: 66g | Protein: 34g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 42mg | Sodium: 440mg | Potassium: 713mg | Fiber: 10g | Sugar: 17g | Vitamin A: 8401IU | Vitamin C: 9mg | Calcium: 312mg | Iron: 5mg