Go Back
+ servings

Sweet Potato Baked Oatmeal Muffins

Flavorful oatmeal cups with swirls of sweet potato and almond butter baked in.

Course Breakfast
Cuisine American
Keyword easy baked oatmeal recipe, healthy breakfast meal prep, healthy oatmeal recipe, make ahead breakfast oatmeal, weekday breakfast ideas
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Servings 12 muffins
Author Jazzmine from Dash of Jazz


  • 2 sweet potatoes
  • 4 cups rolled oats
  • ½ cup pecan pieces
  • 1 teaspoon cinnamon
  • ¾ teaspoon sea salt
  • ½ teaspoon nutmeg
  • 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


  1. 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.

  2. Remove sweet potatoes from oven, place in fridge to cool slightly, and reduce oven heat to 350 degrees.

  3. Mix dry ingredients (oats, pecan pieces, cinnamon, sea salt, and nutmeg) together in a large bowl. Set aside.

  4. 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.

  5. Add wet mixture to dry mixture and stir until well incorporated and no dry "pockets" remain.

  6. 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.

  7. 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.