Sweetened with maple syrup and spiced with cinnamon, this oatmeal is out of this world! The sweet potato pairs perfectly with the crunchy & sweet pecan topping. Serve with a drizzle of maple syrup and a generous spoonful of peanut butter. This Sweet Potato Pecan Baked Oatmeal is a great breakfast to save for the rest of the week. Just store in an airtight container in the fridge and warm up in the microwave or stovetop for a couple of minutes. A perfect serving of pecans in every bite. You may think that putting sweet potato in oatmeal is a bit of odd. But with the right pairing of sweetness from the maple syrup and spice from the cinnamon..it’s simply delicious!    

Sweet Potato Pecan Baked Oatmeal [Vegan]



Cooking Time




For the Baked Oatmeal:

  • 3 cups old-fashioned rolled oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 medium sweet potato, mashed
  • 2 cups non-dairy milk
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract

For the Pecan Topping:

  • 1/2-3/4 cup raw pecans
  • 1 tablespoon melted coconut oil
  • 1 tablespoon brown sugar (or coconut sugar)


  1. Preheat the oven to 350°F.
  2. Combine all oatmeal ingredients in a large mixing bowl. Stir to combine. Pour into an 8×8 baking dish. In a separate smaller bowl, toss pecans in coconut oil and sugar. Sprinkle pecans over the oatmeal. Bake for 30 minutes.
  3. Cut into 9 equal servings. Serve with a drizzle of maple syrup.