Enjoy these creamy, rich, and delicious sweet potato baked oats casserole. It’s the perfect breakfast sweet potato recipe that you can bake up in 30 minutes.

Why this recipe works- - Higher fiber and low glycemic - Great texture and flavor - Works well with leftover sweet potato

If you don't have leftover baked or mashed sweet potato, you can boil it up with ease. Simply slice, boil for 20 minutes and then remove the skin. Mash a bit and use it with the oats.   

This recipe can be 100% gluten free and dairy free (if you use a few subs). I used oats, oat milk, maple syrup, sweet potato, baking powder, cinnamon, salt, and vanilla.

Start by combining the wet ingredients (oat milk, sweet potato, maple syrup, butter, and vanilla). Whisk until combined!

It's ok if this liquid mixture is a bit lumpy from the sweet potato. As long as everything is combined, you can leave the lumps (they will bake out fine). 

Next, add in your dry ingredients (rolled oats, baking soda, sea salt, and cinnamon). Fold all of this together into one mixture. 

Spray a 9x9 inch pan with non stick spray. Pour the sweet potato and oat mixture into the pan and spread it out evenly. 

Optional toppings- I added some whole pecans, brown sugar, or marshmallows (for a sweet potato casserole vibe). You can omit if desired. 

Bake until the oats have set up fully, the marshmallows should puff up and brown slightly. Let cool 5-10 minutes before slicing. This serves 8 people. 

Slice and serve warm with a little more maple syrup over the top if desired. Reheat leftovers as desired in the microwave.