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Chocolate Sweet Potato Baked Oats made with all wholesome ingredients for a warmly-spiced sweet treat for breakfast. Enjoy it alongside a protein source, like Greek yogurt or cottage cheese, for a balanced meal!
Ever since I shared my Banana Blended Baked Oats recipe, I’ve loved blending my oats for breakfast bakes rather than leaving them whole. The blending creates a flour, which in turn becomes fluffy during the baking process.
Now that there’s an autumn chill in the air, I’m diving into sweet potato and pumpkin season with reckless abandon and these Chocolate Sweet Potato Baked Oats are the perfect fall breakfast treat.
In addition to the chocolate flavor, the best part of this recipe is that it is highly adaptable and versatile! Enjoy it for breakfast, snack, or dessert, and/or change the add-ins to fit your palate.
All grocery stores carry all of the simple ingredients, and the recipe is straightforward to follow!
Ingredient Notes:
Quick Oats: The main ingredient in this easy recipe! Quick oats are a great source of fiber and complex carbohydrates for those who enjoy starting their day with something sweet.
Old fashioned oats and rolled oats work too. Just don’t use steel cut oats. For a gluten-free option, use certified gluten-free oats.
Sweet Potatoes: Mashed sweet potato adds volume, natural sweetness, fiber, Vitamin A, Vitamin C and potassium to the breakfast bake. Cook the sweet potato up to 4 days ahead of time to break the recipe into parts.
Almond Butter: Adding healthy fats to the breakfast, almond butter brings richness, fiber, and a little plant-based protein. Peanut butter or cashew butter work too.
Large Eggs: Eggs help the oat mixture rise and add protein as well.
Milk of Choice: Because oats require double their volume in liquid for absorption, some form of milk is needed to ensure the oats soften up and bake evenly. I like using oat milk, but cow’s milk, almond milk, cashew milk, coconut milk, and soy milk are all great options too.
Cocoa Powder: Unsweetened cocoa powder adds chocolatey goodness to the breakfast, as well as iron and polyphenols. Cocoa powder is also said to reduce blood pressure, help with circulation and insulin sensitivity.
Pure Maple Syrup: The sweetener here. I like using pure maple syrup because it is less refined than cane sugar. The recipe as written is only lightly sweetened, so feel free to add some granulated sweetener too for a sweeter breakfast.
Pumpkin Pie Spice: Pumpkin spice combines ground cinnamon, nutmeg, ginger, and all spice for a warm cozy hug for the taste buds. Replace it with ground cinnamon or omit it altogether if you’d like.
Baking Powder: The leavening agent, baking powder helps the oats rise to a fluffy yet dense texture.
Sea Salt: A big flavor enhancer, salt brings out the chocolate flavors and the warm spices.
Vanilla Extract: A splash of vanilla brings warmth.
Chocolate Chips: Pockets of chocolate goo level up this breakfast experience so that it feels like you’re enjoying dessert for breakfast.
Omit it for less sugar or increase the amount for added fun. I use semisweet chocolate chips, but dark chocolate chips and sugar-free chocolate chips work too.
Recipe Customizations:
- Substitute ¾ cup of the oats for your favorite protein powder for a higher protein edition of this simple breakfast.
- For sweeter oats that taste like a cake, add ¼ cup of your favorite granulated sweetener to the batter. Brown sugar, white sugar, coconut sugar, and any kind of sugar-free sweetener works great.
- Omit the chocolate chips for less sugar.
- Mix in ⅔ cup of chopped pecans or walnuts for a nutty crunch. Chia seeds or ground flaxseed are excellent additions too for some omega-3 fatty acids.
How to Make Chocolate Sweet Potato Baked Oats:
Cook the sweet potato using your preferred method. Allow it to cool, remove the skin, then mash 1 cup worth of sweet potato flesh in a measuring cup.
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking dish with parchment paper.
Transfer the oats to a food processor and blend for 1-2 minutes, until a coarse flour forms.
Add the rest of the ingredients to the food processor and process until everything is well combined. If adding, stir in the chocolate chips.
Pour the chocolate oats mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the top with extra chocolate chips.
Bake on the center rack of the preheated oven for 28-30 minutes, or until the oats are baked through. Insert a digital thermometer into the center of the oats. If it reads 190 degrees F or higher, the baked oats are ready.
Allowing the batch to cool to room temperature will result in cleaner slices. If you want to serve the baked oats before they have cooled off, just note that the slices won’t be clean. Cut into individual portions and enjoy it with fresh fruit, yogurt, and a drizzle of maple syrup.
Storage Options:
- Room Temperature: Cover the baking pan with plastic wrap and store on the counter for up to 2 days.
- Refrigerator: Store leftovers in an airtight container or a zip lock bag and refrigerate for 1 week. Reheat a slice on a plate in the microwave for 20-30 seconds.
- Freezer: Freeze leftovers in a freezer bag or freezer-safe container for up to 2 months.
The next time you’re feeling something sweet and chocolatey for breakfast, whip up this easy recipe! It’s perfect to keep on constant rotation for your weekly meal prep and a great option for busy families.
If you enjoy baked oatmeal recipes, also try some of these reader favorites.
More Baked Oatmeal Recipes:
- Apple Baked Oatmeal
- Peach Baked Oatmeal Muffins
- Peanut Butter Banana Baked Oatmeal Muffins
- Double Chocolate Banana Baked Protein Oatmeal
- Blueberry Breakfast Bake
Chocolate Sweet Potato Baked Oats
Ingredients
- 1 ¾ cups quick oats
- ½ cup cocoa powder
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- ¾ tsp sea salt
- 3 large eggs
- 1 cup mashed sweet potato
- ⅔ cup oat milk
- ½ cup unsweetened creamy almond butter
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract, optional
- ½ to 1 cup chocolate chips
Instructions
- Cook the sweet potato using your preferred method. Allow it to cool, remove the skin, then mash 1 cup worth of sweet potato flesh in a measuring cup.
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking dish with parchment paper.
- Transfer the oats to a food processor and blend for 1-2 minutes, until a coarse flour forms. Add the rest of the ingredients to the food processor and process until everything is well combined. If adding, stir in the chocolate chips.
- Pour the chocolate oats mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the top with extra chocolate chips.
- Bake on the center rack of the preheated oven for 28-30 minutes, or until the oats are baked through. Insert a digital thermometer into the center of the oats. If it reads 190 degrees F or higher, the baked oats are ready.
- Allowing the batch to cool to room temperature will result in cleaner slices. If you want to serve the baked oats before they have cooled off, just note that the slices won’t be clean. Cut into individual portions and enjoy it with fresh fruit, yogurt, and a drizzle of maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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