Baked Sweet Potato Oatmeal for One

Baked oatmeal.

It’s warm, comforting, filling, delicious, and perfumes the air with an irresistible aroma.

In other words, it is pretty much cold-weather breakfast perfection.

This version is different than other varieties I’ve made in the past; whereas other baked oatmeals can be somewhat dense, (like a soft granola bar), this one is light and almost souffle-like.

Freshly baked sweet potato puree and low-fat milk ensure that there is enough moisture to keep the oatmeal from drying out, and the addition of both an egg white & a bit of baking powder yields a fluffy and airy texture.

Think oatmeal meets muffin…

… drizzled with sweet maple syrup and sprinkled with crunchy toasted pecans.

This is precisely the kind of winter breakfast that I want to dive into when the sun hasn’t quite risen and there is a distinct chill in the air.

I am more than satisfied with the outcome of this for-one recipe, and different fall/winter oatmeal flavor profiles are already ricocheting around in my head.

Pumpkin. Eggnog. Apple cinnamon. Gingerbread. Cranberry.

Needless to say, there is a lot of baked oatmeal in my very near future!

Baked Sweet Potato Oatmeal for One

Printer-Friendly Recipe

yield: 1 serving


  • 1/3 cup old fashioned rolled oats
  • 1/2 tsp brown sugar
  • 1/2 tsp ground cinnamon
  • pinch of ground nutmeg
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/3 cup milk (I used organic 1%)
  • 1/3 cup sweet potato puree
  • 1 egg white
  • 1/4 tsp pure vanilla extract
  • maple syrup for serving, optional
  • chopped toasted pecans for serving, optional


  1. Preheat oven to 350°F. Lightly grease a small ovenproof bowl.
  2. In a small mixing bowl, whisk together oats, sugar, cinnamon, nutmeg, baking powder, and salt.
  3. In a medium bowl, whisk together milk, sweet potato puree, egg white, and vanilla extract.
  4. Pour dry ingredients into wet and stir until combined. Spoon mixture into prepared bowl.
  5. Bake for 20 minutes, or until oatmeal is puffed and set.
  6. Serve warm with maple syrup and/or chopped pecans.

Nutritional Information (without maple syrup & pecans):

220.4 calories, 2.9 grams fat, 0.9 grams saturated fat, 4.8 grams fiber, 13.5 grams sugar, 11.3 grams protein

15 thoughts on “Baked Sweet Potato Oatmeal for One

  1. I’m eating this for breakfast right now, made with soy milk and some chia seeds. I baked it with the brown sugar sprinkled over the top with a tiny pat of butter for a crisp, caramelized top. mmmmm delish, thank you!

    1. I make my own puree by baking a bunch of sweet potatoes at 400°F for about an hour or so (depending on size) until soft, peeling, and pureeing the flesh in a food processor.

    1. I’m sure the baked oatmeal would turn out just fine if doubled or tripled =). If you try it, I’d love to hear how it comes out!

  2. Pingback: 35 Fall Recipes

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