With a full serving of veggies, plus fiber and natural sweetness, this Sweet Potato Oatmeal tastes like sweet potato pie. Plus, it reheats so well!
I love having options that easily add veggies to our meals, and this Sweet Potato Oatmeal is a new favorite.
It’s easy to make in one pot, is naturally sweet from the sweet potato, and it’s rich in whole grains and fiber—plus protein.
This combination helps us stay full until the next meal or snack time.
You can also make it ahead of time and warm it up on busy mornings and share this with an older baby, toddler, or kiddo of any age.
Why This Recipe Works
With a full serving of vegetables and an easy method, this oatmeal works with frozen pre-chopped sweet potato or sweet potato puree—which makes it easy enough to make…even on busy mornings.
(You may also like my Peaches and Cream Oatmeal, Strawberries and Cream Oatmeal, and Baked Pumpkin Oatmeal.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Sweet Potato Oatmeal so you know what to pick up from the store or have ready.
- Sweet potato: You can use frozen pre-chopped sweet potato to make this easy or you can peel and chop a fresh sweet potato. You can also simply stir in sweet potato baby food at the end of cooking the oats—lots of options!
- Rolled Oats: These oats, which are sometimes called “old-fashioned oats” are sold in the cereal aisle of your grocery store. They cook quickly and are high in fiber.
- Vanilla extract: This enhances the flavor of the oatmeal. You can use pure or artificial vanilla as you like.
- Pumpkin pie spice and cinnamon: This combination of spices adds flavor similar to sweet potato pie.
- Milk: I use whole milk in my house, but you can use any variety you prefer in this recipe.
- Walnuts, raisins, honey, and/or brown sugar are optional for serving.
Step-by-Step Instructions
Here’s a preview of how to make this Sweet Potato Oatmeal so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the sweet potato to a pot of water.
Step 2. Simmer over medium-low heat until soft.
Step 3. Add the oats, vanilla, and spices, and simmer until soft.
Step 4. Stir in the milk, cover and let sit, then serve warm.
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Frequently Asked Questions
Sure, just stir them into the cooked oats and skip the first two steps.
Yes, though you will want to increase the amount of water and plan to cook for a longer amount of time as steel cut oats take longer to cook.
Finely chop them and add them in, or you can stir in nut or seed butter for similar nutrition.
How to Store
Store leftover Sweet Potato Oatmeal in an airtight container in the refrigerator for up to 5 days. Warm through to serve leftovers.
Best Tips for Success
- Use any milk your family enjoys, including almond milk, dairy milk, oat milk, or soy milk.
- Add dried cranberries or raisins into the pot with the oatmeal in Step 3 to soften them nicely in the mix.
- Add a pinch of salt to bring out the flavors.
Related Recipes
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I’d love to hear your feedback on this post, so please rate and comment below!
Sweet Potato Oatmeal
Ingredients
- 1 cup sweet potato cubes
- 1½ cups rolled oats
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup milk
- Finely chopped pecans or walnuts, dried cranberries or raisins, and/or brown sugar or honey
Instructions
- Place 4 cups water in a medium pot and bring to a simmer over medium heat on the stove top.
- Add the sweet potato and simmer for 8 minutes or until very tender.
- Add the oats, vanilla, and cinnamon and simmer for 4-6 minutes, stirring occasionally, until the water is absorbed and the oats are tender.
- Serve topped with milk and optional toppings.
- (Option to use sweet potato baby food: Skip Steps 1 and 2, and stir ½ cup sweet potato puree into the finished oatmeal.)
Notes
- Try topping with dried cranberries or raisins, a drizzle of maple syrup or honey, a spoonful of nut or seed butter, a spoonful of Greek yogurt, or some milk.
- Store leftover Sweet Potato Oatmeal in an airtight container in the fridge for up to 5 days. Warm in a pot with a little additional water over low heat or in the microwave in a heat-safe bowl.
- Use frozen cubed or freshly chopped sweet potato cubes.
- Add dried cranberries or raisins into the pot with the oatmeal in Step 3 to soften them nicely in the mix.
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