Sweet Potato Overnight Oats taste like sweet potato pie. This good-for-you breakfast is so good and it can be prepped in 5 minutes. These overnight oats have real sweet potato puree mixed with warm fall spices like ground cinnamon, nutmeg and cloves topped with Pumpkin Spice Whipped Cream and chopped pecans. It tastes like fall, is naturally sweetened and these overnight oats can be made vegan and gluten-free.
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Why This Recipe is So Good
- This is the perfect recipe if you have leftover baked sweet potatoes on hand. Use it to make these overnight oats or this Ninja Creami Sweet Potato Ice Cream.
- Simple breakfast idea – These sweet potato overnight oats cannot be easier to make. After a quick blend, the sweet potato and milk are combined with chia seeds and rolled oats in a mason jar to be stored in the fridge for up to 4 days. During a busy work week, you can meal prep several jars in advance so you’ll always have a filling and delicious breakfast on hand.
- It’s made with good-for-you ingredients – Rolled oats, milk, maple syrup, chia seeds, sweet potato puree, and spices make up this wholesome breakfast.
Recipe Ingredients
- Sweet potato – I used a cooked baked sweet potato. Store-bought canned sweet potato puree can be used as well.
- Maple syrup – Used to naturally sweeten your overnight oats. Honey or liquid stevia can be substituted for the maple syrup if you like!
- Rolled oats – Use old-fashioned rolled oats or thick-cut rolled oats over instant oatmeal or quick oats because they will hold their texture better.
- Chia seeds – Thickens your overnight oats.
- Spices – I used a pinch of ground cinnamon, nutmeg, cloves, allspice, and ginger to give these overnight oats the flavor of sweet potato pie.
How to Make Sweet Potato Overnight Oats
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- To a blender add sweet potato puree, milk, maple syrup and spices. Blend for 5 – 10 seconds or until the sweet potato is blended.
- Pour sweet potato mixture into a mason jar. Stir in chia seeds and rolled oats. Top with a lid then refrigerate for at least 4 hours or overnight.
- Enjoy with pumpkin spice whipped cream and chopped pecans.
Frequently Asked Questions —
Nope! After sitting in the fridge it can be warmed up in the microwave or over the stove. Because the oats will soak up the milk as it sits you might need to add more milk to achieve your desired consistency.
Pumpkin puree would taste delicious instead of sweet potato.
A 1:1 ratio of milk to oats is standard and the minimal amount of liquid needed to soften the oats. I like to use a little bit more than that to have a looser consistency. For this recipe, I used ¾ cup of milk to ½ cup of rolled oats. Keep in mind, that sweet potato puree will thicken your oats even more, so you might need more than ¾ cup of milk to achieve a looser consistency.
Looking For More Recipes?
- Matcha Overnight Oats
- Gingerbread Overnight Oats
- Ninja Creami Sweet Potato Ice Cream
- Air Fryer Sweet Potatoes with Whipped Cinnamon Butter
- Pumpkin Spice Whipped Cream
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Sweet Potato Overnight Oats
Equipment
- 1 Mason jar
- Lids for mason jar
Ingredients
- 3 tablespoons sweet potato cooked and mashed
- 2 tablespoons maple syrup or to taste
- ¾ whole milk or milk of choice
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 pinch cinnamon
- 1 pinch allspice
- 1 pinch ginger
- 1 pinch cloves
- 1 pinch nutmeg
- 1 teaspoon chia seeds
- ½ cup rolled oats
Optional toppings
- Pumpkin spice whipped cream
- Chopped pecans
Instructions
- Spice measurement: 1 pinch for me was about half of an ⅛ teaspoon or 1/16th of a teaspoon.
- To a blender, add sweet potato, maple syrup, milk, vanilla extract and spices. Blend for 5 – 10 seconds, or just until the sweet potato is blended and everything is combined.
- Pour sweet potato milk mixture into a mason jar, then stir in chia seeds and rolled oats. Top with a lid then refrigerate overnight.
- Serve with pumpkin spice whipped cream and pecans.
Notes
How To Store/ Make Ahead
Make sweet potato overnight oats up to 4-5 days ahead of time. Store in the refrigerator in an air-tight container. The longer your oats sit in the fridge the more liquid they will soak up, mix in a splash of milk before serving if desired.Tips and Tricks
- Sweet potato: Use any sweet potato that you would use to make sweet potato pie or candied yams. Sweet and moist varieties like Beauregard, Covington, Jewel or Red Garnet are the most common. Canned sweet potato or a mashed baked sweet potato can both work in this recipe.
- Rolled oats: Use rolled oats or even thick-cut rolled oats. Avoid using instant oatmeal or quick oats, both will soak up too much liquid and break down and it won’t give you as much texture as rolled oats will. Also, avoid steel-cut oats – their texture is too hard to eat without cooking first.
- Milk: I used dairy whole milk, but you can substitute with your milk of choice such as almond milk. Use unsweetened since we will be adding our own sweetener.
- Make gluten-free: Use certified gluten-free rolled oats.
- Make dairy-free and vegan: Use plant-based milk instead of dairy milk.
- Toppings: Top with lightly sweetened whipped cream, chopped pecans, or nut butter.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
