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Baked Sweet Potato Oatmeal with Pecan Streusel

[heart_this] · Apr 19, 2009 · 59 Comments

Baked Sweet Potato Oatmeal with Pecan Streusel

Despite the fact that the days are slowly getting warmer, the mornings are still pretty cool and a bowl of oatmeal still hits the spot for breakfast. I had been wanting to try doing a baked oatmeal for a while and I figured that I should do it now before the morning get too warm. Sweet potatoes are still in good supply and I was thinking about the sweet potato casserole that I had made a while ago and wondering if I could make a baked oatmeal version. I prefer using steel cut oats to rolled oats when making oatmeal but I could not find a recipe for a steel cut oats baked oatmeal. In the end I decided to just modify the rolled oats recipe for the steel cut oats. Steel cut oats require more liquid and more cooking time but you can cut down on the cooking time by soaking the oats overnight which is what I decided to do. I roasted the sweet potatoes in the oven until they were nice and soft and starting to caramelize for added flavour. Maple syrup seemed like a natural addition and keeping with the sweet potato casserole theme I went with a pecan streusel topping. I had to wait to add the streusel topping until the oatmeal had cooked enough that the streusel would not just sink into the oatmeal so I added it part way through the cooking process. The baked sweet potato oatmeal turned out really good! It was nice and warm and sweet and really creamy on the inside with a slightly crisp topping. The sweet potato flavour really came through and of course it worked well with the pecan topping. It was like having dessert for breakfast. In fact, a scoop of melting vanilla ice cream would probably go really well on it.

Baked Sweet Potato Oatmeal with Pecan Streusel

Baked Sweet Potato Oatmeal with Pecan Streusel

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 4
ingredients
  • 1 1/2 cup steel cut oats
  • 4 1/2 cups milk
  • 1 1/2 cup sweet potato (cooked and mashed)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup pecans (chopped)
  • 1/4 cup flour
  • 3 tablespoons butter (softened)
directions
  1. Mix the steel cut oats and the milk in an 8 inch baking dish and let sit over night.
  2. Mix in the sweet potato puree, maple syrup, vanilla extract, and salt.
  3. Bake, covered, in a preheated 350F/180C oven until most of the liquid has been absorbed, about for 30-40 minutes.
  4. Mix the brown sugar, pecans, flour and butter and pour it onto the oatmeal and bake, uncovered until golden brown on top, about 20 minutes.
Similar Recipes:
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Sweet Potato Pie Pancakes
Oatmeal
Sweet Potato Pecan Pie
Maple Pecan Melting Sweet Potatoes
Muffin Pan Maple Pecan Sweet Potato Gratins

Breakfast, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. VeggieGirl says

    April 20, 2009 at 1:33 am

    SWEET POTATOES!!!!!!!!!!!!!!!! My love.

    Reply
  2. Ciao Chow Linda says

    April 20, 2009 at 1:34 am

    What a yummy way to eat oatmeal. I think I’d save it for dessert though.

    Reply
  3. Helene says

    April 20, 2009 at 1:52 am

    What a great idea to add sweet potato to your oatmeal. I usually eat mine with a tsp of maple syrup.

    Reply
  4. VeggieGirl says

    April 20, 2009 at 1:53 am

    That sounds fantastic! I also often add canned pumpkin to my steel cut oatmeal which can be very tasty also.

    Reply
  5. Dishesdone says

    April 20, 2009 at 1:59 am

    Sounds so good! I love your other oatmeal recipe you posted, too! I usually have mine with a spoon or two of preserves.

    Reply
  6. Ricki says

    April 20, 2009 at 2:28 am

    Baked oatmeal with sweet potato (or pumpkin) is one of my all-time favorites! The maple syrup here must be a great addition, too.

    Reply
  7. Steph says

    April 20, 2009 at 2:51 am

    I love sweet potatoes!

    Reply
  8. Y says

    April 20, 2009 at 3:01 am

    That certainly looks like dessert! And our weathers must be crossing paths at the moment (Autumn/Spring). Just wondering though, about your preference for steel cut oats. It’s less commonly used here, I think, though I’ve seen it for sale. How is it better?

    Reply
  9. Christina Kim says

    April 20, 2009 at 3:02 am

    Baked oatmeal, what a very creative idea. And to add sweet potato, very very creative.

    Reply
  10. Rosa's Yummy Yums says

    April 20, 2009 at 5:13 am

    An interesting combo! Fantastic!

    Cheers,

    Rosa

    Reply
  11. Nina Timm says

    April 20, 2009 at 5:30 am

    I am not a big breakfast eater so I do not think I can stomach this for breakfast, but certainly for dessert!!Yum!

    Reply
  12. Toni says

    April 20, 2009 at 5:45 am

    Sweet potatoes? Wow! Who would have thought of that one?

    Reply
  13. Dani Spies says

    April 20, 2009 at 7:23 am

    Whoa… this looks great. Right up my alley;)

    Reply
  14. Ful yaprakları says

    April 20, 2009 at 7:30 am

    I like sweet patatoes!!!!

    Reply
  15. Jennifer says

    April 20, 2009 at 9:48 am

    This just may be your best oatmeal yet!!(well my fav) yum!!!!

    Reply
  16. Happy cook says

    April 20, 2009 at 10:09 am

    Wow looks so comforting, i have never made anything with sweet potato han eat them just boiled wheniwas in India.

    Reply
  17. [email protected] Cutting Edge of Ordinary says

    April 20, 2009 at 10:25 am

    As I sit here eating my oatmeal let me just say……I’m so mad it doesn’t have sweet tater in it!

    Reply
  18. Ginger says

    April 20, 2009 at 11:55 am

    OK KEVIN!! Tell me what this taste like!!!! I love sweet potatoes, pecans and oatmeal. This looks wonderful….

    Reply
  19. Joanne says

    April 20, 2009 at 12:25 pm

    I might go with convention and have this for a dessert instead! It looks like a loaded baked sweet potato but with oatmeal…how could you go wrong?

    Reply
  20. Cara says

    April 20, 2009 at 12:44 pm

    I am officially jealous that you get to eat such an indulgent breakfast 🙂

    Reply
  21. Culinary Cory says

    April 20, 2009 at 1:27 pm

    Wow! This looks really hearty. Certainly something that will keep you full all morning.

    Reply
  22. Jeff says

    April 20, 2009 at 2:26 pm

    I have to start stealing some of your awesome breakfast ideas. Although it would require me to wake up early and I love sleep.

    Looks awesome as always!

    Reply
  23. Marjie says

    April 20, 2009 at 2:43 pm

    Sounds like you have a good long time in the morning, and so can enjoy your breakfast. Good breakfast, Kevin!

    Reply
  24. Bridgett says

    April 20, 2009 at 3:17 pm

    Wow, this is a unique and delicious combination. Looks perfect!

    Reply
  25. Food For Tots says

    April 20, 2009 at 4:12 pm

    Too good to start off my day with this great oatmeal!

    Reply
  26. Pam says

    April 20, 2009 at 4:35 pm

    What a tasty breakfast – I would never have thought to combine sweet potatoes and oatmeal. Nicely done.

    Reply
  27. Lisa says

    April 20, 2009 at 4:48 pm

    Another great idea for oatmeal. Your creativity never ceases to amaze me.

    Reply
  28. Koko says

    April 20, 2009 at 5:15 pm

    OHHHHH MY. Sweet potatoes- my absolute WEAKNESS. I MUST make this!!!!

    Reply
  29. Michelle says

    April 20, 2009 at 5:25 pm

    WOW, I can’t even imagine how this would taste!

    Reply
  30. Debbie says

    April 20, 2009 at 5:52 pm

    Oh that sounds good and I have a bunch of sweet potatoes I just bought!

    Reply
  31. Anonymous says

    April 20, 2009 at 6:33 pm

    No one loves sweet potatoes more than us. No one! This is dessert, this is breakfast. This is a snack. This is all of those things in one! So. good.

    Reply
  32. Cheryl says

    April 20, 2009 at 6:54 pm

    What a fantastic idea Kevin, I love it and I bet my husband will too!

    Reply
  33. ttfn300 says

    April 20, 2009 at 7:47 pm

    great idea with the scoop of vanilla ice cream!!

    Reply
  34. Anonymous says

    April 20, 2009 at 7:58 pm

    Do you have the recipe with the rolled oats? What’s the difference between steel cut and rolled?

    Reply
  35. Marta says

    April 20, 2009 at 8:03 pm

    Oh wow, I almost don’t want spring to come now, just so we have more cool mornings and more opportunities to try this! It looks/sounds amazing! Thanks Nick!

    Reply
  36. Pam says

    April 20, 2009 at 8:14 pm

    Oh my goodness. That looks like dessert for breakfast. And I am okay with that!

    Reply
  37. The Cooking Photographer says

    April 20, 2009 at 8:40 pm

    Excellent idea Kevin. I think I will try this in my slow-cooker.

    Reply
  38. Kevin says

    April 20, 2009 at 10:24 pm

    Y: Steel cut oats have a chewier texture that I enjoy.

    Reply
  39. Kevin says

    April 20, 2009 at 10:39 pm

    Anonymous: Steel cut oats go through less processing than rolled oats and have a chewier texture. You could use one of the baked oatmeal recipes on allrecipes.com. Note: I chose to skip the the eggs this from my recipe this time. The next time I make baked oatmeal I will try it with the eggs to compare it though.

    Reply
  40. Leela says

    April 20, 2009 at 11:20 pm

    Oh, I’m all for having dessert for breakfast, Kevin. This looks delicious.

    Reply
  41. ana dane says

    April 20, 2009 at 11:20 pm

    oof this looks SO good. and with all that sweet potato and steel-cut oats, it’s really, really good for you!

    Reply
  42. Maria says

    April 20, 2009 at 11:26 pm

    That is a colorful oatmeal! I am sure the sweet potatoes are amazing and the streusel, even better!

    Reply
  43. Sean says

    April 20, 2009 at 11:57 pm

    Oatmeal and sweet potatoes. 2 of my favorite things into one! Awesome!

    Reply
  44. unconfidentialcook says

    April 21, 2009 at 12:06 am

    I’m coming to your house for breakfast! (Hope you don’t mind…)

    Reply
  45. M says

    April 21, 2009 at 12:47 am

    What a fantastic idea! I’ll definitely be trying this. I found your blog, while searching for a recipe for Nikujaga that looked good, and google pulled up yours. The photo of the bowl of it you’d made was so appealing, I’ve jotted down the recipe and will be trying it later this week. I’ve bookmarked your blog and will return. Thank you for creating such an imaginative and intriguing food blog, it’s been most enjoyable to read what I have here thus far! 🙂

    Reply
  46. Katrina says

    April 21, 2009 at 12:50 am

    Probably my favorite dish as Thanksgiving is the sweet potato casserole and I have oatmeal every morning. THIS looks divine!

    Reply
  47. Kerstin says

    April 21, 2009 at 2:06 am

    Love it – pecan streusel sounds amazing with sweet potatoes!

    Reply
  48. Amy says

    April 21, 2009 at 2:56 am

    This looks way better than any oatmeal I’ve ever had! There’s nothing wrong with dessert for breakfast.

    Reply
  49. Y says

    April 21, 2009 at 3:57 am

    Thanks Kevin. I’ll have to buy some to try 🙂

    Reply
  50. Nirvana says

    April 21, 2009 at 9:19 am

    Every time I visit your blog I find that you have posted a more delicious looking and unique recipe than the one before — its amazing!!!

    Reply
  51. Anonymous says

    April 22, 2009 at 8:39 am

    I am glad there are still fans of oatmeal out there. I thought I was alone! What a creative spin on a classic.

    Reply
  52. tigerfish says

    April 22, 2009 at 1:42 pm

    Is that sweet or savory? Can I try some? ;p

    Reply
  53. Ingrid says

    April 22, 2009 at 3:54 pm

    Oh my goodness that looks incredibly decadent! YUM!
    ~ingrid

    Reply
  54. Justine says

    April 23, 2009 at 2:45 am

    Wow this looks amazing!

    Reply
  55. Maris says

    April 24, 2009 at 2:48 am

    I’m loving the looks of this oatmeal! I bet it’s so much more filling than plain oatmeal!

    Reply
  56. Mark F Garso 37 says

    April 25, 2009 at 9:24 pm

    I am positive I will love this and what a great way to get the 3 year old to eat oatmeal – as he can’t get enough sweet potatoes!

    Mark Garso 37

    Reply
  57. Lauren says

    February 28, 2010 at 8:44 pm

    Hi Kevin,

    This oatmeal recipe has my name written all over it! I was wondering how many cups of milk you'd suggest I use if I sub in regular rolled oats for the steel cut oats. I would very much appreciate your insight. Thanks, and I can't wait to try this amazing baked oatmeal!

    Reply
  58. Kevin says

    March 2, 2010 at 11:47 am

    Lauren: I have not tried baking regular old fashioned rolled oats yet. I would say that 2 1/2 cups of milk should work.

    Reply
  59. Paula says

    April 21, 2010 at 7:16 am

    wow, this is really great recipe! I love this!

    Reply

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