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Sweet Potato Baked Oatmeal with Pecan Crumble

A sliceable sweet potato baked oatmeal with a crisp brown sugar pecan crumble. One dish makes six make-ahead breakfast squares.
Keyword sweet potato baked oatmeal with pecan crumble
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 squares

Ingredients

For the Oatmeal Base

  • 2 ½ cups old fashioned rolled oats
  • 1 ½ cups mashed cooked sweet potato about 2 medium potatoes
  • 2 cups whole milk
  • 2 large eggs
  • ⅓ cup pure maple syrup
  • 2 tablespoons salted butter melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ¾ teaspoon fine salt

For the Pecan Crumble

  • ½ cup pecans chopped
  • 3 tablespoons brown sugar packed
  • 3 tablespoons all purpose flour
  • 2 tablespoons salted butter cold
  • ¼ teaspoon ground cinnamon

Instructions

Prepare the Sweet Potato

  • Roast 2 medium sweet potatoes at 400 degrees F for 45 to 55 minutes, until a knife meets no resistance. Cool slightly, scoop out the flesh and mash it smooth to get 1 ½ cups.
  • Heat the oven to 350 degrees F and grease a 9x13 inch baking dish or a 2 quart oval baker.

Mix and Assemble

  • In a large bowl, whisk the mashed sweet potato with the milk, eggs, maple syrup, melted butter and vanilla until completely smooth with no lumps.
  • Add the oats, cinnamon, nutmeg, baking powder and salt. Stir just until everything is evenly moistened, then pour into the prepared dish and level the top.
  • For the crumble, combine the flour, brown sugar and cinnamon in a small bowl. Rub in the cold butter with your fingertips until you have coarse pea sized clumps, then stir in the chopped pecans.
  • Scatter the crumble evenly over the surface in a loose layer without pressing it down.

Bake and Cut

  • Bake for 38 to 45 minutes, until the top is deep golden and the center does not wobble. A knife inserted in the middle should come out clean.
  • Cool in the dish for at least 15 minutes before cutting. Cut into 6 squares, wiping the knife between cuts for clean edges.

Notes

  • Cool before cutting: Fifteen minutes in the dish is what turns a scoopable pan into clean squares.
  • The eggs matter: They set into a soft custard around the oats and give the squares their edges. Flax eggs work but the result is much looser.
  • Reheat for crunch: A toaster oven at 325 degrees F for 8 minutes brings the crumble back crisp. A microwave softens it.
  • Make ahead: Assemble without the crumble and refrigerate overnight, then top and bake, adding 5 minutes.
  • Storage: Airtight for 5 days in the fridge or 3 months in the freezer, wrapped individually.