(Breakfast) Sweet Apple Baked Oatmeal

It’s that time of year, when we love oatmeal for breakfast.  I’m trying a couple of new versions for fall.  For this one I used sweet potato and apple, but pumpkin, would work well too.  In fact, if you have leftover sweet potato casserole, use it in baked oatmeal.  It’s very delicious, and makes a pan big enough for us to eat all week.

Sweet Apple Oatmeal

(Breakfast) Sweet Apple Baked Oatmeal

Total Time: 1 hour, 20 minutes

Yield: Serves 8-10


  • 2-2 1/2 cups warm milk (or coconut milk)
  • 1/4 cup melted butter
  • 1/2 cup packed brown sugar
  • 2 cups rolled oats
  • 2 tsp cinnamon
  • 2 tsp vanilla
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 large apple, shredded
  • 1 medium sweet potato, baked, peeled, and mashed*


  1. Heat oven to 350
  2. In a large bowl, combine all ingredients.
  3. Pour into a greased 9" x 13" baking pan.
  4. Cook for 40 minutes, or until set and barely golden.
  5. Garnish with dried fruit and nuts, yogurt, syrup, or honey.
  6. Can be mixed and placed in pan, set in refrigerator overnight, and baked the next morning. Cooking time may increase, because it's cold.
  7. *If you have leftover pumpkin, or sweet potato (casserole) from a holiday meal, use it instead.