I started making these Sweet Potato Overnight Oats when I had some leftover roasted sweet potatoes and wanted a cozy breakfast that didn’t take extra effort in the morning.
The sweetness blends perfectly with warm spices like cinnamon and nutmeg, and the oats soak it all up overnight for a creamy, filling base. It’s one of those meals that tastes like comfort food but still feels nourishing.
If you’re someone who likes having breakfast ready to grab from the fridge, this recipe makes mornings a whole lot easier.
Why You’ll Love This Recipe
This recipe has all the flavors of sweet potato pie but in a wholesome, make-ahead breakfast. The sweet potato adds creaminess and natural sweetness while also making the oats extra filling. Cinnamon and vanilla bring cozy spice, maple syrup ties everything together, and pecans add crunch and richness. It’s a hearty, dessert-inspired jar of oats that keeps you full for hours.
Beyond taste, you’ll love how practical this recipe is. It’s naturally dairy-free, gluten-free (if you use certified oats), and meal-prep friendly. You can make multiple jars ahead of time, and they’ll last several days in the fridge. It’s comfort food that fits right into your morning routine.
What You’ll Need
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 1½ cups unsweetened almond milk (or milk of choice)
- ½ cup mashed cooked sweet potato (baked or roasted, not canned pie filling)
- 2 tablespoons maple syrup (to taste)
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Pinch of nutmeg (optional)
- Pinch of salt
- ¼ cup chopped pecans (toasted for best flavor)
Optional Toppings
- Extra chopped pecans
- Drizzle of maple syrup
- A spoonful of Greek yogurt or coconut yogurt
- Sprinkle of granola
Pro Tips
- Bake the sweet potato ahead of time for the best caramelized flavor—boiled works, but baked is sweeter and richer.
- Mash until smooth before adding to oats for even creaminess.
- Taste and adjust—sweet potatoes vary in sweetness, so you may need more or less maple syrup.
- Top just before eating so pecans stay crunchy.
- Add spices like nutmeg or ginger to give it more of a sweet potato pie vibe.
Tools You’ll Need
- Medium mixing bowl
- Measuring cups and spoons
- Fork or potato masher (for mashing sweet potato)
- Mason jars or airtight containers
- Spoon or spatula
Substitutions and Variations
- Nut-free: Swap pecans for pumpkin seeds or sunflower seeds.
- Sweetener options: Use honey, agave, or mashed banana instead of maple syrup.
- Dairy-free: Stick with almond, oat, or coconut milk; yogurt toppings can also be dairy-free.
- Spice it up: Add nutmeg, ginger, or pumpkin pie spice for deeper flavor.
- Protein boost: Stir in a scoop of protein powder or add Greek yogurt to the oat base.
Make-Ahead Tips
- Prepare jars up to 5 days in advance for grab-and-go breakfasts.
- Roast several sweet potatoes at once, mash, and refrigerate for easy use during the week.
- Add crunchy toppings like pecans or granola just before serving to avoid sogginess.
How to Make Sweet Potato Overnight Oats
1. Prepare the Sweet Potato
Bake or roast a medium sweet potato until soft. Scoop out the flesh, mash until smooth, and measure ½ cup.
2. Mix the Base
In a medium bowl, whisk together almond milk, maple syrup, cinnamon, vanilla extract, nutmeg (if using), and salt. Add mashed sweet potato and whisk until well combined.
3. Add Oats and Chia
Stir in rolled oats and chia seeds. Mix thoroughly, then let sit for 10 minutes and stir again to break up any clumps.
4. Assemble the Jars
Divide the mixture into jars or containers. Seal with lids and refrigerate overnight, or at least 4 hours, to let oats soak and thicken.
5. Top and Serve
In the morning, give the oats a stir. Top with pecans, maple syrup, or your favorite extras. Enjoy cold or warmed.
Serving Suggestions
- Classic jar: Straight from the fridge with a drizzle of maple syrup.
- Warm bowl: Heat oats gently in the microwave or on the stovetop, then add toppings.
- Dessert style: Top with coconut whipped cream for a sweet potato pie-inspired treat.
- Kid-friendly: Add mini chocolate chips or raisins for extra fun.
Leftovers and Storage
Store jars in the fridge for up to 5 days. Stir before eating, and add a splash of milk if the oats become too thick.
Keep crunchy toppings separate until serving. Freezing is not recommended.
Nutrition & Benefits
Sweet potatoes are rich in fiber, vitamin A, and antioxidants, making this breakfast both hearty and nourishing. Oats provide complex carbohydrates and plant-based protein for lasting energy, while chia seeds add omega-3s.
Pecans bring healthy fats and extra crunch, and maple syrup offers natural sweetness without refined sugar. It’s a balanced, energizing breakfast that tastes indulgent but fuels your body well.
Recipe FAQ
1. Can I use canned sweet potato? Yes, but make sure it’s plain purée, not sweet potato pie filling.
2. Can I make this without chia seeds? Yes, but reduce almond milk slightly to avoid a runny texture.
3. Do I have to bake the sweet potato? Baking or roasting gives the best flavor, but boiled sweet potato works too.
4. Can I eat it warm? Definitely—heat it up in the microwave or stovetop before topping.
5. Can I double the recipe? Yes! This recipe scales up easily for meal prep or family portions.
A Creamy, Comforting Twist on Classic Oats
These Sweet Potato Overnight Oats are proof that breakfast can be both comforting and nourishing.
They bring together the sweetness of roasted sweet potatoes, the warmth of cinnamon, and the crunch of pecans in one easy, make-ahead jar.
Whether you enjoy them cold, warm, or dressed up with toppings, they’ll quickly become a cozy favorite in your breakfast rotation.
