Sweet Potato Pie Overnight Oats
These Sweet Potato Pie Overnight Oats taste like dessert for breakfast but are secretly packed with complex carbs, fiber, healthy fats, and vitamins. Creamy oats meet spiced sweet potato puree and warm cinnamon notes for a make-ahead breakfast that's ready when you wake up.
Equipment
- Mason jars or airtight containers 2 jars, 16 oz size works perfectly
- Measuring cups and spoons
- Mixing bowl
- Whisk or fork
- Spoon for stirring
Ingredients
- 1 cup rolled oats old-fashioned oats work best; 90g
- 1 cup milk of choice 240ml; dairy, almond, oat, or coconut
- ½ cup sweet potato puree 120g; canned or homemade
- 2 tablespoons maple syrup 30ml; plus more for serving
- 1 tablespoon chia seeds 12g
- 1 teaspoon vanilla extract 5ml
- 1 teaspoon ground cinnamon 2.6g
- ½ teaspoon pumpkin pie spice 1.3g
- ¼ teaspoon ground ginger 0.6g
- pinch of salt
Optional Toppings
- chopped pecans for serving
- whipped cream for serving
- extra maple syrup for serving
- granola for serving
Instructions
- In a medium mixing bowl, whisk together the milk, sweet potato puree, maple syrup, and vanilla extract until completely smooth and no lumps remain.
- Add the rolled oats, chia seeds, cinnamon, pumpkin pie spice, ginger, and salt. Stir until all the oats are coated and the mixture is uniform with no dry pockets.
- Pour the mixture evenly into two mason jars or airtight containers. Press down gently to remove air bubbles, leaving a little space at the top, then seal tightly with lids.
- Place the containers in the refrigerator for at least 6 hours, but overnight (8-12 hours) is ideal for the creamiest texture and best flavor.
- Remove from the fridge, give it a good stir, and add your favorite toppings. Eat cold or warm in the microwave for 45-60 seconds. Add a splash of milk if too thick.
Notes
- Use roasted sweet potatoes for deeper flavor: If you have time to make your own puree, roasting the sweet potatoes instead of boiling them intensifies their natural sweetness and gives a richer taste.
- Don't skip the chia seeds: They act as a natural thickener and add omega-3s and extra fiber.
- Adjust liquid based on your texture preference: Add more milk if you like thinner oats, or reduce it slightly for a thicker, spoon-standing consistency.
- Toast your pecans: A quick toast in a dry pan brings out their oils and makes them taste even nuttier.
- Let them sit: The longer these sit (up to 3 days), the better the flavors develop.
- Warm them up in winter: These are delicious cold, but warming them slightly in the microwave on chilly mornings feels extra cozy.
- Use real maple syrup: The genuine article tastes noticeably better than pancake syrup and complements the sweet potato perfectly.
- Storage: Store in airtight containers in the refrigerator for up to 5 days. Freeze individual portions for up to 2 months; thaw in the refrigerator overnight.
- Meal prep friendly: Make several jars at once for the whole week. Add fresh toppings like nuts or fruit right before eating so they stay crisp.
- Protein-packed version: Add a scoop of vanilla protein powder or 2 tablespoons of Greek yogurt to boost the protein content.
Nutrition
Serving: 1BowlCalories: 320kcalCarbohydrates: 58gProtein: 9gFat: 6gSaturated Fat: 0.5gSodium: 95mgFiber: 9gSugar: 18gVitamin A: 280IUVitamin C: 8mgCalcium: 20mgIron: 15mg
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