Sweet Potato Baked Oatmeal Recipe and the new Foodie Crush Magazine

Written by Becky

Every holiday I scour the internet and cookbooks for a tasty breakfast dish to share with friends and family – sometimes something indulgent and other times just something seasonal and fresh.  For Thanksgiving morning, I found this recipe called Sweet Potato and Banana-Baked Oatmeal with Pecan Streusel Topping and Pomegranates (speaking of pomegranates, check out this beautiful spread in the new online magazine, Foodie Crush).

There is a growing number of beautifully designed food magazines online now.  I take full advantage of the ease and accessibility of them.  Foodie Crush came out just a couple of days ago.  A local gal from Salt Lake City, Heidi Larsen, put her heart and soul into designing and developing it.  Several local bloggers are featured including Dara from Cookin’ Canuck, Kelley from Mountain Mama Cooks (featured below).  This edition is primarily about Christmas foods and is packed full of deliciousness including Christmas cookies and holiday party ideas.  I can’t wait to try out some of the recipes!  And the best part?  The magazine is free!  You can view it here :  Foodie Crush Magazine.

As for the Sweet Potato Oats, Josh had made a request for something not so heavy for Thanksgiving breakfast since we’d be eating so much for dinner, so I thought this recipe would be perfect. The ingredients reminded me of this sweet potato muffin that I love from The Rose Establishment. Their muffin is perfectly moist from the sweet potatoes, with a golden brown pecan and coconut streusel topping.  The sweet potatoes and the pomegranates in the oats are perfectly seasonal making for a fresh and colorful dish.  It turned out to be a fabulous breakfast that my non-oat-loving husband actually enjoyed.

Sweet Potato Baked Oatmeal Recipe with Pomegranate Seeds

Yield: serves 4-6


  • 1 cup regular oats
  • 2 cups almond milk (or milk of choice)
  • 2 small sweet potatoes, peeled, chopped
  • 1 ripe large banana
  • 1 tbsp chia seeds (optional)
  • 1-2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • dash of salt, or to taste
  • 3 tbsp pure maple syrup
  • Crunchy Pecan Coconut Streusel:
  • 1/3 cup chopped pecans
  • 1/4 cup shredded coconut
  • 2 tbsp butter (or Coconut Oil for Vegan)
  • 2 tbsp flour (I used wheat pastry flour)
  • 1/4 cup brown sugar
  • pomegranate seeds (for serving)


  1. Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until tender. Drain and set aside.
  2. Give the pot a quick rinse and then add in the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently. With a potato masher, mash in the cooked sweet potato and the banana into the pot, leaving some chunks for texture. Now stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.
  3. Make the crunchy pecan topping by mixing together the pecans, flour, butter, and brown sugar with a fork, until very clumpy. Pour the oatmeal into a baking dish and spread out evenly. Now sprinkle on the pecan topping.
  4. Bake, uncovered, for 20 minutes at 350F. Serve with pomegranate seeds and warm almond milk.


adapted from Oh She Glows


Comments (8)

  1. Thanks for sharing this great recipe find and introducing me to a new (to me) food blogger. You do have the best looking breakfast ideas on the web!

    I definitely agree… Foodie Crush Magazine is amazing!

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