Sweet Potato Pie Overnight Oats
Kick off your morning with these easy-to-make and delicious overnight oats that taste like sweet potato pie! Warming fall spices, sweet potato puree, and sweet Medjool dates create a delicious creamy base that combines with whole grain oats and chia seeds for a quick and nourishing breakfast.
Overnight oats are one of my favorite go-to breakfasts - they’re simple, nourishing, filling, and I love that they’re ready to eat in the morning! They’re also incredibly versatile, and I love infusing them with seasonal flavors. For the fall/winter, sweet potatoes are a staple, and sweet potato pie in particular is an absolute must for me (so of course I have a sweet potato pie recipe!). But for the 363 mornings of the year when I don’t have a sweet potato pie lying around, these pie-flavored oats are a delicious and nourishing way to get a taste of those flavors!
Why You’ll Love these Overnight Oats
They taste like pie. Medjool dates, sweet potato, spices, vanilla extract, and almond butter create a wonderfully delicious creamy base that makes these oats taste a lot like sweet potato pie. 🤤 The mix is so good you’d think it’s sorcery - but it isn’t. (At least I don’t think? 🤔)
Nutritious. These oats are packed with whole grains, healthy fats, and fiber, making them a perfect way to start the day! Bonus points for sneaking in a vegetable into your breakfast.
Naturally sweetened. There’s no need for added sugars when you’ve got Medjool dates! Dates pack enough natural sugars to perfectly sweeten the oats while also infusing some delicious caramel-y notes that add to those pie vibes.
Easy to make. If you have sweet potato puree around, it only takes a few minutes to prep these! Just combine the puree, milk, almond butter, a date, spices, and vanilla extract in a blender and pour the blended mixture over the oats and chia seeds. Then just stir and refrigerate overnight. (If you don’t have the puree around, you can roast a sweet potato in under an hour - I recommend doing this when you have some idle time and refrigerating the roasted puree until it’s ready to use!)
Ready to eat in the morning. Just sprinkle on some toppings and dig in! Does breakfast get any easier than that?
Ingredient Overview
Rolled oats. Obviously a key ingredient in overnight oats! Oats are tasty whole grains that are incredibly nutritious, packing in lots of vitamins, nutrients, fiber, and protein. They’re my favorite breakfast ingredient because they can transform into a wide variety of foods ranging from oatmeal to granola to pancakes to quick breads!
Chia seeds. For a nutrition boost of fiber, protein, and healthy omega-3 fatty acids!
Plant milk. The liquid for soaking the oats. My go-to is always oat milk, but use whatever plant milk you love!
Sweet potato puree. For the sweet potato flavor! By the way, did you know that sweet potatoes are loaded with tons of vitamins, fiber, minerals, and they even contain protein? Just in case you needed more reasons to love them.
Almond butter. For flavor depth, creaminess, healthy fats, and a bit of added protein!
Medjool date. To sweeten the oats and add some caramel-y flavors that complement the sweet potato and make the oats taste like pie. 😋
Spices and vanilla extract. To infuse them with those warming pie flavors!
Toppings. Although toppings are optional, they’re a great way to add texture (and more nutrients and flavors!) to the oats. Some chopped up toasted pecans are absolutely 🔥here - they add some crunch and perfectly complement the sweet potato flavor! A sprinkle of hemp and chia seeds will give the oats an extra nutrition/protein boost. I also like cacao nibs for some contrasting chocolate-y bitterness and extra crunch. And if you want to make these indulgent, drizzle on a bit of date syrup! (Use my code TEO10 for 10% off your orders on Just Date’s website!)
Sweet Potato Pie Overnight Oats
Vegan, naturally-sweetened, gluten-free
Serves 1
Ingredients
1/2 cup old-fashioned rolled oats
2 teaspoons chia seeds
3/4 cup plant milk (I like oat)
1/4 cup sweet potato purée*
1 ½ teaspoons almond butter
1 Medjool date, pitted
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
Pinch of ground cloves
1/2 teaspoon vanilla extract
Suggested toppings (optional): chopped toasted pecans, hemp seeds, extra chia seeds, cacao nibs, and/or drizzle of date syrup for extra sweetness
Directions
In a sealable jar or container, combine the oats and chia seeds.
To a blender, add the plant milk, sweet potato puree, almond butter, Medjool date, spices (cinnamon, ginger, nutmeg, and cloves), and vanilla extract, and blend on high until combined (about 20-30 seconds). Pour the blended mixture over the oats and stir to combine. Seal the jar/container and refrigerate overnight.
In the morning, stir the overnight oats, top with any desired toppings (I highly recommend toasted pecans, if you have some!), and enjoy!
*To make your own sweet potato puree (you can also use canned), preheat the oven to 400°F. Wash a sweet potato, then use a fork to prick holes into it. Wrap the sweet potato in aluminum foil and roast for about 45-60 minutes (depending on the size of your potato), until it’s soft enough to pierce a fork or knife right through it. Let cool until safe enough to handle, then slice in half and scoop out the flesh. Use immediately or refrigerate for 2-3 days for a later use.
Love these oats? I would appreciate it if you left a comment below to let me and other readers know! And if they’ve got you craving some actual pie, be sure to check out my sweet potato pie recipe! PS - don’t forget to tag me on Instagram (@teostinykitchen) so I can see your overnight oats decked out with your favorite toppings.