These Maple Pecan Overnight Oats with Sweet Potato are rich, creamy and full of veggie goodness. They come with a delicious sweet and crunchy topping of toasted pecans coated in maple syrup. Make it dairy free by using a non-dairy milk!
OVERNIGHT OATS WITH SWEET POTATO
It is not common to use vegetables in ‘sweet’ recipes. But after the success of my Vegan Mango Mousse with Sweet Potato I posted recently I was certain sweet potato would also make a great addition to an overnight oats recipe! And it has!
The sweet potato adds bulk and sweetness, as well as helps to create a rich and creamy consistency, which is just gorgeous with the crunchy topping of maple pecans!
The sweet potato does need to be baked before being combined with the milk and oats, but this is easy to do. It’ll need approximately 30 minutes in the oven to be sufficiently soft to mash up quickly just using a fork.
MAPLE PECAN OVERNIGHT OATS
I recommend adding the maple pecan topping just before serving so that the pecans retain their crunch and the maple syrup does not get ‘lost’ in the mixture.
I also recommend using large oats (ex. giant rolled oats) as the finer variety, such as instant oats, might produce a mushy consistency (this goes for any overnight oats recipe).
Other healthy overnight oats recipes you might like:
Strawberry Peanut Butter Overnight Oats
If you make this easy overnight oats recipe don’t forget to let me know in the comments below, I’d love to know what you thought! Thanks!
For more healthy breakfast recipe ideas using vegetables see my post on How To Eat More Vegetables For Breakfast.
I am bringing my Maple Pecan Overnight Oats with Sweet Potato recipe to #CookBlogShare, which I have the pleasure of hosting this week. If you’ve got a recipe this is the place to show it off – both new and old recipes welcome (up to 3)!
Also sharing with Free From Fridays and Fiesta Friday, co-hosted this week by Jenny @ Dragonfly Home Recipes.
- 1/2 cup giant rolled oats
- 1/2 cup semi-skimmed milk or non-dairy alternative
- 1 small sweet potato approx. 100 g, unpeeled
- 1/3 cup pecans
- 2 tablespoons maple syrup
- Pinch of cinnamon and fine sea salt
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Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potato on a baking tray and bake for 30 minutes or until it's tender (insert a fork to check if it's done ). Remove from the oven and leave to cool completely.
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Scoop out the flesh of the sweet potato and mash with a fork (discard the skin). Set aside.
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Dry toast the pecans for 2-3 minutes in a frying pan, stirring often (take care not to burn them). Roughly chop and, once cooled, combine with the maple syrup, stir well, cover and set aside.
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In a separate container combine the oats, milk, sweet potato, cinnamon and sea salt, stir thoroughly, cover and refrigerate overnight.
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To serve top the oats mixture with the pecans and enjoy!
Preparation time does not include the time needed for the sweet potato to cool.
Pin this recipe so you can always find it!
Perfect combination Monika! ❤️
Thanks! Glad you think so:)
I really love how you get sweet potatoes into so many dishes, it is really one of my favorite spuds! And, so healthy too, love it when a plan comes together?
Thanks! I am in a sweet potato phase, but it’ll pass – when I’ve found a new ingredient to cook to death:)
Oh my goodness Monika, it sounds absolutely perfect! I love sweet potatoes and the flavours you’ve put together for your overnight oats are quite simply perfect! The next few days are going to be pretty cold apparently and the combo oats / maple syrup / sweet potatoes / pecans sounds heavenly! xx Thanks for joining in with #FreeFromFridays.
Thank you Mel! Although I wish we could say the weather is perfect for refreshing overnight oats instead:)
The addition of sweet potatoes sounds like a great idea! I’ve never mixed them with oats before. I can imagine the maple syrup ties it all together, and what a healthy and delicious breakfast! Thank you for sharing this, Monika! 🙂
Thank you Jenny! There is more to the humble sweet potato than meets the eye:)
I love the idea of using sweet potato in these. I’ve bookmarked them for later! #freefromfridays
Thank you Emma:)
I just love the sound of this! It is so up my street – such delicious flavours and I love how much goodness you’ve packed in here – a perfect start to the day! Eb x
Thank you! I wish I had some for tomorrow morning!
This sounds beyond yummy, I’ve love to tuck into a bowl of it!
Thank you Kat!