Why You’ll Love This Sweet Potato Pie Overnight Oats

• It tastes like dessert for breakfast. Seriously, the combination of sweet potato, warm spices, and a touch of maple syrup is so indulgent and comforting, you’ll forget you’re eating something genuinely good for you.
• The ultimate grab-and-go breakfast. All the work is done the night before. In the morning, you just grab your jar, maybe add a topping or two, and you’re out the door with a complete, satisfying meal.
• Incredibly versatile and forgiving. Don’t have almond milk? Use oat milk. Out of maple syrup? A little honey works beautifully. This recipe is a wonderful canvas for whatever you have on hand.
• Meal-prep heaven. You can easily make four or five jars at once, and they’ll keep beautifully in the fridge for up to four days, giving you a week of effortless, delicious mornings.

Ingredients & Tools

• 1/2 cup rolled oats (old-fashioned)
• 1/2 cup mashed sweet potato (cooled)
• 2/3 cup milk of choice (almond, oat, or dairy)
• 2 tbsp maple syrup (or honey)
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• A pinch of salt

Tools: A 12-ounce (or larger) jar with a lid, a small bowl or jar for mixing, a fork or small whisk.

The key here is using real, mashed sweet potato—it gives the oats that signature pie flavor and a wonderfully creamy, thick texture. And don’t skip the chia seeds; they work their magic overnight, absorbing liquid and creating that perfect, pudding-like consistency we all love.

Nutrition (per serving)

• Calories: 320 kcal
• Protein: 9 g
• Fat: 7 g
• Carbohydrates: 58 g
• Fiber: 9 g

Serves: 1 | Prep Time: 10 minutes | Cook Time: 0 minutes (plus resting) | Total Time: 10 minutes (plus overnight)

Before You Start: Tips & Ingredient Notes

• How to get perfect mashed sweet potato. You can roast a medium sweet potato at 400°F (200°C) for about 45-60 minutes until tender, then scoop out the flesh. For a quicker method, peel, cube, and boil or steam it for 15 minutes until soft. Just make sure it’s cooled before using!
• Rolled oats are non-negotiable. Quick oats will turn to mush, and steel-cut oats won’t soften enough. You need the sturdy, chewy texture of old-fashioned rolled oats for the perfect result.
• Don’t be shy with the spices. The cinnamon, ginger, and nutmeg are what give this its “pie” character. Feel free to add a tiny pinch of cloves or allspice if you’re feeling adventurous—it really deepens the flavor.
• The power of the pinch of salt. It might seem insignificant, but that tiny bit of salt is crucial for balancing the sweetness and making all the other flavors pop. Don’t leave it out!

How to Make Sweet Potato Pie Overnight Oats

Serving Suggestions

Complementary Dishes

• A side of scrambled eggs or turkey bacon — The savory, protein-packed side perfectly balances the sweet, spiced notes of the oats, making for a truly rounded and satisfying breakfast.
• A small, fresh fruit salad — The bright, acidic pop from berries or citrus cuts through the richness of the oats and adds a lovely, fresh texture contrast.
• A handful of spicy roasted chickpeas — This might sound unusual, but the savory, crunchy spice is an incredible counterpoint to the creamy sweetness, creating a dynamic flavor experience.

Drinks

• A hot cup of black coffee — The bitterness of the coffee is a classic pairing with sweet, spiced foods, cleansing the palate between each delicious spoonful.
• A cold glass of almond milk — Keeping it simple, the mild, nutty flavor of the milk complements the oats without competing with their starring role.
• A chai tea latte — This doubles down on the warm, cozy spices, making the whole meal feel like a special, comforting treat.

Something Sweet

• A warm, flaky croissant — For a truly decadent weekend brunch, the buttery, delicate layers of a croissant are a heavenly match with the spiced, creamy oats.
• A small square of dark chocolate — Let a piece of high-quality dark chocolate melt on your tongue between bites; the complexity of the cocoa elevates the simple spices beautifully.
• A drizzle of salted caramel sauce — If you’re really leaning into the dessert-for-breakfast vibe, a little drizzle of salted caramel adds a deep, buttery sweetness that is just irresistible.

Top Mistakes to Avoid

• Using quick oats instead of rolled oats. Quick oats are cut smaller and pre-steamed, so they absorb liquid too quickly and turn into a gummy, mushy paste overnight. The texture just won’t be right.
• Adding the toppings before refrigerating. It’s tempting to make it pretty right away, but items like nuts and seeds will lose their crunch, and fresh fruit might bleed color and get soggy. Always add them in the morning.
• Not letting it rest long enough. If you only give it two or three hours, the oats and chia seeds won’t have had enough time to fully hydrate. You’ll be left with a soupy, gritty mixture instead of a creamy, thick one. Patience is key.
• Forgetting to stir well before serving. Sometimes, the liquid can separate a little or the spices can settle. A good, thorough stir in the morning recombines everything for a consistent flavor and texture in every single bite.

Expert Tips

• Tip: Warm it up! While these are designed to be eaten cold, they are absolutely delicious gently warmed. Just pour the contents into a small saucepan over low heat for 3-4 minutes, stirring constantly, or microwave in 30-second intervals, stirring in between. It tastes like freshly made sweet potato porridge.
• Tip: Make a big batch of sweet potato purée. Roast or boil a few sweet potatoes at once, mash them, and freeze the purée in half-cup portions in an ice cube tray or small containers. Then, you’ll always have the main ingredient ready to go for a quick batch of oats.
• Tip: Layer it for a parfait. For a gorgeous presentation, layer the oat mixture in a glass with Greek yogurt and a sprinkle of granola. The tangy yogurt provides a fantastic contrast to the sweet, spiced oats.
• Tip: Boost the protein. Stir a scoop of vanilla or unflavored protein powder into the milk before adding it to the mix, or use a higher-protein milk like soy or pea milk. It’ll keep you full and satisfied for hours longer.

FAQs

Can I use canned sweet potato purée?
You absolutely can, but you need to be careful about the kind you buy. Look for 100% pure sweet potato purée with no added sugar, spices, or other ingredients. Pumpkin purée is not a direct substitute—it has a different flavor and moisture content, so your oats won’t taste like sweet potato pie. If using canned, just drain off any excess liquid from the top before measuring.

How long do these overnight oats last in the fridge?
They keep wonderfully for up to 4 days when stored in a sealed container. This makes them a fantastic meal-prep option for the work week. Just note that the texture will continue to soften each day, becoming creamier. I don’t recommend freezing them, as the thawed texture of the oats can be a bit watery and unpleasant.

My oats turned out too thick/too thin. What happened?
This is common and easily fixed! If they’re too thick, just stir in an extra tablespoon or two of milk until it reaches your desired consistency. If they’re too thin, it’s likely they didn’t rest long enough, or you may have had a very wet sweet potato. Stir in an extra teaspoon of chia seeds and let it sit for another hour to thicken up.

Can I make this without chia seeds?
You can, but the texture will be different. The chia seeds are a super-thickener and give it that lovely, pudding-like body. Without them, the oats will be more soupy. If you need a substitute, try using 1 tablespoon of ground flaxseed, though the result will be a bit gummier. You could also use an extra 1/4 cup of oats, but then the flavor balance will shift.

Is this recipe gluten-free and vegan?
It is naturally vegan as long as you use a plant-based milk and maple syrup. To ensure it’s gluten-free, you must use certified gluten-free rolled oats, as regular oats are often cross-contaminated with wheat during processing. Double-check all your labels if you have a severe allergy or sensitivity.