Breakfast that eats like dessert and works like fuel — baked sweet potatoes get scooped, mixed with warmly spiced oatmeal and tender Honeycrisp apple, then baked again until the tops are caramelized. Every bite has creamy sweet potato, chewy oats, sweet-tart apple bits, and warming spices. It's the kind of breakfast that keeps you full through a whole busy morning and makes leftovers you'll actually crave.
The apple gets folded into the oatmeal and baked, so choose one that keeps its shape. Honeycrisp is our top pick because it stays tender-crisp; Northern Spy is another wonderful choice with more complex flavor. Order fresh from our orchard by clicking here.
Ingredients (serves 4)
- 2 medium sweet potatoes
- 2 cups milk (dairy or non-dairy)
- 1 cup rolled oats
- 3 tablespoons buckwheat groats (optional but nice)
- 1 tablespoon hemp seeds
- 1 tablespoon pure maple syrup, plus more for drizzling
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
- 1 Honeycrisp apple, cored and diced into 1/2-inch pieces
- 1/2 cup dried cranberries
- Chopped pecans for topping
- Plain Greek yogurt for topping
- Optional: Farm Fresh Honey for drizzling
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Puncture the sweet potatoes several times with a fork.
- Bake for 45–60 minutes, until completely tender.
- Meanwhile, in a medium saucepan, bring the milk to a low simmer. Whisk in the oats, buckwheat groats, and salt. Cook 8–10 minutes, stirring occasionally, until thick and creamy.
- Off the heat, stir in the hemp seeds, maple syrup, cinnamon, ginger, nutmeg, cloves, diced apple, and dried cranberries.
- Once the sweet potatoes are cool enough to handle, halve them lengthwise. Scoop most of the flesh into the oatmeal mixture, leaving about 1/4 inch of flesh inside each skin.
- Mash the scooped sweet potato into the oatmeal, then stuff the mixture back into the potato skins, mounding generously.
- Return to the oven for 10–15 minutes, until the tops are lightly caramelized.
- Top each half with chopped pecans, a dollop of yogurt, and a drizzle of maple syrup or honey.
Tips & Variations
- Sub the buckwheat. Extra oats or quinoa works fine if you don't have groats.
- Prep ahead. Bake and stuff the sweet potatoes up to 2 days in advance — do the second bake just before serving.
- Make it vegan. Sub coconut yogurt for Greek yogurt and non-dairy milk in the oatmeal.
- Add protein. A scoop of vanilla protein powder or a spoonful of almond butter stirred into the oatmeal turns this into a serious post-workout breakfast.
- Dessert version. Serve with a scoop of vanilla ice cream instead of yogurt.
Made this? Send us a photo — we'll send you a coupon for 20% off your next order. Comment below or email [email protected]. Enjoy!
