Imagine if you could eat pie for breakfast with no feelings of guilt afterwards.

That is what this breakfast is for. With flavors straight from a sweet potato pie but with no sugar, lots of vitamin A, complex carbs, and no gluten or dairy, this is a breakfast meant for champions.


I gave up eating oats a little over year ago simply because I didn’t enjoy the way they made me feel about an hour after eating them: heavy, tired, and hungry again. That was all until I discovered overnight oats, which, compared to cooked oats, are even easier to prepare, have a less mushy texture, and are made the night before consuming (hello breakfast in the fridge!). The best part of all is they sustain energy levels longer than regular oats because they’re germinated (i.e. lightly sprouted), meaning via being soaked in a liquid, enzymes begin to ferment and break down the oats so that it’s easier for our bodies to digest.

Food is so cool.


After eating the same flavored overnight oats for a while, however, my thoughts began to roam the realm of new flavor possibilities. Almost immediately, sweet potato pie emerged! And I’m so glad it did because these oats are cinnamon-y, warm in flavor, sweet potato-y, light in vanilla, reminiscent of Autumn, and orange. Definitely orange.

Please share your thoughts with us in the comments, leave a rating, and share own creations with us by tagging @noeggsorham on Instagram. All the best, fellow foodies!


Sweet Potato Pie Overnight Oats

  • Servings: 2-3
  • Difficulty: Moderate
  • Print

Oats disguised as sweet potato pie.


  • 1 1/2 c rolled oats*
  • 1 1/2 c unsweetened dairy-alternative, I used soy milk
  • 3/4 cup peeled and cubed sweet potato (about 1 small sweet potato)
  • 1/2 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 tsp poppy seeds or chia seeds
  • 1/4 tsp stevia extract*
  • 1 tbsp melted coconut oil or grapeseed oil
  • pinch of sea salt

For serving:

  • pecans
  • dried cranberries


  1. For sweet potatoes, pre-heat oven to 400° F. Toss peeled sweet potato chunks with tablespoon of oil and pinch of sea salt. Spread out on a cookie sheet and bake until fork tender, about 20-25 minutes.
  2. Combine soy milk, 3/4 cup sweet potato chunks (I measure this by placing 1 1/4 c soy milk in a measuring cup and adding sweet potato chunks until it reads 2 cups), vanilla, cinnamon, nutmeg, and stevia in a small blender. Blend until creamy. Set aside.
  3. In three separate containers, combine 1/2 cup oats and 1/2 tsp poppy or chia seeds. Add 3/4 cup of the sweet potato mixture to each of the containers, and stir throughly.
  4. Cover the containers with lids or plastic wrap and refrigerate for at least 4 hours, but preferably overnight. Keep in fridge for up to three days.

*Ensure oats are produced in a gluten-free certified facility if highly allergic to gluten

*If not sugar free, use 3 tbs of maple syrup in place of stevia, or simply leave out the sweetener all together.

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