Creamy Sweet Potato Chocolate Overnight Oats Recipe

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Recipe characteristics
Notes on ingredients
Oats on a gluten free diet
How to make it
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Recipe characteristics

Quick and easy to make
Ideal for busy mornings when you want something fast and satisfying
Prepared with wholesome, nutritious ingredients
High in fiber
Customizable with your favorite toppings
Dietary: vegan (dairy-free), gluten-free, and soy-free

Notes on ingredients

A full list of ingredients with exact quantities and the printable recipe is available in the recipe card below.

Sweet potato chocolate overnight oats

Rolled oats: Buy certified gluten-free rolled oats to avoid cross-contamination if you require a gluten-free diet.
Rice milk: Swap for cashew, soy, oat, or almond milk. If you aren’t vegan, regular cow’s milk works too.
Sweet potato puree: Roast and mash sweet potatoes in advance. See the tips below for roasting instructions.
Banana: A ripe, spotty banana adds natural sweetness and creaminess.
Peanut butter: Chunky peanut butter is great here; substitute almond butter or sunflower seed butter for nut-free or peanut-free options.
Cacao powder: Raw cacao adds extra nutrients, but regular cocoa powder is an acceptable substitute.
Date syrup (optional): Use maple syrup or your preferred sweetener instead.

Blueberry compote

Blueberries: Fresh or frozen both work.
Maple syrup: Replace with another sweetener if you prefer.

Oats on a gluten-free diet

Most people with celiac disease or non-celiac gluten sensitivity tolerate certified gluten-free oats, but a small number can react to avenin, a protein in oats. If you notice new symptoms after introducing oats, consult your dietitian or doctor.

Oats can also be contaminated with gluten during processing if handled alongside wheat, rye, or barley. If you need to avoid gluten, always choose oats labeled certified gluten-free to reduce the risk of cross-contamination.

How to make it

See the recipe card below for ingredient quantities and a printable version.

NOTE: Soaking oats in plant-based milk overnight (or for several hours) improves texture and lowers phytic acid, which can help your body absorb minerals like zinc and iron more effectively.

Sweet potato chocolate overnight oats

Combine rolled oats and rice milk and leave to soak overnight.
In the morning, add the soaked oats to a blender with sweet potato puree, one ripe banana, peanut butter, cacao powder, date syrup (optional), and about 50 ml rice milk. Blend briefly until smooth and creamy.

Tip: If the mixture is too thick, add extra rice milk or water a little at a time until you reach the desired consistency.

Blueberry compote

Place blueberries, maple syrup, and a splash of water in a small saucepan. Cook over low to medium heat for about 5 minutes, stirring occasionally, until the blueberries soften and the compote thickens slightly.
Remove from heat and let cool before serving.

Serving suggestion

Serve the oats in bowls and top with blueberry compote, fresh blueberries, a drizzle of peanut butter, and optionally some roughly chopped dark chocolate.

Tips and how-tos

How to roast sweet potatoes

Preheat the oven to 200°C (about 400°F).
Line a baking sheet with parchment paper for easy cleanup.
Wash sweet potatoes thoroughly and pat dry.
Place whole sweet potatoes on the baking sheet and roast for 40–50 minutes, depending on size, until fork-tender.
Check at 35 minutes; if they’re not soft in the center, return to the oven and check again after 10 minutes.
Allow the potatoes to cool slightly, then peel and mash or puree.

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Sweet Potato Chocolate Overnight Oats

Nensi Beram

A comforting, fiber-rich morning bowl made with sweet potato, banana, cacao and oats. Vegan, gluten-free and easy to prepare ahead.

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Prep Time 10 minutes

Cook Time 5 minutes

Cuisine Gluten-free, Vegan

Servings 2

Calories 422 kcal

Equipment

High-speed blender (optional but helpful)

Ingredients

Sweet Potato Chocolate Overnight Oats

80 g rolled oats (certified gluten-free)
200 ml rice milk
100 g sweet potato puree
1 ripe banana
1 tablespoon peanut butter
25 g raw cacao powder (or cocoa powder)
1 tablespoon date syrup (optional)
60-70 ml rice milk, or more to adjust consistency

Blueberry compote

100 g fresh or frozen blueberries
1 tablespoon maple syrup
1 teaspoon water

Instructions

NOTE: Soak oats in plant-based milk overnight or for several hours to improve texture and nutrient absorption.

Sweet Potato Chocolate Overnight Oats

Soak rolled oats in rice milk overnight.
In the morning, transfer the soaked oats to a blender. Add sweet potato puree, banana, peanut butter, cacao powder, date syrup (if using) and about 50 ml rice milk. Blend until smooth and creamy.
Adjust thickness by adding more rice milk or a little water until you reach the desired consistency.

Blueberry compote

Combine blueberries, maple syrup and water in a small saucepan. Cook over low to medium heat for about 5 minutes until the berries soften and the mixture thickens slightly.
Remove from heat and allow the compote to cool before serving.

Serving suggestion

Spoon the oats into bowls and top with blueberry compote, a few fresh blueberries, a swirl of peanut butter and, if you like, chopped dark chocolate.

Did you make this recipe?Please leave a comment and tell us how it turned out — your feedback is appreciated.

Nutrition facts

Nutrition Facts

Sweet Potato Chocolate Overnight Oats

Serving Size

Amount per Serving

Calories

422

% Daily Value*

Fat

Sodium

110

Carbohydrates

Fiber

Sugar

Protein

* The nutritional information is an estimate generated automatically.

Keyword sweet potato breakfast, sweet potato chocolate breakfast bowl, sweet potato overnight oats