Sweet Potato Black Bean – Make Ahead Savory Baked Oatmeal Cups

  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 16 1x
  • Category: Breakfast, Vegan, Gluten Free


These sweet potato black bean cups have a nice Mexican flavor them!


  • 4 cups old fashioned rolled oats, gluten free certified if necessary
  • 1 teaspoon baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit 2-3 minutes)
  • 2 1/2 cups unsweetened, non-dairy milk
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup sweet potato puree*
  • 1/2 cup thinly sliced green onion or green chiles (optional)


  1. Pre-heat oven to 375 degrees F.  Grease a muffin tin or line it with parchment or silicone liners.
  2. In a large bowl, mix together the oats and the rest of the dry ingredients.
  3. Add the milk and flax egg and mix until combined.
  4. Next, mix in the sweet potato, black beans and green onion or green chiles.
  5. Use a 1/4 cup scoop to scoop the oat mixture into the muffin tin.  Bake cups until cooked through and firm, about 20 – 23 minutes.  Let sit in the muffin tin for about 10 minutes before transferring to a wire rack to cool.


*I make my sweet potato puree by peeling and dicing a medium sweet potato, boiling it until fork tender and then pureeing it in the food processor.  I believe you can also buy canned sweet potato puree, or you could use pumpkin if you like.

This recipe makes 12-14, depending on how big you make them. I  usually end up with 13.