OMG – made this for breakfast this morning and it is DELISH!
The recipe came from the blog OhSheGlows (http://ohsheglows.com/2011/02/22/sweet-potato-oatmeal-breakfast-casserole/)
- 1/2 cup regular oats
- 2 cups soy milk (I used almond milk)
- 1 small sweet potato, peeled, chopped – about 2 cups (I used a yam)
- 1 ripe large banana
- 1 tbsp chia seeds
- 1-2 tsp pure vanilla extract
- 1 tsp ground cinnamon + 1/8th tsp nutmeg + 1/4 tsp kosher salt, or to taste
- 2 tbsp pure maple syrup
*(The original recipe says the Chia seeds are optional but they are not optional in my opinion. If you do leave the chia out – replace with either ground flax or up the amount of oatmeal. The chia really helps bind the ingredients and adds lots of good nutrients like omegas!)
Crunchy Pecan Topping:
- 1/3 cup chopped pecans
- 2 tbsp Earth Balance (or butter)
- 2 tbsp flour (I used spelt flour)
- 1/4 cup brown sugar (I used Sucanat)
1. Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato/yam. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside.
2. Give the pot a quick rinse and then add in the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently.
3. With a potato masher, mash the cooked sweet potato/yam and the banana (keep some chunks) and add the cinnamon, maple syrup, nutmeg, vanilla, and salt to taste. Add potato mixture to oatmeal mixture.
4. Make the crunchy pecan topping by mixing together the pecans, flour, Earth Balance (or butter), and brown sugar with a fork. until very clumpy. Pour the oatmeal into a casserole dish ( 4 cup) and spread out evenly. Sprinkle on the pecan topping.
5. Bake, uncovered, for 20 minutes. The original recipe says to broil for a couple minutes but I didn’t need to. Remove from oven and serve.