Sweet Potato Oatmeal Breakfast Casserole
Ingredients
Oatmeal Ingredients
-
½
cup
regular oats
-
2
cups
organic soy milk
-
1
small
sweet potato, peeled and chopped
-
1
large
ripe banana
-
1
tbsp
chia seeds
-
1-2
tsp
pure vanilla extract
-
1
tsp
ground cinnamon
-
⅛
tsp
nutmeg
-
¼
tsp
kosher salt
-
2
tbsp
pure maple syrup
Crunchy Pecan Topping
-
⅓
cup
chopped pecans
-
2
tbsp
Earth Balance or butter
-
2
tbsp
flour
-
¼
cup
brown sugar
Instructions
- Preheat the oven to 350°F and boil water in a medium pot. Cook the peeled and chopped sweet potato for about 5 minutes until fork tender, then drain.
- Rinse the pot, then add oats, milk, and chia seeds. Bring to a boil, reduce heat, and cook for 5-7 minutes, stirring frequently.
- Mash the cooked sweet potato and banana into the oatmeal mixture, leaving some chunks for texture. Stir in cinnamon, maple syrup, nutmeg, vanilla, and salt to taste, cooking for a few more minutes.
- Prepare the pecan topping by mixing pecans, flour, Earth Balance (or butter), and brown sugar until clumpy.
- Spread the oatmeal mixture into a baking dish and sprinkle the pecan topping on top. Bake uncovered for 20 minutes at 350°F, then broil on low for a couple of minutes, watching closely to avoid burning.
- Remove from the oven and serve. Leftovers can be reheated with a splash of milk or enjoyed cold.
Nutrition Facts (estimated)
Servings
3-4
Calories
217
Total fat
4g
Total carbohydrates
36g
Total protein
7g
Sodium
20mg
Cholesterol
0mg
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