1/2 cup regular oats
2 cups organic soy milk (or milk of choice)
1 small sweet potato, peeled, chopped (made 2 cups raw or 1.5 cups cooked)
1 ripe large banana
1 tbsp chia seeds (if you omit, you may have to reduce the milk)
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
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. 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 in the cooked sweet potato and the banana into the pot. I left some chunks for texture. Now stir in the cinnamon, maple syrup, nutmeg, vanilla, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.
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 baker dish (I used a 4 cup/8 inch casserole dish) and spread out evenly. Now sprinkle on the pecan topping.
5. Transfer the oats to a casserole dish (8inch/4cup or whatever you have!) and bake, uncovered, for 20 minutes, at 350F. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve. makes 3-4 servings.
Note: You can reheat the oatmeal by mixing in a bit of milk and heating in the microwave. However, it is also very good COLD, straight from the fridge with a splash of milk too! YUM!
Inspired by This Ain’t Grandma’s Sweet Potato Casserole.
Yield: 3-4 servings.