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Technologically this is something that I have made before but it is a very nice variation to what I did fast in the morning via microwave. My husband has to leave for work really early, hence there are days when I don’t feel like getting up early to make him a hot, steamy breakfast. But this is a recipe I found to be a great time-saver and not that bad on the sugar content level. Angela over at Oh She Glows website created this recipe recreating a favorite of her Thanksgiving dinner side dishes. Guess Canadians and Americans are too different since this is a Thanksgiving side dish my family used to serve also – sometimes with the occasional marshmallow but not always. In my household though, we wouldn’t use sweet potatoes but rather sweet, golden orange squash from my grandmothers’ garden. It was always a treat and there would rarely be any leftovers.
So I knew I had to have this recipe on our breakfast table for at least one morning. I tossed it together and then placed it in the fridge (so domestic, I know) overnight. I warmed up the oven the next morning and tossed it in. It was so simple and easy that I couldn’t believe I hadn’t baked it before on a different occasion. It’s sweet but not overly so that you get a sugar rush half way through your morning. It’s creamy on the bottom and crunchy on top, a perfect blend. Yum!
Yield: 3-4 servings.
Oatmeal Ingredients:
•1/2 cup regular oats
•2 cups organic soy milk (I used Trader Joe’s Almond Milk, unsweetened)
•2 cups raw sweet potato (I used canned pumpkin puree)
•1 ripe large banana (I used a frozen black one…)
•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
•2 tbsp flour (Bob’s Red Mill Whole Wheat)
•1/4 cup brown sugar

Directions:
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, 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!
Nutritonal Info (based on 4 servings with soy milk, without topping): 217kcal, 4 grams fat, 7 grams protein, 6 grams fibre.

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