Kathy

This sweet and filling savory breakfast is novel but comforting. You can bake a dish on Sunday and have it for breakfast during the week – it stores for up to a week! If can be made gluten-free if you use gluten-free oats, and it’s interchangeable (and also just as sweet!) with yams.

Ingredients:

• 2 Sweet potatoes, cubed
• 1 C Thick rolled oats
• ½ C Raisins
• 4 C Nut or soy milk
• 2 T Chia seeds or flax meal
• 2 tsp Vanilla
• 2 tsp Cinnamon
• Dash of nutmeg , salt (optional)
• 2/3 C Pecan or walnut pieces (optional)

Instructions:

Preheat the oven to 350F.

In a big pot, bring a cup of water to a boil and add the cubed sweet potato. Simmer over medium heat for a few minutes until they are soft. Add in the rest of ingredients. Bring to almost a boil and then reduce heat to low and simmer for about 6 minutes, stirring frequently, until the oats are soft.

Leave chunky or mash everything together – your preference. Pour into a casserole dish and sprinkle with the nuts, if desired.  Bake uncovered in the oven for about 20-25 minutes or until nuts and top are just browned.

Scoop portion into a bowl and top with a drizzle of maple syrup, plant milk or chopped banana (optional).