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.
- 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)
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).