Do you ever just get the urge to cook? Like you want to just make something for the sake of making it? The other day after I had eaten dinner, I just wanted to cook. That was that. I wanted to create and apparently cooking was the outlet I chose. I had seen a recipe recently for a Sweet Potato breakfast casserole and I just happen to have the ingredients. It turned out amazing so I figured that I had to share it with y’all!
Sweet Potato Breakfast Casserole
adapted from Oh She Glows
Makes 4 servings – about 300 calories per serving with topping
Ingredients
For the Oatmeal
- 1 medium sweet potato, peeled and cubed
- 1/2 cup of oats
- 2 cups Almond milk {or milk of choice}
- 1 tbsp Flax seeds {chia seeds work too}
- Ripe Banana
- 1 tsp Vanilla extract
- 1 tsp cinnamon
- 1/4 tsp Salt
- 1/4 tsp All spice
- 2 tbsp Sugar free Maple syrup {you can use regular or pure as well}
For the Topping
- 2 tbsp Smart Balance buttery spread
- 2 tbsp Brown sugar
- 1/3 cup chopped Pecans
- 2 tbsp Oat flour {any flour can be used, oat flour make it Gluten free!}
Related Post: Clean Eating Meals & Recipes
Directions
- Preheat oven to 350 degrees. Bring water to boil in a medium pot. Add in your diced sweet potato and allow to cook for about 5 minutes at medium heat. Test your potato prior to removing from heat. Your fork should easily pierce the potato. Drain pot and set aside potatoes.
- Add oats, milk and chia seeds to pot. Bring mixture to a boil. Reduce to medium heat and allow to cook for an additional 6-7 minutes. Be sure to stir frequently, mixture will stick!
- Reduce to low heat and add potato chunks and banana. Using a potato masher {or a fork if you don’t have one}, mash potatoes and banana into mixture.
- Stir in vanilla, cinnamon, all spice and maple syrup. Make sure all ingredients are mixed well. Continue cooking on low heat for an additional 2 minutes.
- In a small bowl, mix together the pecans, butter, brown sugar and flour using a fork. Work a mixture until ingredients are combined and become crumbly.
- Remove oatmeal mixture from heat and pour into a baking dish. I used a 9×9 casserole dish. Sprinkle topping as evenly as possible. Bake in oven for 20 minutes uncovered.
- Once time goes off, turn oven to low broil for 2-3 minutes. This will make the topping more crisp, but watch carefully and be sure not to burn!
- Remove from oven, let cool and enjoy! It also tastes great cold and reheated.
This is my new favorite make ahead breakfast!
I may or may not be eating this for breakfast as I type this morning. Let me tell you, it is delish! I’m kind of upset that I don’t have more!
I know that my pictures are not the most appetizing pictures you’ve ever seen. Let’s face it, I’m not a food blogger, but you seriously need to go home and make this. Probably tonight. Then you can eat it for breakfast tomorrow morning, or you can make it this weekend, but you’ll be missing out.
Even better idea. Make one tonight and then make another one of Sunday morning for Mother’s Day! Hello…breakfast in bed! Heck this can even be dessert. It’s that yummy. Mentally go through your current food supply, note any ingredients you make need, stop by the grocery store on your way home and make this tonight. Food prep that you definitely won’t regret!
Have I convinced you yet? Hope I’m not being too pushy.
Oh hey, remember these?
Here is the fantastic website I got the recipe from: 20 Something Cupcakes! These are worth every bite and every calorie. You must trust me {again} on this one. I will say, my strawberry chip toppers didn’t quite turn out, hence the naked tops of my cupcakes. It didn’t feel like it was missing anything though.
I also used oat flour to make them Gluten free and didn’t miss the regular flour one little bit! Next time you’re throwing a party or you need to bring a dessert to an event, try these! Or you can go home and make them tonight too. I see nothing wrong with that at all.
What’s your favorite make ahead breakfast?
