VEGAN Sweet Potato Oatmeal Casserole

In this new journey in my life as a vegan and to eat cleaner in general, I have noticed that the most challenging meal of the day for me to plan for is breakfast! 

I know.... it shouldn't be that difficult, right? 

But those of you who know us....  know that my daily routine begins

"...lights, camera, action" BEFORE 7:00am! 

 

And most meals here at HQ do not support a vegan lifestyle, so that means

I'm carrying at least my breakfast to the dining room (3 blocks away) practically everyday! 

 

So, here I am building my arsenal of easy, tasty vegan breakfasts.

Hope you all love this one as much as me and Sea!

 

 

Sweet Potato Oatmeal Breakfast Casserole

Ingredients:

1/2 cup regular oats
2 cups organic almond milk (or milk of choice)
2 small sweet potatoes, peeled, chopped (made 2 cups raw or 1.5 cups cooked)
1 tbsp chia seeds (if you omit, you may have to reduce the milk)
2 tsp pure vanilla extract
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp salt
2 tbsp pure maple syrup

 Crunchy Topping:

1/3 cup chopped pecans (or nuts of choice)

2 tsp Smart balance (or coconut oil)
2 tbsp flour
1/4 cup brown sugar

Directions:

1. Preheat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Once cooled peel and mash with a fork (or potato masher if your fancy).

 

 

 

 

2. In a small pot combine 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. Add the mashed sweet potato into the pot and stir in the cinnamon, maple syrup, nutmeg, vanilla, and salt to taste. Adjust seasonings to taste. Cook on low for 3-5 minutes.

 

I had forgotten to add the chia seeds!!!

 

4. For the crunchy topping: mix together the pecans, flour, Smart Balance, and brown sugar with a fork until very crumbly. 

 

 

 

5. Pour the oatmeal mixture into a baking dish and spread it out evenly, then sprinkle crunchy topping to cover the casserole.   Bake, uncovered, for 20 minutes at 350° F.  Set oven to BROIL for the last 2 minutes, watch very closely.

Makes 3-4 servings.

 

 

 

Enjoy!!  Thanks again to Angela for the inspiration behind this one!