Sweet Potato Casserole Oatmeal

It is safe to say that Marcus' favorite food is anything that includes sweet potatoes.  We make Sweet Potato Casserole at Thanksgiving (or any random day for that matter), Sweet Potato Fries, Mashed Sweet Potatoes, Sweet Potato Pancakes, he's bought Sweet Potato chips and also Sweet Potato Beers.  Knowing this bit of information I knew that I had to make this recipe for him so he can start his day of great! 

His review of it- "It's really flippin good!! But, that is bad for you cause your going to have to make it now every morning for the rest of our lives!!"  

I am not worried cause it didn't involve too much and I can easily double it and make a big 9 x 13 inch pan for the whole week!

Sweet Potato Casserole Oatmeal
adapted from Oh She Glows

Oatmeal:
1/2 cup old fashioned oats
2 cups soy milk (or non dairy milk of choice)
1 small sweet potato, peeled & chopped
1 large banana
1 tablespoon chia seeds
1-2 tsp pure vanilla extract
1 tsp ground cinnamon
1/8 tsp nutmeg
1/4 teaspoon kosher salt
2 tablespoons pure maple syrup

Crunchy Pecan Topping:
1/3 cup chopped pecans
2 tablespoons Earth balance butter
2 tablespoons whole wheat flour
1/4 cup brown sugar

Preheat the oven to 350 degrees.  Bring several cups of water to a boil in a medium sized pot.  Add in the peeled/chopped sweet potato.  Cook over medium heat for about 5 minutes, until fork tender.  Drain and set aside.

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.

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.

Make the crunchy pecan topping by mixing together the pecans, flour, Earth balance and brown sugar with a fork until very clumpy. 

Pour the oatmeal into a 8x8 inch pan and spread out evenly. 

Now sprinkle on the pecan topping.

Bake, uncovered, for 20 minutes at 350 degrees.  After 20 minutes set the oven to Broil and broil for a couple minutes, watching carefully so you don't burn the topping.  Remove from the oven and serve.  I prefered to pour a little bit of Rice Milk over the top before eating.  I love the differance of temperatures!