I confess. I am addicted to oatmeal. I eat it every morning for breakfast. I guess it could be worse, right? At least oatmeal is healthy. My husband is aware of my oatmeal obsession (is it an obsession if you eat it every single day?) and sometimes I wonder if it drives him crazy. But not too long ago, he made me the best overnight steel-cut pumpkin oats ever. I mean, they really were the best – especially if you’re a pumpkin lover like me. But I digress. I want you to know that this recipe rivals it. I would say it’s a very close second. And it is perfect for fall, don’t you think? It’s hard to beat pumpkin, but sweet potatoes can be just as equally delicious in their own way. The bottom line is, if you love oatmeal, you’re in for a treat!
Sweet Potato Pecan Pie Oatmeal Bake
from We Laugh, We Cry, We Cook by Becky Johnson and Rachel Randolph
For the Oatmeal
4 cups water
4 cups unsweetened almond milk
1 teaspoon salt
4 cups old-fashioned oats (not instant)
2 cups baked sweet potato (about 2 large) or 15-oz sweet potato puree
1 cup golden raisins (optional)
2 teaspoons cinnamon
4 tablespoons maple syrup (or two ripe bananas)
For the Pecan Pie Topping
2 cups chopped pecans
4 tablespoons wheat germ
4 tablespoons coconut oil
4 tablespoons brown sugar
Preheat oven to 400 degrees. In a large sauce pan, bring water, milk, and salt to a boil. Stir in oatmeal, reduce to medium heat, and add the remaining ingredients. Cook for about 7 minutes or until most of the liquid is absorbed. Pour the oatmeal into a 9×13 casserole dish.
In a small bowl, use your fingers to combine pecans, wheat germ, brown sugar, and coconut oil. Sprinkle it over the top of the oatmeal and bake for 10 minutes or until golden brown and crunchy on top.
Makes 8 large servings.
One nice thing about this oatmeal is that it is vegan. And, it can easily be made gluten-free by using gluten-free oats and substituting almond flour for the wheat germ. Of course, you could also go the other way and use regular milk in place of the almond milk (and butter instead of coconut oil) if you’re not worried about that sort of thing. Whatever suits your fancy!
Another plus: it freezes easily. Just thaw it overnight in the fridge, reheat in the oven the next morning (you might want to broil it the last couple of minutes for that nice pecan crunch), and you have a breakfast dish that’s perfect for company! A cute idea is to portion it out into muffin tins instead of a casserole dish for individual servings.
I left out the raisins because raisins in oatmeal are just not my thing. But I did use the maple syrup. YUM.