Sometimes we are actually guests! Such was the case when Munchomom served a most delicious breakfast for us! When I was growing up, I don't remember a morning that Mother didn't have oatmeal ready for us to eat. While it was a healthy breakfast, and my sister and I probably ate it every morning, it wasn't anything like this!
 | ||
| Sweet Potato Pecan Pie Oatmeal Bake |
The recipe is actually found in the book We Laugh, We Cry, We Cook by Becky Johnson and Rachel Randolph. Thank you so very much, ladies!
SWEET POTATO PECAN PIE OATMEAL BAKE
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 potto puree
1 cup golden raisins (optional) (I didn't add these because of preferences of those present).
2 teaspoons cinnamon
4 Tablespoons maple syrup (or two ripe bananas) I used the maple syrup.:-)
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 x 13 casserole dish. (I sprayed with no-stick spray).
- For the topping, 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. This will make 8 large servings! Yummy!
I actually divided the oatmeal between two dishes, and one of the dishes wasn't needed. It is put away in the freezer to bring out at a special time in the future.
Have a good evening, and stay safe!
Thank you for reading. I really appreciate your comments.
