As the leaves turn and fall begins, my anticipation of Thanksgiving begins. And with this holiday meal, comes Sweet Potato Casserole. You know, the one with the nuts and melty brown sugar topping? Delicious, and health-ify-able. And perfect for breakfast.
This casserole is great straight out of the oven, but keeps well in the fridge for breakfast for several days. It is super filling, thanks to FIBER! Lots of healthy fats will keep you full until lunch.
Yam & Oat Breakfast Casserole
2 yams, peeled and cubed into 1 inch pieces
1 cup old fashioned oats
2 Tbsp flax meal
2 cups water
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 cup pure maple syrup
1/2 cup chopped walnuts
2 Tbsp olive oil
1/4 cup old fashioned oats
2 Tbsp brown sugar
2 Tbsp chia seeds
Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Add yam cubes and boil for 5-7 minutes, or until tender. Drain and mash.
While yams are cooking, place 1 cup oats into a microwave-safe bowl. Add water and flax meal. Microwave on high for 1-2 minutes (careful to not let it boil over). Remove from microwave and stir oatmeal into mashed yams. Stir in maple syrup, cinnamon, and pumpkin pie spice.
To prepare topping, combine all ingredients in a small bowl. Mash to mix.
Place yam mixture into a 1 1/2 quart baking dish prepared with baking spray. Sprinkle topping mixture evenly onto yams. Bake for 20 minutes, then broil on high for 2 minutes (watch carefully so that topping browns but does not burn).
Remove from oven and allow to cool for 10 minutes prior to serving.
Nutrition Info per ~1 cup: 252 calories, 9.4 g fat (5.5 g monounsaturated), 6 g protein, 36 g carbohydrates, 6.5 g fiber, 8 mg sodium