Sweet Potato Oatmeal Breakfast Bake

Ingredients:

1/2 cup regular oat
2 cups milk
1 small baked sweet potato, peel and chopped
1 ripe large banana
1 tbsp flax seeds
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/8 tsp nutmeg
2 tbsp pure maple sugar

Crunchy pecan Topping:
1/3 cup chopped pecans
2 tbsp butter
2 tbsp flour
1/4 cup brown sugar

Create it!!

1. Preheat oven to 350 F. Prepare baking dish with cooking spray.

2. Place the oats, milk, and flax seeds into a large pot. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5 – 7 minutes, stirring frequently.

3. With a potato masher, mash in the cooked sweet potato and the banana into the pot. Stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Cook on low for another few minutes.

4. For Crunchy Pecan Topping: In a bowl, mix together the pecans, flour, butter, and brown sugar with a fork until very clumpy.

5. Pour the oatmeal into prepared baking dish and spread out evenly. Sprinkle the pecan topping over the top.

6. Bake, uncovered, for 20 minutes. After 20 minutes, set oven to broil and broil on low for about 2 minutes, watching very closely so that the topping does not burn. Serve hot. Makes 3 – 4 servings.