Preheat oven to 350 degrees. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potatoes. 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 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, vanilla 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, butter and brown sugar with a fork until very clumpy. Pour the oatmeal into a baker dish and spread out evenly. Now sprinkle on the pecan topping.
Transfer the oats to a casserole dish and bake uncovered for 20 minutes at 350 degrees. After 20 minutes, set aside to broil and broil on low for a couple of minutes, watching very closely so you do not burn the topping. Remove from oven and serve.
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|Serving Size: 1 Serving (911g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 256 (23%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 48mg||15 %|
|Sodium 273.4mg||9 %|
|Potassium 2196.5mg||58 %|
|Total Carbohydrate 181.4g||53 %|
|Dietary Fiber 26.1g||104 %|
|Sugars, other 155.3g|
|Protein 40.2g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1131
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