I made this recipe a couple of years ago, but this time I had chia seeds and wanted to make it again. I omitted the coconut but think it is better with it. I also would double the topping to cover the whole casserole base.
We were the lucky recipients of a beautiful Christmas tree and had been keeping it outside in a bucket, but the weather has turned cold here and each morning I was having to break the ice and fill back up with water. Well, I had had enough of that and decided it was time to bring the tree inside and decorate. I have never put our tree up this early, but figured why not. My mom usually puts the tree up the weekend after Thanksgiving and takes it down New Year’s Day – looks like we will be doing the same this year.
I wanted to have something yummy for breakfast and while we were decorating and have a bunch of sweet potatoes – so decided to try this recipe again.
Sweet Potato, Oats and Chia Seed Casserole
3/4 cup regular oats
1/2 cup buttermilk (preferably from raw milk, not pasteurized)
1 1/2 cups milk (preferably whole, raw)
1 small sweet potato, peeled and chopped (about 2 cups)
1 ripe large banana
1 Tbl chia seeds
1 – 2 tsp vanilla
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt (sea)
2 Tbl pure maple syrup
Ingredients – Topping
1/3 cup crispy almonds
2 Tbl butter
2 Tbl flour (I used spelt)
1/4 cup brown sugar
1. Place the oats in a glass bowl and mix with 1/2 cup buttermilk. Cover and let sit overnight.
2. Bring a pot of water to a boil, while the water is heating peel and chop the sweet potato. When the water is boiling add the sweet potato, cook over medium heat until fork tender about 5 – 1o minutes. Drain and set aside.
3. Rinse the pot and add milk, chia seeds and the soaked oats, mix well and bring to a boil. Reduce the heat cook for about 5 – 7 minutes, stirring frequently until most of the liquid is absorbed.
4. Preheat the oven to 350 degrees.
5. While the chia mixture is cooking make the topping. Add all the ingredients into a glass bowl and them mix with a fork or your hands until it is crumbly.
6. Add the sweet potato and banana, mash with a potato masher. Add the spices, salt and maple syrup. Cook on low for a few minutes.
7. Place the sweet potato mixture into a baking dish and spread out evenly. I used one that holds about 4 cups.
8. Sprinkle the topping on top.
9.Place in the oven and cook for about 20 minutes. Turn the oven to broil and broil for about 3 – 4 minutes -watching to make sure it does not burn.
10. Take out and serve – delicious!!
Stella loved it – having 3 helpings!!