Banana sweet potato breakfast casserole

Name: Banana sweet potato breakfast casserole Recipe
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 6
Ingredients: Oatmeal Ingredients:; 1 cup regular oats; 1.5 cups unsweetened almond milk; 1 medium sweet potato; 1 medium ripe banana; 2 tsp pure vanilla extract; 1 tsp ground cinnamon; 1/8th tsp nutmeg; 1/4 tsp kosher salt or to taste; 2 tbsp syrup *(maple recommended but I didn't have it on hand); 2 tbs ground falxseed; Crunchy Pecan Topping:; 1/3 cup chopped pecans; 2 tbsp smart balance light butter with flax; 2 tbsp flour (I used almond flour); 1/4 cup brown sugar OR (I used a sucralose/brown sugar blend and only used 2 tbs)

Minutes to Prepare: 30
Minutes to Cook: 85

Number of Servings: 6

Ingredients

Oatmeal Ingredients:1 cup regular oats1.5 cups unsweetened almond milk1 medium sweet potato1 medium ripe banana2 tsp pure vanilla extract1 tsp ground cinnamon1/8th tsp nutmeg1/4 tsp kosher salt, or to taste2 tbsp syrup *(maple recommended but I didn't have it on hand)2 tbs ground falxseed Crunchy Pecan Topping:1/3 cup chopped pecans2 tbsp smart balance light butter with flax2 tbsp flour (I used almond flour)1/4 cup brown sugar OR (I used a sucralose/brown sugar blend and only used 2 tbs)

Directions

Preheat the oven to 425. Poke holes in sweet potato and place on foil lined baking sheet. Cook sweet potato in oven for 45min-1 hour.

puree sweet potato and banana in blender or food processor with soy milk. Add to sauce pan and add other ingredients for base.

mix crunchy topping together in a seperate bowl. Poor base into a pregreased dish and then add topping. Bake at 350 for 20 minutes and then broil a few minutes for a crunchy top if desired.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 211.4
Total Fat: 9.9 g
Cholesterol: 0.0 mg
Sodium: 78.1 mg
Total Carbs: 28.7 g
Dietary Fiber: 4.2 g
Protein: 3.9 g

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