Banana sweet potato breakfast casserole
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Banana sweet potato breakfast casserole calories by ingredient
Introduction
I got this recipe idea from Ohsheglows.com - I modified it quite a bit to suit my taste! I got this recipe idea from Ohsheglows.com - I modified it quite a bit to suit my taste!Number of Servings: 6
Ingredients
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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)
Tips
I made this dish as a dessert after dinner, but it would make a wonderful breakfast - that is for what it was created.
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.
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.