Sweet Potato Pecan Pie Breakfast Oatmeal
by Rachel Randolph
September 22nd, 2016

Jackson, my almost one-year old is becoming a little boy with a mind and will all of his own.

This morning while feeding him his breakfast of sweet potato oatmeal with coconut milk, he flat out refused to take a bite. He locked his lips, grabbed the spoon from me, sloshed his oatmeal around, then offered me a bite. I obliged with a convincing “Nom, nom, yumm, yumm,” lip-smacking display as I pretended to take a bite. Then I offered him a bite. He didn’t buy it.

Again, he held the spoon to my mouth. I took a little bitty nibble off the end of the spoon and offered him the same. He took one teeny tiny nibble, then lifted the spoon back to my mouth. “Fine, I’ll take a bite and you’ll see how delicious it is,” I told him. So I took a big bite and was surprised at how delicious it actually was. I smacked my lips and let out a genuine “Nom, nom, yumm, yumm,” and offered him another bite. He cleaned his spoon and proceeded to finish the whole bowl.

So Jackson, apparently, has decided, If she won’t eat it, I’m not eating it. I don’t blame him. Some things people feed babies are just offensive. Thankfully, I mostly stick to this rule anyway, often just giving him a serving of whatever I’m eating.

I liked the breakfast I had made for Jackson so much that after he cleaned his bowl, I went back to the stove and made myself a version of his sweet potato and coconut milk oatmeal.

This could be enjoyed in any of it’s three stages, 1) off the stove top as a bowl of warm oatmeal, 2) as a breakfast bake with a crunchy pecan pie topping, or 3) with a drizzle of coconut maple syrup poured on top. Any version will have you saying “Nom, nom, yumm, yumm.”

The casserole is perfect for bringing to a friend (everyone brings dinner, but what about bringing the most important meal of the day to a new mom or family in need?), or to a breakfast meeting. It’s dairy-free, egg-free, soy-free (if you don’t use soy milk and you use soy-free Earth Balance), and can easily be made gluten-free by using gf oats and omitting the wheat germ.

Sweet Potato Pecan Pie Breakfast Oatmeal

Makes two large servings (as a main entree) or four smaller servings

Ingredients

Sweet Potato Oatmeal
1 c. water
1 c. milk or unsweetened nondairy milk (I used unsweetened almond milk)
1/4 t. salt
1 c. old fashioned oats (not quick cooking)
1/2 c. cooked sweet potato*
1/4 c. golden raisins (optional)
1/2 t. cinnamon
1 T. maple syrup

Pecan Pie Topping
1/2 c. chopped pecans
1 T. wheat germ (could omit or replace with a few more pecans if you don’t have on hand or to make gluten-free)
1 T. soy-free Earth Balance (or butter)
1 T. brown sugar

Maple Coconut Drizzle
3 T. Coconut Milk (full fat from a can)
1 T. maple syrup
1/4 t. cinnamon

*Next time you’re baking sweet potatoes, bake an extra one, mash it up and freeze it in ice cube trays. Pop them out and store in a plastic baggie to have on hand for recipes like this any time you need them.

Directions

1). Preheat oven to 400 degrees. In a medium sauce pan, bring water, milk, and salt to a boil. Stir in oatmeal, reduce to medium heat and add the remaining ingredients. Cook for about 7 minutes or until most of the liquid is absorbed. (You could stop now and serve this as is and it would be delicious.)

Pour the oatmeal into either oven safe individual serving bowls (divided) or a small casserole dish.

2) In a small bowl, use your fingers to combine pecans, wheat germ, brown sugar, and Earth Balance. Sprinkle it over the top of the oatmeal and bake for 10 minutes or until golden brown and crunchy on top. (You could stop now and serve as is and it would be delicious, a perfect dish to bring for a potluck breakfast.)

3) Combine coconut milk, maple syrup, and cinnamon in a small bowl. Microwave for 15 seconds. Drizzle on top of oatmeal right before eating.


Rachel Randolph is co-author of We Laugh, We Cry, We Cook and Nourished (Zondervan, 2013, 2015) with her mom Becky Johnson. She lives near Dallas with her husband Jared and their toddler, Jackson.

Shocking their meat-lovin’ families, the couple decided to give up meat, dairy, and eggs in 2010. Rachel’s passion for cooking ignited as she set out to make vegan food taste delicious. She and Becky share a food blog (www.welaughwecrywecook.com), where vegans and omnivores are both welcome at the table, and laughter and love are the key ingredients to every dish. Previously, Rachel founded RedCouch PR where she helped authors promote their books. Rachel also blogs at The Nourished Mama: www.thenourishedmama.com.

 

More of Rachel Randolph: www.thenourishedmama.com