2 C. raw sweet potato 1/2 C. GF rolled oats 2 C. soy milk 1 T. chia seeds 1 ripe large banana 1 tsp. ground cinnamon 2 T. pure maple syrup 1/8 tsp. nutmeg 1-2 tsp. pure vanilla 1/4 tsp. kosher salt 1/3 C. chopped pecans 2 T. gluten-free flour 2 T. Earth Balance 1/4 C. brown sugar
Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Peel and chop the sweet potato. Cook over medium heat for about 5 minutes, until fork tender. Drain and set aside.
Quick rinse the pot and add oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to med-low and cook for about 5-7 minutes, stirring frequently.
Mash in the cooked sweet potato and banana into the pot, leaving some chunks for texture. Stir in cinnamon, maple syrup, nutmeg, vanilla and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.
Mix together the pecans, flour, Earth Balance, and brown sugar with a fork until very clumpy. Pour the oatmeal into an 8x8" casserole dish and spread out evenly. Sprinkle on the pecan topping. Bake uncovered for 20 minutes. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve. Makes 3-4 servings.