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Yam & Oat Breakfast Casserole
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Description
As the leaves turn and fall begins, my anticipation of Thanksgiving begins. And with this holiday meal, comes Sweet Potato Casserole. You know, the one with the nuts and melty brown sugar topping? Delicious, and health-ify-able. And perfect for breakfast.
Ingredients
- FOR THE CASSEROLE:
- 2 whole Yams, Peeled And Cubed Into 1 Inch Pieces
- 1 cup Old Fashioned Oats
- 2 cups Water
- 2 Tablespoons Flax Meal
- ¼ cups Pure Maple Syrup
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Pumpkin Pie Spice
- FOR THE TOPPING:
- ½ cups Chopped Walnuts
- 2 Tablespoons Olive Oil
- ¼ cups Old Fashioned Oats
- 2 Tablespoons Light Brown Sugar
- 2 Tablespoons Chia Seeds
Preparation
Preheat oven to 350 degrees F. Bring a large pot of water to boil over high heat. Add yam cubes and boil for 5-7 minutes, or until tender. Drain off the water and mash the yams.
While yams are cooking, place 1 cup oats into a microwave-safe bowl. Add the water and flax meal. Microwave on high for 1-2 minutes (careful to not let it boil over). Remove from microwave and stir oatmeal into the mashed yams. Stir in maple syrup, cinnamon, and pumpkin pie spice.
To prepare topping, combine all of the topping ingredients in a small bowl. Mash to mix.
Place yam mixture into a 1 1/2 quart baking dish prepared with baking spray. Sprinkle topping mixture evenly over the top of the yams.
Bake for 20 minutes, then broil on high for 2 minutes (watch carefully so that topping browns but does not burn).
Remove from oven and allow to cool for 10 minutes prior to serving.
Nutrition Information per 1 cup serving: 252 calories, 9.4 g fat (5.5 g monounsaturated), 6 g protein, 36 g carbohydrates, 6.5 g fiber, 8 mg sodium
More Recipes from Lindsay {Eighty Twenty Dietitian}
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