Here’s a breakfast dish worth getting out of bed for. Baked oatmeal is becoming a popular replacement for the traditional not-so-healthy bacon and egg casserole, and for good reason. This version is packed to the brim with power-house ingredients, and gives me all the energy I need to get through a weekday. You’ll want to use old-fashioned rolled oats, not quick cooking or steel cut. Combine the oatmeal with shredded sweet potato, coconut, pineapple, dates, cinnamon and pecans. I’ve played around with different ingredients I’ve had on had, but this time of year this is a winning combination. Use some almond milk, coconut oil, maple syrup, and eggs as a binder, pour it all into a casserole dish, bake for 30 minutes, and there you have it!
I like to make this baked oatmeal on Sunday nights and warm up a slice as a jump-starter breakfast each morning throughout the week. Just add a splash of almond milk before you warm it up in the microwave, and you should be good to go.
You’ll need about 1/2 of a medium sized sweet potato, 6 dates, and 1/3 cup of dried pineapple, coconut, and pecans.
In a large mixing bowl, whisk together the eggs, almond (or coconut) milk, maple syrup, vanilla, and coconut oil until smooth.
Stir in the remaining ingredients and mix to combine.
Pour the mixture into a 2 quart baking dish greased with melted coconut oil. Bake at 350 for 25-30 minutes, or until set in the center. I used the handy-dandy toothpick test.
Serve warm topped with milk.