Sweet Potato Casserole for breakfast? Yes it really is ok! (Day 4)

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Sweet Potato Casserole for breakfast. Yes, that’s right (just wait till you see what I had for dessert last night). That is what my sunshine and I devoured gracefully ate yesterday morning. I got a late start to making breakfast so we were pretty hungry once it was finally ready. Let me just say though- It was totally worth the wait! Sweet potatoes are my favorite. Of course you know this already if you have merely browsed the rest of my blog. I’ll eat sweet potatoes for breakfast, lunch, dinner, or dessert. In my book they’re the yummiest 🙂

Lucky you, you can have it too. Just follow the recipe below and enjoy you some scrumptious healthy sweet potato casserole for breakfast and at just under 300 calories!

Sweet Potato Oatmeal Casserole:
Recipe here from Oh She Glows with a few changes marked below by an asterisk

Ingredients:

  • 1/2 cup regular oats
  • 2 cups almond milk (I used half almond half coconut just because that’s what I had on hand)*
  • 1 small sweet potato peeled and chopped
  • 1 large ripe banana
  • 1 tbsp chia seeds (these expand so they’re kind of vital for the texture of the casserole)
  • 1-2 tsp pure vanilla extract
  • 1 tsp ground cinnamon + 1/8th tsp nutmeg + 1/4 tsp kosher salt, or to taste
  • 1 tbsp pure maple syrup* (reduced from 2 tbsp on original recipe)

(for crunchy topping**)

  • 1/4 cup chopped pecans*
  • 1 tbsp coconut butter*
  • 1 tbsp quinoa flour*
  • 1/8 cup coconut palm sugar*

**Basically I halved the recipe for the crunchy topping but still dispersed it over the four servings to cut down on calories and sugar. The coconut butter, quinoa flour, and coconut palm sugar make it fairly healthier as well instead of the original ingredients so I would try to stick to the new ones if possible.

Step 1:
Preheat oven to 350. Boil sweet potatoes for about 5 minutes then drain and set aside.

Step 2:
Bring oats, milk and chia seeds to a boil, then reduce to medium high heat and simmer for 7 minutes, stirring occassionally.

Step 3:
Add cooked sweet potatoes and banana into oat mix and mash until desired texture is achieved (I mashed the banana well but left chunks of sweet potato). Add in vanilla, seasonings, and maple syrup. Taste and add more seasonings/vanilla if needed. Reduce to low and cook for a couple more minutes.

Step 4:
Mix the ingredients for the topping together in a bowl until well combined.

Step 5:
Pour casserole mixture into an oven safe dish and disperse topping mixture evenly over top. Place in oven and cook for 20 minutes then broil on LOW for 2-5 minutes.

Step 6:
Cut casserole into 4 and as always, Enjoy!

Here’s what I ate all day:

Breakfast:
Sweet Potato Oatmeal Casserole

Lunch:
Chickpea-Brown Rice Veggie Burger (patty only, and left out egg in the recipe)
Large handful vive la France salad mix
1/4 avacado
1/2 small red bell pepper
juice from half a lime

Snack:
1 oz Rumiano Sharp Cheddar cheese

Snack:
1/8 cup raisins
1/3 cup Mesa Sunrise cereal flakes

Dinner:
2 cups arugula
1 cup sauteed squash and zucchini
1 whole wheat tortilla
1/3 avacado
1/3 cup black beans (low salt)
2-3 oz  ground grass fed beef

Dessert:
1/2 cup Alden’s vanilla ice cream
2 strawberries
5 raspberries
half a small banana
2 squares of Equal Exchange organic chocolate (23 calories each square)

YES I also indulged in a sugary dessert, I was careful to measure out what I ate though and was able to keep it at right about 285 calories. Here’s a picture 🙂

Workout:
Jillian’s 30 Day Shred level 1 (this was pretty easy so I think I’m going to try level 2 today)

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About Organic Hispanic Mama

I am an artist who loves baking and a mama who loves cooking. My family and I support local farms and businesses and try to eat a plant strong diet based on real, whole foods. We do love our meat too though! I have been married for nearly 3 years to a man who never fails to keep my life exciting and am mama to a super girly 20 month old with a huge loving personality.

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