Sweet Potato Oatmeal Breakfast Casserole

Ingredients (4 servings):
1/2 cup regular oats
2 cups milk
1 small sweet potato, peeled, chopped (made 2 cups raw or 1.5 cups cooked)
1 ripe large banana
1 tbsp chia seeds (if you omit, you may have to reduce the milk)
1-2 tsp pure vanilla extract
1 tsp ground cinnamon
1/8th tsp nutmeg
1/4 tsp kosher salt, or to taste
2 tbsp pure maple syrup

Crunchy Pecan Topping:
1/3 cup chopped pecans
2 tbsp butter
2 tbsp flour
1/4 cup brown sugar

Preparation:
1. Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside.
2. Give the pot a quick rinse and then add in the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently.
3. With a potato masher, mash in the cooked sweet potato and the banana into the pot. Leave some chunks for texture. Stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.
4. Make the crunchy pecan topping by mixing together the pecans, flour, butter, and brown sugar with a fork until very clumpy. Pour the oatmeal into a baker dish and spread out evenly. Sprinkle on the pecan topping.
5. Transfer the oats to a casserole dish and bake, uncovered, for 20 minutes, at 350F. 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.

Note: You can reheat the oatmeal by mixing in a bit of milk and heating in the microwave. However, it is also very good COLD, straight from the fridge with a splash of milk too!