Sweet Potato Breakfast Casserole

This Sweet Potato Oatmeal Casserole is a warming Fall breakfast. It’s like a moist and fudgy pudding with a crunchy topping. Vegan and healthy too!

For the casserole:
2 tablespoons flaxseed meal
¼ cup water
1 ½ cups mashed/pureed sweet potato
⅓ cup applesauce
¼ cup maple syrup
3 tablespoons brown sugar, packed
1 teaspoon blackstrap molasses
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ cup almond milk
½ cup rolled oats
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup raisins

For the crunchy topping:
⅔ cup rolled oats
⅓ cup cornflakes
¼ cup (toasted) almond meal
¼ cup shredded coconut
¼ cup sliced almonds
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
3 tablespoons applesauce
2 tablespoons maple syrup
2 – 3 tablespoons light molasses (golden syrup)
Marshmallows (vegan or otherwise)*

*Try Sweet & Sara or Dandies marshmallows

View the full recipe at The Breakfast Drama Queen →