Cook your sweet potatoes ahead of time using your favorite method (baking, pressure cooking, microwaving, boiling) until very soft and fork tender.
In a small pot, add 1/2 cup (2 oz) of the oats, 2 cups of milk, 1 diced apple, the chia or flax seeds, and seasonings. Whisk well so that the seeds don't form clumps, and bring to a boil. Reduce heat to low-medium and cook for about 5 minutes, stirring frequently.
Remove the skins off the cooked sweet potato. With a potato masher or large spoon, mash in the cooked sweet potato into the oat mixture. Leave some chunks for texture. Set aside.
Finely dice the apples and toss with lemon juice and another dash of cinnamon.
Toss the oat pecan topping ingredients together in a separate bowl.
Transfer the sweet potato mixture to a casserole dish, spread evenly.
On top of the sweet potato, spread out the apples in an even layer.
On top of the apples, sprinkle the pecan topping.
Bake, uncovered, for 30 minutes, at 350 degrees.
Add a dollop of yogurt to serve. (My favorite is unsweetened coyo vegan yogurt)
You can reheat this by mixing in a bit of milk (or water) and heating in the microwave. It is also very good cold, straight from the fridge with a splash of milk!
You can easily make this dish ahead in one of two ways:
Bake the dish completely, let cool and store, loosely covered in plastic wrap, in the fridge. Then reheat at 300 degrees until warmed through.
Or, make the sweet potato mixture and do not add toppings. Place it in your baking dish tightly covered in the refrigerator until you are ready to serve. Then add topping and bake according to the instructions.
Notes for Portioning
For a weight loss friendly breakfast, divide this casserole into 6 portions. Add a handful of fruit on the side (about 3 oz).
For a heartier breakfast, divide this casserole into 4 portions.
For both options, top with 1/2 cup (4 oz) plant-based yogurt of choice