Every holiday I scour the internet and cookbooks for a tasty breakfast dish to share with friends and family – sometimes something indulgent and other times just something seasonal and fresh. For Thanksgiving morning, I found this recipe called Sweet Potato and Banana-Baked Oatmeal with Pecan Streusel Topping and Pomegranates (speaking of pomegranates, check out this beautiful spread in the new online magazine, Foodie Crush).
There is a growing number of beautifully designed food magazines online now. I take full advantage of the ease and accessibility of them. Foodie Crush came out just a couple of days ago. A local gal from Salt Lake City, Heidi Larsen, put her heart and soul into designing and developing it. Several local bloggers are featured including Dara from Cookin’ Canuck, Kelley from Mountain Mama Cooks (featured below). This edition is primarily about Christmas foods and is packed full of deliciousness including Christmas cookies and holiday party ideas. I can’t wait to try out some of the recipes! And the best part? The magazine is free! You can view it here : Foodie Crush Magazine.
As for the Sweet Potato Oats, Josh had made a request for something not so heavy for Thanksgiving breakfast since we’d be eating so much for dinner, so I thought this recipe would be perfect. The ingredients reminded me of this sweet potato muffin that I love from The Rose Establishment. Their muffin is perfectly moist from the sweet potatoes, with a golden brown pecan and coconut streusel topping. The sweet potatoes and the pomegranates in the oats are perfectly seasonal making for a fresh and colorful dish. It turned out to be a fabulous breakfast that my non-oat-loving husband actually enjoyed.
Ingredients Instructions Notes adapted from Oh She Glows
adapted from Oh She Glows