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Whisk water and flax seeds together in a small bowl. Allow to sit for at least ten minutes.
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Preheat oven to 350.
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In medium mixing bowl, mix oats, pecans, cinnamon and salt. Add milk and 2 tbsp. maple syrup. Mix thoroughly. Set aside.
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Heat margarine in medium skillet over medium heat. Add sweet potato and sautee until softened and lightly browned, about ten minutes.
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Add remaining 2 tbsp. maple syrup and sautee about another two minutes, or until syrup reduces to a thick, sticky coating on sweet potato.
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If you're making this in a cast iron skillet like I did, you can stir your oatmeal mixture right into the skillet with sweet potatoes. Otherwise, add sweet potatoes to your mixing bowl, blend, then transfer everything to a greased 9 x 9 baking dish.
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Bake 35 minutes or until firm in the middle. Serve with additional margarine and maple syrup.