Begin by cooking the sweet potatoes. Chop the sweet potatoes into thirds and place in a full pot of water. Bring pot to a full boil and cook until sweet potatoes are very tender when poked with a fork, about 15 to 20 minutes. Drain the water and allow sweet potatoes to cool.

Preheat the oven to 350 degrees F and line a 8” x 8” baking pan with parchment paper.

Once cool, remove the peel from the sweet potatoes and place flesh in a large mixing bowl along with the banana. Mash the sweet potatoes and banana until well-combined - note: It’s totally fine if the mixture is chunky! Whisk in the eggs, coconut milk and pure vanilla extract. Stir in the remaining ingredients until well-combined.

Transfer baked “oatmeal” mixture to the parchment-lined baking dish and bake in the preheated oven 35 to 45 minutes, until cooked through.  Allow the breakfast bake to cool at least 10 minutes before serving with your choice of yogurt, almond butter, honey, fresh fruit, etc.