When I was in high school, my neighbor Mr. Androw used to save his dessert to eat the next morning for breakfast. “I don’t see any real difference between coffee cake and regular cake,” he insisted. I always admired him for this stance, and if I haven’t followed suit, it’s probably only due to social convention. I hope he’s still out there fighting the breakfast powers that be.

If you’re not ready to embrace a slice of pie as part of a healthy breakfast, this oatmeal will provide an excellent compromise. It is stick-to-your-ribs hearty, plus it allowed me to use my crockpot which had somehow gone unused for an entire blizzard, plus it helped me plow through our generous supply of CSA sweet potatoes. Did I mention it was delicious?

I used almond milk, and I liked the way the flavor worked with the oats, but you can also use regular milk or soy milk or whatever your favorite milky substance happens to be. It’s your call.

Sweet Potato Pie Oatmeal

• 1 cup steel-cut oats
• 2 cups water
• 2 cups almond milk
• 2 small sweet potatoes, grated
• Salt
• 2 tsps cinnamon
• 1 tsp dried ginger
• 1 tsp vanilla extract
• A dash of nutmeg and/or allspice
• Brown sugar and chopped pecans, for serving

The night before you want the oatmeal, grease the insert of your slow cooker with a little vegetable oil to prevent sticking. Put the oats, water and almond milk in the slow cooker. Sprinkle the grated sweet potato with a little salt and add them to the mix. Stir in the spices and vanilla and cover. Set the slow cooker to cook on low for 8 hours.

In the morning, uncover and stir well. Serve topped with generous amounts of brown sugar and pecans and extra milk if you want a thinner consistency. Makes about 4 servings.