The prep ahead/soaked version:

1. Bake sweet potatoes whole on a cookie sheet at 450F for 30-45 minutes until soft, then peel with your fingers. Tip: Bake with something else at dinner the day or two before. Almost no work! Refrigerate if not prepping the rest of the breakfast yet. 
2. In a large bowl, mash sweet potatoes, bananas, cinnamon, nutmeg, salt, vanilla and maple syrup. Mash together with a potato masher or immersion blender.
3. Dice apples and put on top of the sweet potato mash. Cover and refrigerate overnight.
4. In a large pot, mix up the oats, 3 c. liquid, and chia seeds. Cover and leave on the counter overnight to soak.
5. To make the topping: Chop the nuts and mix with flour and sucanat in a medium bowl. Cut in the coconut oil with a pastry blender or 2 butter knives. Cover and store until ready.
6. In the morning, add 2 cups milk and the coconut oil or butter to the oats and bring to a gentle boil over medium, then turn to low for 5-10 minutes until cooked/thickened.
7. Stir in the sweet potato mash and apples. (You can serve this now if people need to eat first! Saves dishes!)
8. Spread into a 9×13” glass baking dish (it will be very full) or split into a 9×13″ and 8×8″.
9. Sprinkle the topping on top.
10. Bake in a preheated 350F oven for 20 minutes. Turn the oven off, then turn the broiler on for 2-4 minutes to brown and crisp the topping. Watch carefully! 
11. Serve warm with milk and extra maple syrup if desired.

The make-it-all-at-once version (fewest dishes):

1. Bake sweet potatoes whole on a cookie sheet at 450F for 30-45 minutes until soft OR peel, dice,  place into a large pot and cover with water. Bring to a boil and simmer 15-30 minutes until sweet potatoes are completely soft. Drain into a colander. 
2. In the same pot, mix up the oats, 3 c. liquid, 2 cups milk, chia seeds and fat and bring to a gentle boil over medium, then turn to low for 5-10 minutes until cooked/thickened.
3. Here’s why you needed a large pot: When the oats are done, add the sweet potatoes back in, plus the bananas, cinnamon, nutmeg, salt, vanilla and maple syrup. Mash together with a potato masher.
4. Add diced apples and stir.
5. Spread into a 9×13” glass baking dish (it will be very full) or a few baking dishes.
6. To make the topping: Chop the nuts and mix with flour and sucanat in a medium bowl. Cut in the coconut oil with a pastry blender or 2 butter knives.
7. Sprinkle the topping on top of the casserole(s).
8. Bake in a preheated 350F oven for 20 minutes. Turn the oven off, then turn the broiler on for 2-4 minutes to brown and crisp the topping.
9. Serve warm with milk and extra maple syrup if desired.