Oh my gosh you guys!!! I think I have come up with an original recipe!!! Which is shocking, because due to the sweetness of jicama, I would think this is an obvious thing to try… Maybe someone has tried it, but not put it out on the interwebs. Or they have, and it just hasn’t reached very far.
Jicama (pronounced HEE-ka-ma) is a large, bulbous root vegetable, sometimes known as a Mexican Yam or Mexican Turnip. It has a similar texture to a raw potato when it is raw, but as I learned by experience, roasting it does not change its texture at all, it remains just as crunchy as it is raw. Jicama is typically used in salads and slaws, likely due to its delightful crunchy texture. Looking for other methods of preparation, specifically warm ones (because it is still cold in Dallas in January), I found a recipe that suggested cooking it like roasted potatoes, with Italian herbs and all of that jazz… Personally, I am not a fan of that at all. Jicama has a natural sweet flavor to it, and to me it does not go at all with savory Italian herbs. Not to mention, there is something comforting to me with how roasted potatoes are crunchy outside and soft inside…you get no softness at all from the roasted jicama. I tried really hard to like it, but in the end was SO glad that I only made a little bit of it.
Thinking on this sweetness, and how the jicama retained its crunchy qualities even after roasting, it dawned on me that this veggie could be perfect in an oatmeal dish. At first I was going to do a slow-cooker recipe, modeling it after apple cinnamon flavors. However, my slow cooker is ENORMOUS and I know for a fact that we do not have an extra container big enough to house that much oatmeal in the fridge once it is made. So I turned to looking for baked oatmeal recipes to get me started.
After gathering some info, here is what I decided to do:
2c old-fashioned oats
1/2t sea salt
2T unsweetened cocoa powder (optional)
2c heavy cream
2T lemon juice
1c coconut water
raisins (to taste, and optional)
1 small-medium jicama
Heat oven to 350 degrees.
Combine oats, cinnamon, and salt in a large mixing bowl and stir to combine. Add cream, honey, lemon juice, raisins, and coconut water. Mix thoroughly.
To prepare jicama: cut off top and bottom of root with a sharp knife. Use same knife to carefully cut off the outer skin. Chop jicama into slices or cubes, whatever you desire. (Note: If you don’t have a sharp knife like I didn’t, you may find it easier to take off decent sized “chips” of the jicama.)
Grease a 9×12″ baking dish with coconut oil (or whatever oil/butter/non-stick stuff you have on hand, I just like the coconutty sweetness that coco oil adds). Add jicama to oatmeal mixture and stir thoroughly. Smooth mixture into baking dish and add optional topping if desired. Bake for 60 mins (1hr).
May serve by itself or with milk, syrup, fruit or yogurt.
1/2-3/4 cup of any nut you choose (I ran some raw almonds through our food processor to chop them up.)
1T chia seeds
2T ground flax
1/4c sunflower seeds
All in all, I feel like this was a huge success! It’s not super sweet, just lightly sweet, but it complements the natural taste of the jicama very well! The fiance gave it a thumbs-up, too. The jicama stayed crunchy, which I kind of expected, but I feel like that adds some interest to this dish since the oatmeal becomes so soft. When we have more money, I may try swapping maple syrup or blackstrap molasses for the honey to see if it adds any extra flavor. Let me know what you think if you try this recipe!