Breakfast Sweet Potato With Granola
Ingredients
- 4 sweet potatoes (scrubbed well)
- 2 cups rolled oats
- 1 cup nuts of your choice
- 2 Tbsp. chia seeds
- Zest of one orange (optional)
- 1/2 tsp. cinnamon
- pinch of nutmeg
- 1/4 cup canola oil
- 1/4 cup honey or maple syrup
- 1/2 cup chopped dried fruit (our choice)
- Unsweetened yogurt for serving
Instructions
- Preheat oven to 350°F. Line a large, rimmed sheet pan with parchment paper and set aside. Line another large, rimmed sheet pan with foil.
- Place sweet potatoes on foil-lined sheet pan. Spray with a bit of pan spray if desired and roast for about 40 minutes, or until flesh is very soft.
- In a large mixing bowl, combine the oats, nuts, seeds, zest and spices. Mix and set aside.
- Next, pour in the oil and maple syrup or honey. Mix well until evenly coated.
- Pour the granola mixture onto the parchment-lined sheet pan and spread evenly. Bake until golden, about 21-24 minutes, stirring halfway.
- Let the granola cool completely, undisturbed, for at least 45 minutes to crisp. Top with the dried fruit.
- To serve, slice sweet potatoes lengthwise and fill each potato with 1/2 cup granola and 1/2 cup unsweetened yogurt.
Video
Notes
If fresh fruit is available, top with sliced strawberries, bananas or blueberries.