An easy healthy breakfast you can make in advance. These breakfast sweet potatoes topped with crunchy granola are so delicious and packed with goodness! The recipe can be adapted to be gluten free, dairy free and/or vegan.
Preheat oven to 180C (350F). Wash the sweet potatoes but leave the skin on. Prick the potatoes a few times with a fork. Place on a baking tray and roast whole until soft, which should take between 45-60 minutes depending on the exact size of the potatoes.
While the potatoes are baking wash and slice the berries as desired.
Once the sweet potatoes are cooked, let the potatoes cool a little then cut lengthways down the middle. Top the potatoes with yoghurt, berries and granola, then finish with a drizzle of honey. Serve.
If you're making these in advance, simply store the cooked sweet potatoes in an airtight container in the fridge and add the toppings just before you want to eat. The sweet potatoes can be used warm or cold.
*Vegan / dairy free option: replace Greek yoghurt with a non dairy yoghurt like coconut yoghurt or cashew yoghurt. Maple syrup can be used in place of the honey if you don't use honey.*Gluten free: make sure to use a gluten free granola.*Nutrition Facts are calculated without the honey drizzle.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!