It’s been decided: the only ship I want to sail on are these Yogurt & Granola Sweet Potato Boats! I know, I know… There goes another food pun. But seriously; if I’ve built any credibility over the last two years of blogging; you’ll have to take me up on this awesome little recipe reco. Because, it’s THAT good.
Breakfast is hands down, my favorite meal of the day. So don’t be surprised if you find (way) TOO many breakfast/brunch recipes on this site. That said, I’m not one for boring breakfasts. And this one is anything- BUT.
Rewind to barely 3 years ago; I would consume yogurt and granola together (primarily) in the form of store-bought, pre-packaged, sugary granola & fruit parfaits. The (non-organic) dairy in them will likely bloat you, & the added white sugar in both; the yogurt and the granola won’t help your cause, either.
Let me introduce you to organic granola and dairy-free coconut yogurt. You could buy the plain yogurt, but I really enjoy their vanilla flavor. The brand I purchase is sweetened with a tiny bit of raw agave syrup; much better for you than traditional sugar. I usually make my own granola– but if I buy it, the one I get is organic, has very little sugar, and uses raw cane juice to sweeten. I’ve learned to read labels, first and always. It’s one of those things that we, as consumers, as the owners of our own bodies & the makers of our well-being need to get in the habit of doing.
This breakfast is amazing because its quick- 10 mins or less. I pre-roast my sweet potato toasties in the oven on Sunday meal prep and store the slices in the fridge. Right when am about to prep breakfast; I bring them out, warm them up in the toaster & get the toppings ready while they toast. I lather on vanilla coconut yogurt, sprinkle organic granola, some hemp hearts, & am set. Some blueberries or raspberries would also be nice, but I didn’t have any. 🙂
Give it a go, you will LOVE!
Yogurt & Granola Sweet Potato Boats
- 1 large sweet potato, I used a white sweet potato.
- 1 tbsp of avocado oil or coconut oil
- a pinch of sea salt
- 1/3 cup of vanilla coconut yogurt (or organic, Greek-Style yogurt)
- 1/3 cup of organic granola
More Topping Ideas
- 1 tbsp hemp hearts
- 1 tbsp melted almond butter
- a handful of pepitas
- blueberries or raspberries
- sliced bananas
- Preheat your oven to 375 F and line a baking sheet with parchment paper
- Over a cutting board, slice your sweet potato in half (vertically) and then slice each half lengthwise once or twice more depending on how thick the potato is.
- Add your avocado oil while on the cutting board and make sure you brush it on both sides.
- Bake them for about 25-30 mins, but always check them at the 20 minute mark. These bake much faster than a regular, whole sweet potato would. Halfway through the bake time, I flip them to the other side for even baking.
- Once they’re out, lather on the yogurt & sprinkle the granola along with any additional toppings you may like. Enjoy!
Notes: I love to roast a large batch of sweet potato toasties in the oven, and then store them (sans toppings) in the fridge. During the busy week, I reheat them in the toaster for a quick breakfast alternative & top with my faves. Easy peasy & so nourishing!
By: Aleyda | The Dish On Healthy