Baked Sweet Potato with Maple Oat Crumble

I had left over sweet potatoes from dinner last night and found this delicious recipe was a great way to make them into an amazing, filling breakfast. The granola-like topping takes just a few minutes to make and turns your leftovers into a perfect breakfast. The crumble is so good you might want to make extra just to munch on later.
Delicious healthy breakfast!

Baked Sweet Potato with Maple-Oat Crumble

4 sweet potatoes
1/2 cup old-fashioned rolled oats
1/4 cup raw almonds, roughly chopped
2 tablespoons maple syrup
1 tablespoons extra-virgin olive oil
Pinch of course salt

Heat oven to 400° Prick potatoes with fork and place on baking sheet. Bake potatoes until tender, about 45 minutes.
Combine oats, almonds, syrup, oil and salt and transfer to baking sheet, spreading out flat. Bake crumble, stirring occasionally, until golden brown, about 12 minutes.
Split sweet potatoes with a knife and top with crumble. Enjoy!

recipe from whole living magazine

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