Breakfast Sweet Potatoes With Quinoa Granola
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5.0
3 reviews
Excellent
Breakfast Sweet Potatoes With Quinoa Granola
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Roasted sweet potatoes topped with yogurt, homemade quinoa granola and sliced bananas make for a satisfying and filling breakfast.
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Ingredients
For the granola:
- 3 cups old fashion oats divided (certified gluten free, if necessary)
- 1 cup unsweetened shredded coconut
- ½ cup uncooked quinoa
- ½ cup almonds roughly chopped
- ½ cup pecans roughly chopped
- 1 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- ½ cup maple syrup
- ½ cup melted coconut oil
- 1 tablespoon vanilla extract
For the sweet potatoes:
- 2 medium sweet potatoes washed and cut in half lengthwise
- 1 tablespoon olive oil
- 2 teaspoons maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 cup vanilla yogurt
- 1 medium banana peeled and sliced
- ½ cup quinoa granola
Instructions
For the granola:
- Preheat your oven to 300°F. Spray a large rimmed baking sheet with non-stick cooking spray and set it aside.
- Add 1 cup of the oats to your food processor with the blade attachment. Process until the oats are ground into a flour. Transfer the oat flour to a large bowl. Stir in the remaining unprocessed oats, shredded coconut, quinoa, almonds, pecans, chia seeds, cinnamon, cardamom and salt. Set aside.
- In a separate bowl, mix together the maple syrup, melted coconut oil and vanilla extract. Then pour this mixture over the dry ingredients, stirring until the dry ingredients are moistened and well coated.
- Transfer the granola to your prepared baking sheet and press it down firmly to flatten it out into an even layer. Bake the granola in your preheated oven for 40 minutes. It should be lightly browned around the edges and smell fragrant when it’s done.
- Allow the granola to cool completely on the baking sheet. Once cooled, break the granola up into clusters and transfer to an airtight container for storage. This recipe makes approximately 6 cups of granola. It can be stored for up to 2 weeks at room temperature.
For the sweet potatoes:
- Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil and set it aside.
- Rub the olive oil over all sides of the sweet potatoes. Then place them cut side down on your baking sheet. Roast for 25 minutes. The sweet potatoes should be soft and easily pierced with a small knife.
- Carefully flip the sweet potatoes over so the cut side is facing up. Drizzle ½ teaspoon of maple syrup over each sweet potato half. Then sprinkle each half with some of the cinnamon and cardamom. Return the sweet potatoes to the oven for an additional 5 minutes.
- Remove the sweet potatoes from the oven and allow them to cool slightly. Then top them with yogurt, a few slices of banana and some of the quinoa granola. Serve warm.
Nutrition Information
Show Details
Calories
2528kcal
(126%)
Carbohydrates
281g
(94%)
Protein
48g
(96%)
Fat
142g
(218%)
Saturated Fat
81g
(405%)
Polyunsaturated Fat
18g
Monounsaturated Fat
35g
Trans Fat
1g
Cholesterol
6mg
(2%)
Sodium
827mg
(34%)
Potassium
2851mg
(81%)
Fiber
42g
(168%)
Sugar
94g
(188%)
Vitamin A
32182IU
(644%)
Vitamin C
13mg
(14%)
Calcium
645mg
(65%)
Iron
14mg
(78%)
Nutrition Facts
Serving: 2-4 servings
Amount Per Serving
Calories 2528 kcal
% Daily Value*
| Calories | 2528kcal | 126% |
| Carbohydrates | 281g | 94% |
| Protein | 48g | 96% |
| Fat | 142g | 218% |
| Saturated Fat | 81g | 405% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 35g | 175% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 827mg | 34% |
| Potassium | 2851mg | 61% |
| Fiber | 42g | 168% |
| Sugar | 94g | 188% |
| Vitamin A | 32182IU | 644% |
| Vitamin C | 13mg | 14% |
| Calcium | 645mg | 65% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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