Sweet potato for breakfast? Yes, please! Tender sweet potatoes are stuffed with a super creamy vanilla oatmeal, a two-ingredient raspberry jam, and an addictively crunchy toasted coconut date crunch. Drizzle with peanut butter and top with seasonal berries as a finishing touch.

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Breakfast Stuffed Sweet Potato With Coconut Date Crunch [Vegan, Gluten-Free]

Serves

2

Ingredients

For the Sweet Potatoes:

  • 2 sweet potatoes
  • Peanut butter
  • Seasonal fruits

For the Creamy Vanilla Oatmeal:

  • 1/2 cup, plus 1 tablespoon gluten-free oats
  • Scant 1 cup water
  • 2 1/2 tablespoons non-dairy milk
  • 2 teaspoons vanilla powder
  • A pinch of salt

For the Raspberry Chia Jam:

  • Scant 1/2 cup rasperries
  • 3 teaspoons chia seeds

For the Coconut Date Crunch:

  • 5 Medjool dates
  • 7/8 cup coconut flakes
  • 1/3 cup, plus 1 1/2 tablespoons gluten-free oats
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Preparation

To Make the Vanilla Oatmeal:

  1. In a saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat.
  2. Stir oats into the simmering water/milk mixture. Reduce the heat and simmer gently for about 20-25 minutes, stirring occasionally, until the mixture is very thick.
  3. Stir in salt. Continue to simmer the mixture, stirring occasionally until almost all of the liquid is absorbed.
  4. Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down.

To Make the Raspberry Chia Jam:

  1. In a bowl, mash raspberries with a fork and add chia seeds.
  2. Let them soak for at least 20 minutes.

To Make the Coconut Date Crunch:

  1. Preheat oven to 355°F.
  2. Pit dates, add everything to a food processor, and mix until it sticks together.
  3. Place on a baking sheet and bake for 10-15 minutes.

To Assemble:

  1. With a fork pierce the sweet potatoes several times and then put them into the oven for about 40 minutes or until done.
  2. Fill with oatmeal and raspberry jam. Drizzle with peanut butter, date-coconut crunch, and seasonal fruit.


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