a sweet and simple breakfast creation
Coconut Flake & Roasted Sweet Potato Cereal
Breakfast is the hardest meal of the day for me. I LOVE breakfast on the weekends, but during the weekdays, it’s a total struggle. I either wake up starving, or not hungry at all, and the first thing I want is a black cup of coffee. I have a hard time getting out of bed, but once I do, I quickly perk up, go about my routine, bang out a few chores and them BOOM. 10 minutes to get out the door, I forgot to prep breakfast the night before and I’m throwing things in my lunchbox like a crazy person. I promised I’d be real with you, right?
I grew up in a cereal and oatmeal household; every morning it was pretty much one or the other. I still eat oats on occasion, but I haven’t found too many cereals that have the nutrition content that I’m looking for. I’m not afraid to eat carbs, but many cereal varieties have a pretty high sugar content and low protein content for me to be starting my day on, especially when I am working out really hard. However, I LOVE hunching over a bowl of crunchy goodness, submerged in cold, sweet milk.
Being a member of a small community absolutely has its perks. I have made so many connections in the health and foodie world and I am blessed to be able to draw inspiration from so many knowledgeable individuals. I take my health very seriously, and regularly seek chiropractic care for athletic injuries and maintenance. It just so happens that my chiropractor, Dr. Buddy Touchinsky, is also a Certified Function Medicine Practitioner, owner of my FAVORITE health food market Healthy Habits Natural Market, and local healthy living influencer. It’s great to pick his brain for advice and I participate in some of his online groups to stay accountable and connect with other health-minded individuals like me. I snagged this recipe idea from him a few weeks ago while completing my Whole30 and I am hooked! Just a little local plug, Dr. Touchinsky just launched a new website detailing all of his services and community outreach which you can find here!
Back to the breakfast. There’s little to do here besides roasting sweet potatoes and combining everything into a bowl and adding milk. There are so many textures and flavors between the bright berries, buttery sweet potatoes, and crunchy coconut flakes that I think I’ll convert you to a breakfast cereal bowl lover, too! Healthy fats, complex carbs, we’ve got ourselves a winner, folks.
Let’s get to it!
WHAT YOU’LL NEED (measurements below):
Roasted sweet potato
Nut milk of choice (I used almond)
Coconut oil spray
WHAT YOU’LL DO:
Preheat oven to 400 degrees. Wash, dry and peel your sweet potato. Dice it into bite sized pieces. Place them on a baking sheet lined with parchment and spray with coconut oil. Roast in the oven for 20-25 minutes until potatoes are soft and lightly browned. TIP: do this ahead of time so prep more than you need for one bowl so you have enough for the week ready to go!
Remove the sweet potato from the oven, and let it cool a bit. Add the sweet potato, coconut flakes, strawberries, blueberries, pumpkin seeds in a bowl. Pour your milk over the bowl and devour!
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- 1 roasted sweet potato
- ½ c. coconut flakes
- ⅓ c. strawberries
- ⅓ c. blueberries
- 1 Tbsp. Pumpkin seeds
- 1 c. nut milk of choice (I used almond)
- Coconut oil spray
- Preheat your oven to 400 degrees.
- Wash, dry and peel your sweet potato.
- Dice it into bite sized pieces.
- Place them on a baking sheet lined with parchment and spray with coconut oil. Roast in the oven for 20-25 minutes until potatoes are soft and lightly browned. TIP: do this ahead of time so prep more than you need for one bowl so you have enough for the week ready to go!
- Remove the sweet potato from the oven, and let it cool a bit.
- Add the sweet potato, coconut flakes, strawberries, blueberries, pumpkin seeds in a bowl.
- Pour your milk over the bowl and devour!
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