Sweet Potato Oat Crumble

  February 5, 2015  |    Blog>Recipes

Sweet Potato Oat Crumble

 

We’ve always joked about how much we like the warmth…put us in a frying pan and we’re happy as can be 🙂 , especially when it’s cold outside.   And just like you’ve told us you do, warm, comforting, and satisfying is exactly what we crave when the temperatures drop and the snowstorms roll through. (We’re looking at you, North Pole ;)). But usually the comfort food comes at a price: high calories, high fat, and little nutritional value. This Sweet Potato Oat Crumble is for the comfort food lover who knows how important it is to fuel the body with wholesome ingredients that do the body good! So what makes this crumble worth all the rumble? Besides the fact that it makes for an incredibly filling breakfast, it’s made from some superstar ingredients!

 

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Pssst… do you love sweet potatoes as much as we do?  Please feel free to search this site for more recipes featuring the orange spud! 🙂 And in the meantime, here are a few to start… Roasted Sweet Potato Wedges with Pumpkin DipKale Salad with Warm Roasted Sweet Potato and CarrotsSweet Potato Cutie Pies and Sweet Potato and Carrot Mash)

sweetpotatobake

Here’s some of what you’ll get in this scrumptious wake-up call ;):

 

Sweet potato is full of beta carotene, the precursor to vitamin A, which acts as an antioxidant to ward off cancer and fight free radicals and inflammation in the body. These sweet spuds are also a great source of vitamin C to help support collagen production to maintain youthful skin.

 

Goji berries are bursting with vitamin A and C, just like the beloved sweet potato. Not to mention, these flavorful little berries are high in antioxidants to protect cells from damage. Hello youthful glow! (If you don’t have goji berries, don’t worry, any berry will work in this scrumptious meal and will offer enormous health benefits!)

 

Almond butter contains vitamin E, an important antioxidant to protect against free radical damage, keeping your cells healthy. In addition, vitamin E helps to prevent the hardening of the arteries, which is great for protecting against heart disease.

 

Sweet Potato Oat Crumble

 

Here’s to a comfort food that’s full of antioxidants and skin beautifying vitamins. It’s not too good to be true with this satisfying oat crumble. Enjoy it for breakfast, and you will be feeling fueled and full all the way until lunchtime! As an added bonus, you can be sure it will keep you warm and energized, even in the middle of the Snowpocalypse! 🙂

 

 

 

 

 

Serves 6

 

Ingredients:

1 cup flour (gluten free flour and whole wheat flour both work)

1/2 cup oats

2, 8 oz sweet potatoes

1/2 cup almond milk

1/3 cup almond butter

1/4 cup goji berries ( unsweetened, dried cherries work, too)

1 Tbs honey

1 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

1/4tsp sea salt

 

Ingredients for Cinnamon Yogurt Topping:

1-1/2 cups nonfat Greek yogurt

1/2 tsp cinnamon

 

 

Directions:

  1. Roast Sweet potatoes in the oven at 425 degrees for 45 minutes, or until fork-tender. Or if you’re in a hurry, like we often are, place potatoes on a microwave-safe plate with 2 teaspoons of water and microwave on high for 6 minutes.  Depending on the strength of your microwave, you may need to continue cooking in 1-2 minute intervals until potatoes are soft and easily poked with a fork.
  2. In a bowl, combine flour, oats, baking powder, baking soda, and salt. Mix well. Add the almond milk and almond butter, stirring with a fork so that clumps, or “crumbles” begin to form, and the almond butter is well incorporated throughout the mixture.
  3. Once the sweet potatoes are cooked and cool enough to handle, peel the skin off the cooked sweet potatoes. (Feel free to eat the skin-they are full of fiber!)
  4. In another medium-sized bowl, mash sweet potato until it is smooth. Add vanilla and honey to sweet potato. In a 9X13 baking pan, lay down half of the crumble mixture. For the next layer, add all of the sweet potato mixture. Top with berries. Finally, add the rest of the crumble mixture. Bake at 400 degrees for 25 minutes. For easy serving, cut slices after the crumble has cooled. To make the topping, simply stir cinnamon into Greek Yogurt to make a protein-filled topping for the crumble.

 

 

Nutrition Facts Per Serving:

215 Calories     38 g Carbs  12 g Protein      4.5 g Fat      12 g Sugar     3 g Fiber

Sweet Potato Oat Crumble
 
Prep time
Cook time
Total time
 
Perfect for a comforting, healthy breakfast!
Author:
Serves: 8 servings
Ingredients
  • 1 cup flour (gluten free flour and whole wheat flour both work)
  • ½ cup oats
  • 2, 8 oz sweet potatoes
  • ½ cup almond milk
  • ⅓ cup almond butter
  • ¼ cup goji berries ( unsweetened, dried cherries work, too)
  • 1 Tbs honey
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼tsp sea salt
  • Ingredients for Cinnamon Yogurt Topping:
  • 1-1/2 cups nonfat Greek yogurt
  • ½ tsp cinnamon
Instructions
  1. Roast Sweet potatoes in the oven at 425 degrees for 45 minutes, or until fork-tender. Or if you’re in a hurry, like we often are, place potatoes on a microwave-safe plate with 2 teaspoons of water and microwave on high for 6 minutes. Depending on the strength of your microwave, you may need to continue cooking in 1-2 minute intervals until potatoes are soft and easily poked with a fork.
  2. In a bowl, combine flour, oats, baking powder, baking soda, and salt. Mix well. Add the almond milk and almond butter, stirring with a fork so that clumps, or “crumbles” begin to form, and the almond butter is well incorporated throughout the mixture.
  3. Once the sweet potatoes are cooked and cool enough to handle, peel the skin off the cooked sweet potatoes. (Feel free to eat the skin-they are full of fiber!)
  4. In another medium-sized bowl, mash sweet potato until it is smooth. Add vanilla and honey to sweet potato. In a 9X13 baking pan, lay down half of the crumble mixture. For the next layer, add all of the sweet potato mixture. Top with berries. Finally, add the rest of the crumble mixture. Bake at 400 degrees for 25 minutes. For easy serving, cut slices after the crumble has cooled. To make the topping, simply stir cinnamon into Greek Yogurt to make a protein-filled topping for the crumble.
Nutrition Information
Serving size: ⅛ recipe Calories: 215 Fat: 4.5 g Carbohydrates: 38 g Sugar: 12 g Fiber: 3 g Protein: 12 g

 

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