I love my oats especially steel cut and I have  been really enjoying Quinoa for breakfast recently. I have to say, though, with adding in all of the carbs that I have been adding to my meal plan lately because of the new muscle building program, I get a little bloated if I eat too many grains. I find the sweet potato does not bloat me, keeps me full especially with some added protein and it is so delicious.

You can top it with so many different things - the possibilities are endless! Plus they are so easy to meal prep.

This particular recipe is my favorite right now. I think a pumpkin pie bowl would be amazing too!

Don't forget to share and please share with me what you think of these and any mix ins that you have tried!! This recipe makes enough for approximately 4 servings or 2 large servings.

What you will need:

2 medium sweet potatoes 1  ripe banana 4 tsp. Maple syrup or honey 1/ 4 cup slivered almonds Cinnamon to taste 8 tsp. Almond butter 4 Tbsp. Dried unsweetened coconut 1 apple chopped small Unsweetened almond milk added until desired consistency approximately 1 cup Preheat oven to 400 degrees Wash sweet potatoes, dry, pierce and wrap them in foil.  Bake for approximately 45 minutes to 1 hour.  You can also do them in the microwave,  but they are so much better in the oven.  Let sweet potatoes cool until you can mash them.

Measure out 1/2 cup mashed potato each. Add almond milk in batches and mix until desired consistency. Slice banana in four equal parts and mash 1/4, add to sweet potato mixture and cinnamon to taste and stir.

Top with 1 tsp. of sweetener of choice drizzled, 2 tsp. almond butter, 1Tbsp. dried unsweetened coconut, 1/4 of the slivered almonds, 1/4 of apple.

Devour!

You can also mash all sweet potato, mix with mashed banana and cinnamon and portion into 2 or 4 equal portions then add toppings of choice before serving.

Another option that I love is adding some vanilla protein powder to make it a perfect high protein breakfast if I am not having it with my eggs!