It’s that time of the year again, when fresh local berries are in full swing!
It was a slow start to the berry season this year, as it was a wet, rainy spring. About a month ago I was chatting with some berry growers at my local farmers market, and they said this will be the best strawberry season they’ve seen in years!
You can’t beat a bowl of freshly picked juicy sweet berries. Once I get them home and washed, usually the fruit only lasts a day or two.
It’s always easy to throw berries into some yogurt or oatmeal in the morning, so I wanted to shake things up and make a new, healthy, and super tasty breakfast recipe for you.
- Sweet Potatoes
- Coconut Yogurt
- Granola (I use gluten-free granola)
- Chia seeds
- Hemp seeds
- Ground flax
- Maple syrup
1. Poke the sweet potatoes with a fork, and place them in the microwave. Cook on high for two 3-minute intervals. Slide a knife through the middle to check doneness (it should go through easily).
2. Let the sweet potatoes cook completely. Cut them open and lightly mash the potato. Add the yogurt and top with fresh berries and granola.
This is a perfect breakfast for meal prep! You can make them ahead for a few days. Place the sweet potatoes in an airtight container for 2-3 days.