A kitchen fridge without yogurt is like a kitchen pantry without olive oil. At least, in my kitchen it is. Plain, unsweetened coconut yogurt is an ingredient that can jazz up anything! The new way to eat it is in savory (not sweet) breakfast bowls drizzled with honey, sprinkled with dried rosemary, and topped with—wait for it—creamy sweet potato.
Combining all the veg-enriched goodness of a smoothie and the heartier dig-into-it appeal of the breakfast bowl, this savory breakfast twist is an anti-inflammatory powerhouse. “My granola swaps the typical sweet notes for a tangy kick, with rosemary to detoxify your skin and moisture-building honey,” says Senior Food Editor Liz Moody who luckily for you (and me) came up with the recipe. “The sweet-potato base is rich in vitamin A, which helps build collagen, and the yogurt (use coconut if you’re dairy-free) will help soothe your gut, quelling skin-ravaging inflammation.”
Honeyed Rosemary Granola
- 2 cups oats (gluten-free if necessary)
- ¾ cup roughly chopped walnuts
- ¼ teaspoon fine-grain sea salt
- 2 tablespoons dried rosemary
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
- ¼ cup honey
- 1 sweet potato
- 1 cup vanilla or plain yogurt of choice (I used coconut)
- Preheat oven to 350°F. In a large bowl, combine oats, walnuts, and salt; stir until all ingredients are evenly distributed.
- Add coconut oil and honey and stir until everything is evenly coated.
- Spread evenly on a parchment-lined pan; you want a few pieces touching, so you get those yummy clumps! Bake for 18 to 20 minutes, stirring once halfway through, until golden brown.
- Turn oven up to 400°F. Place whole sweet potato, unwashed and in skin, directly on rack, with a cookie sheet or piece of foil below it to catch juices. Roast for 30 to 45 minutes or until very soft.
- Scoop out sweet potato flesh; let cool slightly (I pop it in the freezer) before folding it in with yogurt.
- Top with granola. Makes 2 servings.