As I sit down to write this post, I just realized it’s been four weeks since I’ve posted any new recipes. FOUR WEEKS! It’s also my first post on my newly renovated website. If you were following me before the reno, I’d love for you to give me a follow on this site, as well, since this is where I’ll be posting from now on.
Obviously, I’m long overdue for a new recipe post, so with the weekend upon us, I thought I’d share this recipe for Honey Almond Breakfast Yams. I’ve seen a couple of recipes for breakfast yams, lately and thought it sounded like a neat idea to try. Sweet and delicious, yams are loaded with Vitamin C and fibre, which makes them a perfect choice to add to your breakfast repertoire.
Since we’re always so rushed on weekday mornings, I like to slow down a little on the weekends and put a little more thought and love into the most important meal of the day. These Honey Almond Breakfast Yams are the perfect fit. Rich, delicious, lightly sweet, and best of all, healthy.
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/2 Cup rolled oats
1/4 Cup sliced almonds
1/2 tsp vanilla
2 tbsp honey
Preheat oven to 375 degrees farenheit
Wash and dry the yams. Prick with a fork a couple of times. Bake for 35-45 minutes until cooked through.
Gently slice the yam lengthwise across the top and scoop the flesh out of the skin and into a mixing bowl. Mash together with cinnamon, nutmeg and salt. Gently scoop the mixture back into the skins and place on a baking sheet.
In a separate bowl, mix together the oats, almonds, vanilla and honey. Spoon evenly over the yams. Place the yams back in the oven and bake for an additional 15 minutes until golden.