Toasted Almond Coconut and Sweet Potato Cereal
18 servings @ 75 cal/ea (with ½ cup almond milk 105 cal/ea) — 45 minues
This isn’t for the toaster, but cereal with ice cold milk is one of my all time favorite snack foods. I usually have it for desert but seeing as it is traditionally a breakfast food – I highly recommend it for those weekend mornings when you’re on the run. (With almond milk, naturally)
1 lrg sweet potato
1 cup unsweetened coconut
½ cup sliced or slivered raw almonds
Preheat oven to 400F.
Shred or process the sweet potato in the food processor and mix with almonds and coconut.
Line two cookies sheets with parchment paper and lay raw mixture so that as little is overlapping as possible.
Bake for 20 minutes.
Remove from oven and stir around so that the other sides can get crunchy – still trying not to let any overlap.
Bake for another 25-40 minutes until desired crunchiness and brown color.
Let cool, and then store in your favorite cereal receptacle!