Makes 6 servings (1.5 cups/serving)

Cook Time: 18 minutes

Topping ingredients:

2 cups whole rolled oats
¾ cup pecans
¼ cup raw pumpkin seeds
¼ hemp seeds
2 tbsp maple syrup
1 tsp cinnamon
½ cup chopped dried dates

Sweet potato puree ingredients:
4 small baked sweet potatoes, skins on)
2 tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla extract
¼ tsp allspice
¼ tsp nutmeg
1/8 tsp cardamom
13.5 oz coconut milk

Garnish:

1.5 cups coconut yogurt or yogurt of your choice

Directions:
1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. In a large bowl add all topping ingredients and combine until oats and seeds are
completely coated in syrup. Evenly distribute on baking sheet and bake in the oven for 18
minutes, or until mixture is toasted slightly brown. Once toasted remove from oven,
allow to cool and then place into a resealable baggie with chopped dates for future use.
3. Meanwhile, in a food processor add sweet potatoes, maple syrup, and spices. Puree until
completely smooth, about 4-5 minutes.
4. Remove ½ of puree and set aside. Add coconut milk to food processor and process until
coconut milk is completely mixed, about 3 minutes. Remove from processor and set
aside.
5. Next in 6, 12 oz mason jars layer purees and yogurt in the following order and amounts:
¼ cup sweet potato puree, ½ cup coconut potato puree, ¼ cup yogurt. Seal and place into
fridge until ready to eat.
6. When ready to eat top with ½ cup of topping and enjoy.

Tips:
1. Make a double batch for easy grab & go breakfasts or afternoon snack attacks.

2. Switch up the dates with any dried fruit of your choice.