I hit the road in the morning—a committed a.m. runner. But before I head out the door, I need a “pre-breakfast snack”—a quick bite to gobble down as I’m tying my sneakers and mentally planning out my run. I want a nutrient-rich snack that will power my morning miles. I love this walnut sweet potato bread, packed with good-for-you antioxidants and omega-3s. For a hint of sweetness, bake with a dried fruit, like dried cranberries, or top with a little jam (or for protein, smear with nut butter).
Don’t forget to cook your sweet potatoes (furled in foil in the oven at 400°F for about 45 minutes) before you tackle the bread.
Ingredients
1 ¼ cup mashed cooked sweet potatoes (about 2 large sweet potatoes)
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1 ½ tsp. vanilla extract
½ cup canola oil
2 eggs
1 cup oats
1 cup chopped walnuts optional
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1 tsp. salt
1 Tbsp. cinnamon
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1 cup chopped walnuts (optional)
½ – ¾ cup dried fruit (optional)
Instructions
Preheat oven to 350°F and grease loaf pan. Combine dry ingredients in a medium-sized bowl. Combine wet ingredients in a large separate bowl, mixing well after adding each egg. Slowly combine dry ingredients with wet ingredients, but do not over mix. After ingredients are just combined, mix in walnuts and any type of chopped dried fruit. Pour batter into a loaf pan and bake for 35 to 40 minutes or until a toothpick comes out clean.
