Ashley Madden, B.Sc.(Pharm), ACPR, CHNC
Ashley Madden is a full-time food lover and self-professed health nut. She’s also a pharmacist, holistic nutritionist, graduate from the Natural Gourmet Institute, and healthy food blogger. Madden is adamant that health starts in the kitchen. She specializes in plant-based, gluten-free, and oil-free recipes, which you can find on her blog Rise Shine Cook. Her work has been published on Mind Body Green, One Green Planet, and Healthline as well as in Vegan Lifestyle Magazine and Thrive Magazine. Madden works with individual clients, teaches private and group cooking classes, and educates others about the power of a healthy plant-based diet and lifestyle. Find her on Instagram and Twitter.see more from this author
This was seriously delicious! I used PB2 instead of almond butter to keep the fat even lower. And the toasted oatmeal really added a wonderfully nutty crunch!
Do you know that your name, Forks Over Knives, does not appear anywhere on the printed recipe?
We love this dish so much! I usually mix the hemp hearts and the oats in the mixture with the sweet potatoes, almond butter, and syrup and then just add the berries on top at the end. We also skip the step of adding the mixture back into the sweet potato skins and just serve it in bowls. I also find that the dish doesn’t necessarily need the maple syrup if you’re trying to cut down on added sugars; there’s plenty of natural sugars in the sweet potatoes and the fruit.
This is our favorite breakfast recipe! I pregame sweet potato’s on the weekend to have on hand for this. It’s just delicious!