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A baked sweet potato filled with peanut butter, raspberry chia jam, banana slices and fresh berries for a fun healthy breakfast

PB&J Berry Banana Stuffed Sweet Potatoes

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Cook Time 17 minutes
Servings 2

Ingredients
  

  • 2 baked sweet potatoes
  • 2 tbsp natural peanut butter
  • 1/2 banana, sliced
  • Handful of berries (strawberries, raspberries)
  • 1–2 tbsp coconut flakes (optional)
  • 1 1/2 cups fresh or frozen raspberries (for jam)
  • 1 1/2–2 tbsp maple syrup
  • 1 1/2 tbsp chia seeds
  • Zest of 1/2 orange (optional)

Instructions
 

  • Cook raspberries in a small saucepan over medium-low for 5–7 minutes, smashing as they soften.
  • Remove from heat. Stir in maple syrup, chia seeds, and orange zest. Return to low and stir 2 minutes. Let rest 5 minutes. Store in fridge up to 2 weeks.
  • Stuff each sweet potato with peanut butter and raspberry chia jam, stirring to coat the inside. Top with banana, berries, and coconut.

Notes

Store-bought jam works as a quick substitute. The chia jam is lower in sugar and keeps for weeks!