Chocolatey Protein Oats with Cinnamon Sweet Potatoes

For the roasted cinnamon sweet potatoes: Cover sweet potatoes in cinnamon and roast at 400F for 20 minutes on each side until tender. 

For the oatmeal bowl: Combine 1/2 cup gluten-free oats, 3/4 cup unsweetened almond milk, unsweetened cocoa powder, and 1 scoop of chocolate vegan protein powder. Warm or cook the oats according to preference until desired consistency is reached. Top the oatmeal with 1/2 crisp bar, warmed blueberries, yogurt, the prepared roasted cinnamon sweet potatoes, organic almond butter, and raspberries.