Sweet Potato Granola
Simple sweet potato granola with oats, nuts, pepitas, and cranberries. Crunchy, sweet, and satisfying. Perfect over oatmeal, yogurt, or smoothies or swimming in a bowl of almond milk.
Foto: Minimalist Baker — Minimalist BakerIngredients
- 3 cups rolled oats
- 1 1/2 cups raw nuts of choice ((such as almonds or pecans)*)
- 3 Tbsp sugar
- ¼ tsp sea salt
- 1/2 Tbsp ground cinnamon
- 1/4 cup coconut oil ((melted))
- 1/3 cup honey ((sub maple syrup or agave for vegan))
- 1/2 cup sweet potato puree
- 1/4 cup dried cranberries ((or other dried fruit))
Steps
Preheat oven to 340 degrees F (171 C).
Mix the oats, nuts, cinnamon, sugar,, and salt together in a large bowl.
In a small saucepan over medium-low heat, warm the coconut oil, honey (or maple syrup) and sweet potato puree and whisk. Pour over the dry ingredients and mix well with a large wooden spoon.
Spread the mixture evenly onto two baking sheets (or bake in two batches // use more baking sheets, as needed, if increasing batch size) and bake for 20-25 minutes, stirring a bit near the halfway point. If you like a chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
Add the craisins or other dried fruits, and any toasted nuts to the baking sheet in the last 5-10 minutes of cooking so they don’t get too toasty.
Once the granola is visibly beginning to brown (usually 20 minutes), remove from the oven, and let cool completely. Transfer to an airtight container. Should keep for a couple weeks.
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