No sugar added Vegan Sweet Potato Granola! Perfect as a topping for yogurt, smoothies, or ice cream! Great as a take-along snack as well.
Ingredients
3 cups gluten free rolled oats
1 large sweet potato
¾ cup pepitas
Optional: ¼ cup flaxseed meal, or 2 tablespoons flax seeds
½ cup good quality olive oil (or sub coconut oil)
¼ teaspoon sea salt
1 teaspoon pure vanilla extract
1 tablespoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
Optional: ¼-1/2 cup honey or agave
Optional add-ins: ½ cup dried fruit (I like freeze dried strawberries! Trader Joe’s is my fav)
Instructions
Preheat oven to 375 degrees.
Wash 2 small sweet potatoes (or 1 large) and then prick each with a fork or knife a few times. Line a baking sheet with parchment paper and roast at 375 degrees for about 1 hour or until a knife easily goes all the way through. Set aside to cool.
Turn oven temp down to 300 degrees.
Once cool enough to handle, peel sweet potatoes and add to a large mixing bowl. Mash the sweet potatoes until there are no chunks. Add ½ cup good quality olive oil, ¼ teaspoon sea salt, 1 teaspoon vanilla extract, 1 tablespoon cinnamon, 1 teaspoon ginger, and ½ teaspoon nutmeg. If using, add ¼-1/2 cup honey or agave (adjust based on how sweet you want it). Mix until combined.
Next, add 3 cups gluten free rolled oats and ½ cup of pepitas on top of the sweet potato mixture. If adding flax meal or seeds, add them now as well. Mix thoroughly.
Line a baking sheet with parchment paper. Pour granola and distribute evenly.
Bake at 300 degrees for ~1 hour 15 minutes, or until golden brown and fragrant.
Let cool at least 20 minutes.
Enjoy!
Notes
*If you want a more traditional sweetened granola, add in ¼-½ cup honey or agave when you add in the spices and vanilla. Tip: DON’T stir - this will allow it to clump better! *If you like a more chewy granola, bake for ~1 hr. For a crunchier granola, bake closer to the full time of 1 hour 15 minutes. Just be sure to check that it isn't getting too done around the edges. Stir and redistribute if so. *Leftovers can be stored in an airtight container up to a week, longer if kept in the freezer. *Great for topping on yogurt, oatmeal, smoothies or ice cream!
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/vegan-sweet-potato-granola/