Vegan Sweet Potato Granola
Author: 
Recipe type: Breakfast, Snack
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
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
  1. Preheat oven to 375 degrees.
  2. 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.
  3. Turn oven temp down to 300 degrees.
  4. 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.
  5. 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.
  6. Line a baking sheet with parchment paper. Pour granola and distribute evenly.
  7. Bake at 300 degrees for ~1 hour 15 minutes, or until golden brown and fragrant.
  8. Let cool at least 20 minutes.
  9. 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/