Granola is great to have ready to go in the kitchen. It’s great by itself, on ice cream, yogurt, mixed with your favorite cereal, take some on a hike or for a work snack – really the possibilities are limitless. You can also make it seasonal, based on what you have in the kitchen already or just based on the flavors you like. We made this one into an autumn-y blend, just for fun! Feel free to adapt as you would like. We used almonds and walnuts as our nut blend, but peanuts or cashews work just as well. It’s best to use the raw versions, if they are already roasted they will burn in the oven. The chia seeds, flax meal (or flax seeds), cinnamon, nutmeg, and sweet potato puree are all things we had already and wanted to use. Other good ingredient options are coconut, raisins, craisins, or any kind of dried fruit, be it mango, pineapple, banana, or apple. Follow your heart!
- sweet potato puree – ½ cup, which is less than one sweet potato
- oats – 3 cups
- almonds & walnuts – 1.5 cups, chopped coarsely
- chia seeds – 2 tbsp
- flax meal – 2 tbsp
- coconut sugar (can also use white or cane sugar) – 3 tbsp
- kosher salt (or sea salt) – ¼ tbsp
- cinnamon – ½ tbsp
- nutmeg – ¼ tsp
- coconut oil – ¼ cup, melted (we used unrefined, it has less coconut flavor)
- maple syrup – 1/3 cup (agave works also, but doesn’t have that yummy maple flavor!)
- zante currants – ¼ cup
To make the sweet potato puree: Bake a whole sweet potato at 375 degrees until tender. Let cool, scoop out flesh, and puree in your blender. Any extra can of course be eaten!
For granola: Preheat oven to 350 degrees. In a large bowl, mix together all dry ingredients except currants (or any dried fruit & raisins) – nuts, seeds, oats, salt, spices, sugar. In a separate bowl, mix together the sweet potato puree, maple syrup, and coconut oil. Combine into one bowl, and mix them together thoroughly. Spread the mixture into an even single layer on two baking sheets. Cook for 10 minutes, then rotate and switch shelves, also add currants or dried fruit on top at this point. Back in the oven for 10-15 more minutes. Check frequently to make sure it’s not burning – it should be toasted and dried out, but not burnt. When finished, remove from oven and let cool until room temperature, then transfer to your desired container. This will last at least a week at room temp, or you can freeze some to last longer, up to six months.