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Crunchy, mildly sweet with amazing toasty flavour, this Sweet Potato Granola is a perfect snack and breakfast topping option for the sweet potato souls!
Granola is one of the things I just keep making all the time. I’ve shared quite a few granola recipes, including some of my favourite like Caramel Pecan Granola, Crunchy Coconut Macadamia Granola, and Chunky Monkey Granola. So when I don’t know what to make, granola is one of the things that just come naturally to my head.
As for the flavour, it’s quite simple because sweet potato has always been one of my favourite things to eat as well as ingredients for creating recipes. But to be honest, this recipe was inspired by a few recipes I saw on Pinterest, and so here is a special granola recipe using sweet potatoes!
Features of this Sweet Potato Granola:
- Made with only 8 simple ingredients
- Sweetened with maple syrup plus the natural sweetness from sweet potatoes
- Super easy to put together, and should take you less than 15 active minutes
- Vegan, no eggs, no dairy, no animal products
Ingredients You Need
- Cooked/steamed Sweet Potatoes: I kind of always have cooked sweet potatoes in my freezer because it’s one of my staples. I just reheat them in the microwave till hot and mash them with a fork.
- Extra-virgin Coconut Oil: I think it’s not a secret that I use extra-virgin coconut oil a lot, especially in baking and granola recipes. Why? Because it got a delicate taste that I adore so much, and it works very well as a butter replacement.
- Maple Syrup: aka my favourite liquid gold sweetener. I wouldn’t change it with any other syrup, seriously.
- Mixed Spice, or Pumpkin Pie Spice: I personally like the spicy flavour and believe me it goes really well with sweet potatoes.
- Ground Cinnamon: I wanted to say this is optional, but after making it without it one time, I think cinnamon definitely makes a difference.
- Salt: Just a pinch. You know the drill.
- Rolled Oats: I always like to use rolled oats to make granola because they have more texture and body that makes perfect granola.
- Walnuts: I just think the flavours of walnuts and sweet potatoes match each other very well. You can also use pecans for a more gourmet-like (expensive) version.
- Toasted Coconut Flakes (Optional): It’s totally optional, but I really like the added flavours and texture from the toasted coconut flakes.
How to Make Sweet potato granola
- First, preheat the oven to 170°C/340°F, and line a baking sheet with baking paper. Set it aside for later.
- Add the cooked sweet potatoes to a bowl and mash them with a fork until smooth, or as smooth as possible.
- Then add the melted coconut oil, maple syrup, mixed spice, ground cinnamon, and salt. Mix to combine all together.
- Mix in the rolled oats and chopped walnuts until all are evenly coated with the sweet potato mixture.
- Transfer the granola mixture onto the baking sheet. Spread the mixture out evenly into a single layer.
- Bake it in the preheated oven for 20~25 minutes until it’s golden brown and close to crunchy.
- Add the toasted coconut flakes and let the graonla sit in the oven for another 10 minutes before taking it out from the oven, then put the baking sheet on a wire rack to cool down completely.
After that, you can enjoy it directly or serve it with things like vegan yogurt and plant-based milk.
How to Store Sweet Potato Granola
Once the granola has cool down completely, store it in an air-tight container or jar. They should be fine at room temperature for 1 week, or for longer storage, put them in the fridge and finish it in 2 weeks.
Questions You Might Have
Where can I get mixed spice or pumpkin spice?
Mixed spice is very common in most grocery stores in the main European countries. If you really couldn’t find it, you can use a pinch of ground nutmeg and ground clove for a similar taste.
Are there other substitutions for coconut oil?
I personally wouldn’t use anything else because coconut oil is unique in its flavour and characteristics. But if you must, I would say vegan butter could work similarly, but the taste and aroma will be slightly different.
Can I make a bigger batch?
Yes, you can. Just double the whole recipe and the steps are exactly the same. Just make sure to spread the mixture out evenly, and you might want to give it a flip halfway baked. You might need to expend the baking time for some extra 5~8 minutes as well.
Final Words
This sweet potatoes graonla is so simple yet so flavourful. It got a toasted note with the right amount of sweetness from the sweet potatoes and maple syrup. And it’s crunchy, which is very important to me!
In my opinion, this granola recipe is definitely one of the coolest ways to use sweet potatoes. I hope you could give it a try and let me know what’s your thought! Tag me on Instagram (@barrelleaf) if you feel like to as well!
More Vegan Recipes:
- Homemade Vegan Cinnamon Toast Crunch (8 Ingredients)
- Vegan Mixed Berry Crumble Bars (Gluten-free)
- Simple Vegan Chickpea “Tuna” Sandwich
Vegan Sweet Potato Granola
Ingredients
- 40 g cooked sweet potatoes, net weight (~1/6 cup)
- 2 Tbsp extra-virgin coconut oil, melted
- 1 Tbsp maple syrup
- 1/4 tsp mixed spice, or pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 90 g rolled oats, (1 cup)
- 35 g walnuts, (1/4 cup) chopped
- 3 Tbsp unsweetened toasted coconut flakes, optional
Instructions
- Preheat the oven to 170°C/340°F. Line a baking sheet with baking paper.
- Add the cooked sweet potatoes to a bowl and mash them with a fork until smooth or as smooth as possible.
- Then add the melted coconut oil, maple syrup, mixed spice, ground cinnamon, and salt to the mashed potatoes. Mix to combine all together.
- Mix in the rolled oats and chopped walnuts until all are evenly coated with the sweet potato mixture.
- Transfer the granola mixture onto the baking sheet. Spread the mixture out evenly into a single layer.
- Bake it in the preheated oven at 170°C/340°F for 20~25 minutes until it’s golden brown and close to crunchy.
- Add the toasted coconut flakes and let it sit in the oven for another 10 minutes before taking it out from the oven, then put the baking sheet on a wire rack to cool down completely.
- Enjoy directly or serve with things like vegan yogurt and plant-based milk.
Notes
- Storage: Store it in an air-tight container or jar at room temperature for 1 week or 2 weeks in the fridge.
