Crunchy, mildly sweet with amazing toasty flavour, this Sweet Potato Granola is a perfect snack and breakfast topping option for the sweet potato souls!
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.