Sweet Potato Granola

Nutritionist Melbourne Derby

I challenge you to find a granola lover who doesn't pick out all the clusters, shaking the container so all the biggest pieces come to the top, digging for all the best nuts and fruity pieces!

I personally could eat granola for breakfast lunch and dinner, and every snack in between! However a large majority of supermarket granolas are highly processed, full of sugar and additives to make it last longer. Making your own granola not only means that you have control of what exactly goes into it, but it also is super easy, and makes your whole house smell incredible!

If I get a sudden granola craving (like all of the time) I can whip up my super speedy granola in 10 minutes flat. However I often prefer to make a big granola batch on a weekend when I have time and can enjoy it. I add whatever nuts and seeds I have in the cupboard at the time, and if I'm feeling indulgent, some dark chocolate or dried fruit. This one however was inspired by an Instagram post I saw a year or so ago, I think by an account called Mabel and the Wooden Spoon. I had an experiment and came up with my own version of a sweet potato granola which I think is just perfect.

You may be thinking that sweet potatoes are a slightly weird addition to breakfast, however I can assure you they are no more bizzare than avocado on toast or smoothie bowls! In fact, in this recipe they act to bind the oats, nuts and seeds together to create crunchy clusters and add a natural sweetness that works oh so well with the gentle warming spices. And the brilliant bit is that this recipe can be recreated with whatever your favourite root vegetable is. Think squashes, carrots, parsnip... though I haven't actually tried this yet I would love to hear about it if you do.

Go and get creative, make this the most clustery delicious granola you've ever tasted and let me know what you think!


RECIPE

Makes: Lots! 1 medium Kilner jar full

Time to Make: 60 minutes

Difficulty Rating: Easy


INGREDIENTS

1 Regular Sweet Potato - approx. 250g

80g Coconut Oil - melted

50g Maple Syrup

200g Oats

1 tbsp Poppy or Chai Seeds

75g Almonds - chopped loosely

75g Pistachios

Pinch Salt

1 tsp each Ground Cinnamon and Ginger


METHOD

  1. Cook the sweet potato - if you're in a hurry then make a few holes and stick it in the microwave for 5-10 minutes. Otherwise, roast at 180C for about 45 minutes until soft all the way through
  2. Peel the potato and add to a jug or tall container with the melted coconut oil, maple syrup, salt and spices
  3. Use a stick blender to blend until smooth
  4. In a separate dish mix all the dry ingredients together
  5. Add the wet mixture to the dry and stir to fully coat and combine
  6. Spread the mixture out in a baking tray or dish and bake at 150C for 45minutes, until golden 
  7. Leave to cool and get crispy. When cool store in an airtight jar or container

TIP

* If you press the uncooked granola tightly into the baking dish, you can break it up to get more 'clustery' granola - perfect for snacking on!