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Spiced Sweet Potato Granola with Pecans

Spiced sweet potato granola with pecans. Cooked sweet potato is combined with maple syrup, coconut oil, and spices for a satisfying granola.
Cuisine American, Dairy-free, Egg-Free, Gluten-Free, Plant-Based, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword cinnamon, coconut oil, fall, ginger, maple syrup, nutmeg, oats, pecans, sweet potato, sweet potatoes, vanilla, vegan yogurt, winter
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 Cups

Equipment

Ingredients

  • 4 cups rolled oats
  • cup mashed cooked sweet potato flesh (from approximately 1 small sweet potato)
  • ½ cup coconut oil, at room temperature and slightly soft
  • cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • pinch each of ground nutmeg and cloves
  • ½ teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves, roughly chopped

Instructions

  • Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
  • Place the rolled oats on the baking sheet and spread them out to the edges. Toast the oats in the oven for about 10 minutes, or until fragrant. Remove the oats and allow them to cool slightly.
  • In an upright blender or food processor, combine the cooked sweet potato, coconut oil, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Blend the mixture on high until completely unified and creamy.
  • Transfer the toasted oats to a medium mixing bowl. Add the pecans and the blended sweet potato mixture. Using a spatula, firmly stir until all of the oats and pecans are evenly coated in the sweet potato mixture. It will be a slightly stiff mixture when it’s all done.
  • Spread the granola out on the same parchment-lined baking sheet from before. Once you have an even layer that goes to all of the edges, press it down with your spatula. Transfer the granola to the oven and bake for 35-40 minutes, flipping and stirring the granola at the halfway point. The finished granola should be deep golden brown.
  • Let the granola cool thoroughly, about an hour, before storing in a sealable jar. Granola keeps for about 3-4 weeks at room temperature.

Notes

  • If you have some leftover canned pumpkin laying around, it subs in for sweet potato perfectly.
  • 1 ½ teaspoons of a premixed pumpkin or apple pie spice can replace the individual spices.
  • Like most granolas, it will seem undercooked and soft when you take it out of the oven. The granola crisps and firms up as it cools!
  • How I roast sweet potatoes: Line a baking sheet with foil, prick a few holes in your scrubbed sweet potatoes, place them on the baking sheet and roast at 425 degrees F for 45-50 minutes, or until tender