Sweet Potato Granola (Oil Free, Gluten-Free, Refined Sugar Free)

Sweet Potato Granola
Jump to recipe

Sweet Potato Granola

Whenever I feel the urge to cook (constantly,) but am lacking inspiration, granola is my go-to. It’s usually in the morning when I’m rummaging through my cabinets and refrigerator deciding what to eat for breakfast. In my pantry, I usually have some combination of grains, seeds and nuts that when paired with the right spices, makes the perfect granola to cure my breakfast cravings and set me up for the day.

Sweet Potato Granola

Today was no different in terms of my pantry staples: Oats, quinoa, ground flaxseed and pumpkin seeds stacked in clear glass mason jars stared back at me just begging to be toasted with cinnamon, nutmeg and vanilla. I usually keep canned pumpkin on hand to use as the binder, but hadn’t made it to the store on this particular day. So, what’s the next best thing? I had cooked some sweet potato the night before and had a VERY ripe banana in the fruit bowl. Done.

Sweet Potato Granola

Another reason I like granola is because it’s amenable to the complete lack of measurement technique that I usually use. A cup of this, dash of this, scoop of this, voila! I’m trying to get better at writing down more precise recipes, but that’s just not how I cook.

Sweet Potato Granola

This granola gets a fair amount of sweetness from the banana and sweet potato, but I added a touch of honey to help hold everything together and help enhance that toasty, nutty flavor. If you choose to not consume honey, maple syrup or agave will work just fine.

Sweet Potato Granola

I love having homemade granola on hand for so many reasons. Oats and quinoa add fiber and plant-protein to help keep you feeling full. Quinoa is also good source of iron, which I’m always trying to add more of being a non-meat eating female. Ground flaxseed contains the most ALA Omega-3 of any whole-food source as well as protein, soluble and insoluble fiber, and pumpkin seeds (or pepitas) are a good source of iron, folate and magnesium while contributing to the plant-based protein content. WOW! Talk about a nutrition powerhouse combo.

 

Keep this on hand for eating all day everyday, because that’s when I eat it and it usually lasts about two days tops. When you make yours, try other add ins like dried fruit, or other combinations of nuts and seeds, and other spices (maybe savory ones, like turmeric!) Comment and tell me what you like to add to your granola!

About Danielle

I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and communications, I turned my passion for all things culinary into a career. Now, I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro. 

Danielle Judson Essential Pantry Checklist PDF Preview

Recent Recipes

Share This Post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

1 thought on “Sweet Potato Granola (Oil Free, Gluten-Free, Refined Sugar Free)”

  1. I’ve followed the recipe and it appears to have turned out great. My wife likes it a bit crunchie so I left in oven a lbout 5 more minutes on Convention Bake 325°. Thanks Danielle

    Reply

Leave a Comment

You May Also Enjoy

Chocolate Tahini Oat Bars

Vegan Chocolate Tahini Oat Bars

These bars are the perfect hybrid between a brownie and a snack bar, meaning you can eat them any time of day ; ) Sweetened with just a touch of agave syrup, and a combination of oat flour and rice

Read More »