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This Sweet Potato Granola recipe is easy and absolutely delicious! If you were a fly on my wall, you’d see that I eat granola nearly every day. It is my favorite late-night snack!
Make Your Own Granola
You can’t go wrong with this recipe. The sweet potato granola is both crunchy and sweet, with chewy pieces of shredded sweet potato. Homemade granola makes your house smell amazing.
Ingredients
- Quaker Old Fashioned Oats: I love eating oats in any way I can get them. But not all oats are created equally. I use Quaker Old Fashioned Oats because they are delicious and have the best texture. When toasted they’re wonderfully crispy, and I’ve found they hold their texture when served with plant “milk”.
- Shredded sweet potato: Think shredded coconut without the coconut flavor. Shredded sweet potato adds texture and taste to this granola, and pairs well with the cinnamon and brown sugar.
- Brown sugar & maple syrup: I use a mix of wet and dry sweeteners for a crispy texture. The combination of brown sugar and maple syrup also gives this granola a rich flavor.
- Pecans: Much of this sweet potato granola is gently toasted pecans! I’m nutty for this southern nut 🙂
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Sweet Potato Granola
This crunchy and tasty sweet potato granola is so easy to make.
Ingredients
- 1 cup chopped pecans
- 2 cups Quaker Old Fashioned Oats
- ½ cup shredded peeled sweet potato
- ¼ cup packed light brown sugar
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 tbsp maple syrup or agave
- 2 tbsp canola oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper and keep nearby.
- In a large mixing bowl, stir together all of the ingredients until well combined. Make sure the shredded sweet potato does not clump too much.
- Spread the granola evenly in a very thin layer on the prepared baking sheet.
- Bake for 20 minutes, until you smell the toasting sugar and pecans. Remove from the oven and stir, then spread evenly again.
- Bake another 15 minutes, until the pecans are a rich golden brown (but not burnt).
- All the granola to cool and crisp up completely before enjoying.
- Store in an airtight container at room temperature for up to 4 weeks.
Nutrition
Calories: 251kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 154mg | Potassium: 180mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1188IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 1mg
Like this recipe? Rate and comment below!
I just love this recipe. It has helped me stay healthy; I use it with my yogurt and my overnight oats. It saves me tons of money from buying from the store. May try on sweet Potato Pie this Thanksgiving. And so easy to make.
I love this recipe so much, I’ve made it a few times already and about to make it again! I even love the vegan sweet potato pie Thank you for all you do!
Thanks for sharing!! I am so glad you enjoy the recipes, MJ 🙂
This granola is so easy to make and was a hit with my family. I love how easy it is to add different nuts or add ins. I no longer buy granola at the store, because why would I when mine comes out better! thanks Jenne
Sweet potato in granola!? This is a dream come true. Excited to make this next week!
I made the sweet potato granola and it was so good and very simple to make. I stored it in a mason jar on my counter so I could uses it every day on fruit and yogurt. Thanks
Wonderful!! I’m so glad you enjoy it too. It’s my favorite granola to make at home And the money you save! Yes please!
I can’t wait to try making this!!! I’m so glad I found you. So many great ideas & recipes! God bless you!! ♥️