Granola is one of my favorite grab and go foods, but most commercial versions can be high in calories, fat, and sugar. Most people are surprised by how easy it is to make your own! This recipe uses applesauce to cut down on the oil and the sweet potato adds a touch of sweetness.
I never like showing up to friends’ homes empty handed and since I was meeting up with my favorite ex-boss Lizzy, who is also a fellow foodie, I knew I wanted to bake! I decided granola is always a crowd pleaser and I wanted something that would make my apartment smell like fall.
Handfuls of this granola paired with Lizzy’s awesome ginger snaps were the perfect post-hike snacks. We enjoyed both along with freshly brewed coffee. Surprisingly enough, even in the 90 degree heat of San Diego, it felt like Fall for a few moments.
This recipe is fairly easy and the only real “time-consuming” prep was peeling, chopping, and steaming the sweet potatoes. Other than that, you just throw all the ingredients in a bowl, lay it out on a cookie sheet, and bake!
sweet potato granola
- 2 1/2 cup old fashioned oats
- 1/2 cup cooked, mashed sweet potato
- 2 tbsp unsweetened applesauce
- 1/4 cup agave nectar
- 1 tsp vanilla
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup raw, crushed almonds
Preheat the oven to 325 degrees and spray a large baking sheet with canola oil.
Mix the mashed sweet potato, unsweetened applesauce, agave nectar, vanilla, salt, and pumpkin pie space in a bowl. Mix the dry oats and almonds with the wet ingredients until everything is evenly coated.
Spread evenly onto the baking sheet and bake for about 20 minutes, or until the edges of the granola are golden brown. It will continue to crisp up after it is removed.
The granola was just barely sweet and would be perfect on top of some Greek yogurt with sliced banana!
Have a wonderful Monday!