This Sweet Potato Granola is simple to make and absolutely delicious. I eat granola almost every day—it’s my favorite late-night snack. This version is crunchy, sweet, and studded with chewy shredded sweet potato for extra texture. Homemade granola also fills the house with an irresistible aroma.
Make Your Own Granola
This sweet potato granola delivers both crunch and sweetness, with little shredded sweet potato pieces that add chew and flavor. It’s easy to customize and perfect for topping yogurt, enjoying with milk, or snacking by the handful.
Ingredients
- Quaker Old Fashioned Oats: I prefer these oats for their texture. Toasted they become crisp and they hold up well when served with plant-based milk.
- Shredded sweet potato: Similar in texture to shredded coconut but without the coconut flavor. It lends moisture, chew, and pairs beautifully with cinnamon and brown sugar.
- Brown sugar & maple syrup: A mix of dry and liquid sweeteners helps create a nicely crisp granola with a rich, caramel-like flavor.
- Pecans: Chopped pecans add toasty, buttery flavor and satisfying crunch.
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- Creamy Teff Porridge
- Best Ever Tofu Scramble
- Tahini Granola
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5 from 8 votes
Sweet Potato Granola
By: Jenné Claiborne
This crunchy and flavorful sweet potato granola is easy to prepare and perfect for breakfast or snacks.
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 8
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
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Preheat the oven to 300°F. Line a baking sheet with parchment paper and set it nearby.
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In a large bowl, combine all ingredients and stir until evenly mixed. Break up any clumps of shredded sweet potato so the mixture is uniform.
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Spread the mixture in a very thin, even layer on the prepared baking sheet.
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Bake for 20 minutes, until you can smell the toasting sugar and pecans. Remove the pan, stir the granola, then spread it evenly again.
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Return to the oven and bake for another 15 minutes, watching closely so the pecans become a rich golden brown without burning.
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Allow the granola to cool completely on the baking sheet; it will crisp up as it cools.
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Store in an airtight container at room temperature for up to four weeks.
Nutrition
Calories: 251kcal
| Carbohydrates: 28g
| Protein: 4g
| Fat: 15g
| Fiber: 4g
| Sugar: 11g
| Carbohydrates: 28g
| Protein: 4g
| Fat: 15g
| Fiber: 4g
| Sugar: 11g
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