Granola, once it’s made is a nice quick and easy breakfast. I like that quick and easy part so every once in a while I make a big batch of granola. Today I tried something a little different.
This granola doesn’t have any oil in it. So if you care about care about cutting down oil consumption in the morning you might like this. Plus, I still have sweet potatoes so this was the recipe meant for me.
I just used a potato masher 'and decided I didn’t care about the few lumps. It adds character ya know.
Pour in the oats and puffed rice mix well.
Bake about 15 min then stir. My oven has this nasty habit of burning the right back corner so I have to check on my granola 2 or 3 times. Turn the pan say some words…
It’ll be a medium golden brown or maybe a dark amber color from the sweet potatoes and cinnamon. And the house will be smelling amazing about now. I let it cool in a turkey roasting pan before I mix in the fruit and put it in jars.
Whatever dried fruit catches your fancy, for me it was a big orange day so I pulled out papaya
and another kind of papaya.
Toss it together
and jar it up.
Sweet Potato Granola
- 10 cups rolled oats
- 2 cups puffed rice
- 2 teaspoon pumpkin pie spice
- 2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 3/4 teaspoon salt
- 1 cup brown sugar
- 1 cup Sweet potato puree
- 3/4 cup maple syrup
- 1 teaspoon vanilla
- 3/4 cup dried cranberries
- 1/2 cup papaya and or raisins
1. In another bowl, combine the sweet potato, maple syrup, vanilla, pumpkin pie spice, cinnamon, nutmeg, salt, and brown sugar.
2. Pour the oats and puffed rice into the sweet potato mixture.
3. Stir until all of the oats are coated.
4. Spread the granola onto a baking sheet.
5. Bake in a preheated 325 degree oven for 20 minutes. Stir it around. Bake another 20 minutes or until the granola gets crisp. Take the granola out and mix in the dried fruit.
Serve with frozen blueberries and minced fresh ginger.