My friend Robin is many wonderful things. When it comes to this Sweet Potato Granola, however, I want to tell you that my friend Robin is the healthiest person I know, an excellent home cook, and a really kind friend.
Not only does she bring me a mason jar of a delicious kale-ginger-cucumber juice combination she invented nearly every time I see her, she also gifts me a pretty steady supply of homemade granola. Her granola had me hooked after the first bowl. It’s so good!
After enjoying this delicious granola for months (she kept me supplied through my pregnancy and even in the hospital!), I finally thought to ask her a few weeks ago how she makes this tasty stuff.
It turns out this granola owes a lot of its healthy goodness to a special secret ingredient: Sweet Potato!
Instead of adding in all the sugar that ordinary granola recipes call for, Robin purees a baked sweet potato and mixes that into the granola instead. It’s not as sweet, but that doesn’t make it any less yummy.
And that’s another thing I love about Robin – she has this knack for making things healthy taste delicious and making sure things that taste delicious are still healthy. I really love that about her! Once, she brought me a bag of homemade mango cookie bars. They tasted very much like an indulgent dessert, but she assured me they were still full of spinach.
Unfortunately, Robin (like my mother) is a little too good at cooking on the fly . . . so, she doesn’t actually have a recipe for this. However, as we sat poolside watching kids splash while we played with baby a few weeks ago, she gave me a few basic instructions that I have since then turned into a recipe for Healthy Chai Spiced Sweet Potato Granola. Just in time too, because Robin is travelling the East Coast for a few weeks and I still need my granola fix!
- ¾ cup baked sweet potato puree
- ⅓ cup coconut oil
- 4 tablespoons honey
- ½ tablespoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon black pepper
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3½ cups rolled oats
- 1 cup raw almonds, coarsely chopped
- ½ cup raw pepitas
- ¼ cup raw sesame seeds
- ¼ cup raw sunflower seeds
- 1 cup dried tart cherries, or dried fruit of choice
- Preheat oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, stir together the rolled oats, nuts, and seeds. Set aside.
- In a medium saucepan, combine sweet potato puree, oil, honey, spices, and vanilla. Warm over low heat until smooth and well combined.
- Pour the sweet potato mixture over the oats and stir until coated completely. Spread evenly over baking sheet.
- Bake at 325 for approximately 45 minutes, or until granola is golden, stirring every 15 minutes to ensure even cooking. Cool completely, then stir in the dried fruit. Store in an airtight container for up to a week.