Try this nutritious oil free sweet potato granola that’s refined sugar free, nut free and vegan. Easy to make and perfect for breakfast or snacks.
This sweet potato granola recipe is a great way to sneak in sweet potatoes for anyone who doesn’t like its texture or taste. With all the goodness in the form of granola, even the pickiest eaters won’t guess what’s in it.
This healthy granola without oil and nuts is perfect to use in breakfast banana split, mixed berry yogurt parfait, or sprinkled on vanilla ice cream or coconut milk ice cream.
Notes on Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oats: Rolled oats, also termed old-fashioned oats are best to use in this recipe.
- Vegetables: Sweet potatoes
- Sweetener: I used maple syrup, but you can substitute it with any sweetener of your choice. Check “Variations and Substitutions” section for other options.
- Pantry Ingredients: Flaxmeal, pumpkin seeds, raisins, dry ginger powder and ground cinnamon.
See the recipe card for quantities.
How to make sweet potato granola?
(This is an overview with process photos, the full recipe is at the bottom in a recipe card)
Step 1: Add sweet potatoes to a steamer basket. Pour a glass of water into a steamer pot, place the trivet inside, set the steamer basket on top. Cover the pot and steam until the sweet potatoes are tender.
Step 2: Preheat the oven.
Step 3: In a bowl, place steamed sweet potatoes and mash with a potato masher.
Step 4: Add maple syrup and stir until well combined with the sweet potatoes. Set it aside to use later.
Step 5: In a mixing bowl, combine oats, pumpkin seeds, cinnamon, dry ginger powder and flaxmeal.
Step 6: Now, add dry ingredients to the sweet potato mixture and stir until oats are well coated.
Step 7: Transfer it to a parchment lined baking sheet.
Step 8: Spread it out evenly using a spoon.
Step 9: Bake it in the pre heated oven, stirring halfway through baking.
Step 10: Once done, take the tray out and stir in raisins.
Step 11: Allow granola to cool completely before storing in a container/jar.
Enjoy nutritious oil free sweet potato granola for breakfast or a snack.
Check out more sweet potato recipes on the blog – sweet potato patties, sweet potato soup and sweet potato bean salad.
Substitutions and Variations
Sweetner: You can substitute maple syrup with agave syrup or date syrup.
Gluten Free: For gluten free granola, use certified gluten free oats.
Seeds: Try sunflower seeds or melon seeds instead of pumpkin seeds.
Storage
Store this nut free and oil free granola in a cool, dry place away from direct sunlight, as light exposure can make it go rancid faster. It stays fresh for up to 3 weeks if stored properly in an airtight jar.
Tips and Tricks
Rolled oats: Use rolled oats, also known as old fashioned oats, as they provide a great texture and absorb flavours well.
Line baking sheet: Line the baking sheet with a parchment paper/greaseproof paper/silicone mat to prevent granola from sticking and to make cleanup easier.
Bake at a low temperature: Make sure to bake granola at a low temperature, around 140 C/290 F for a long period. This helps prevent burning and allows the flavours to develop deeply.
Steam: Make sure to steam sweet potatoes until soft and fork tender.
Sweet potatoes: Cut sweet potatoes into chunks or slices before steaming to reduce cooking time. Whole sweet potatoes take longer to cook than chunks/slices.
Stir during baking: Stir granola halfway through baking to ensure it cooks evenly.
More Granola Recipes
Chocolate Peanut Butter Granola
More Oats Recipes
More Sweet Potato Recipes
KEEP IN TOUCH
Do let me know if you try this oil free sweet potato granola recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Sweet Potato Granola
Equipment
- 2 Mixing Bowls
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 3 medium (or) 325 gms sweet potatoes
- ⅓ cup maple syrup
- 2 cups (or) 245 gms rolled oats/old fashioned oats
- 3 tablespoons (or) 40 gms pumpkin seeds
- 1 tablespoon (or) 10 gms flaxmeal
- 1 teaspoon (or) 5gms dry ginger powder
- 1 teaspoon (or) 4 gms cinnamon powder
- 3 tablespoons (or) 45 gms raisins
Instructions
- Add 3 medium (or) 325 gms sweet potatoes to a steamer basket. Pour a glass of water into a steamer pot, place the trivet inside, set the steamer basket on top. Cover the pot and steam for 12-15 mins or until the sweet potatoes are tender.
- Preheat the oven to 140 C (290 F).
- In a bowl, place steamed sweet potatoes and mash with a potato masher.
- Add ⅓ cup maple syrup and stir until well combined with the sweet potatoes. Set it aside to use later.
- In a mixing bowl, combine 2 cups (or) 245 gms rolled oats/old fashioned oats, 3 tablespoons (or) 40 gms pumpkin seeds, 1 teaspoon (or) 4 gms cinnamon powder, 1 teaspoon (or) 5gms dry ginger powder and 1 tablespoon (or) 10 gms flaxmeal.
- Now, add dry ingredients to the sweet potato mixture and stir until oats are well coated.
- Transfer it to a parchment lined baking sheet.
- Spread it out evenly using a spoon.
- Bake it in the pre heated oven for 20-25 minutes, stirring halfway through baking.
- Once done, take the tray out and stir in 3 tablespoons (or) 45 gms raisins.
- Allow granola to cool completely before storing in a container/jar.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
