• Rita Winthrop

pumpkin pie granola

It's getting to be that time of year that pumpkin everything will take over. I'd be lying if I didn't agree that its one of my fall favorites, and I look forward to sweaters, lots of tea and pumpkin all over the place. I had a real hankering for granola this week; as I begin traveling for work, granola is one of those staples I like to keep in my car. It's easy to snack on, and if you're making it at home, it can be filled with some really great ingredients and super foods.

If you've been following me for a while you'll know that I also make a banana bread granola. I got to thinking this week, why cant I do the same with sweet potato? It's naturally sweet, filling, and crazy easy to whip up - and you don't need to wait for a bunch of bananas to ripen. So I got to cooking, and I don't think you'll be disappointed by the result.


Start by quick baking a small to medium sweet potato. 5 minutes in the microwave and let cool. I'll peel the skin off and throw it into a small bowl. Add your remaining wet ingredients and pop back into the microwave for 45 seconds. Take out your potato masher or a big spoon and mix thoroughly. It will kind of look just like mashed potatoes, but smell so much sweeter. I'll set this aside and then preheat my oven to 375. In a medium sized bowl add your remaining dry ingredients. I only wish I had pecans or walnuts on hand when I made this as it would be perfect! Add in any ingredients you love in your granola. Last, pour the potato mixture all over and mix thoroughly. It might be a little sticky but this helps to make it super crunchy and chunky later. Spread it evenly on a greased baking sheet and drizzle with a little honey or maple syrup. Place into the oven for about 30 minutes and do not stir at all before then. This helps keep your granola nice and chunky. After 30 minutes, give it a good stir and flip and put it back in the oven for another 15 minutes. Keep an eye on it as at this stage it can burn easily, but its now that it'll get crispy. Once you take it out of the oven, let cool. It can store well up to a week and is great on yogurt, as cereal, or by the handful.


Pumpkin Pie Granola

Prep Time: 5-10 minutes

Cook Time: 45 minutes


Ingredients

  • 1 small sweet potato

  • 1/4 cup coconut oil

  • 1/4 cup honey or maple syrup

  • 1 teaspoon vanilla

  • 3 cups old fashioned oats

  • 3 tablespoons each of: sunflower seeds, flax seeds, shredded coconut and slivered almonds

  • 1/3 cup craisins or other dried fruit

  • 1 1/2 teaspoons nutmeg

  • 2 teaspoons cinnamon

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon salt

  • Maple syrup for drizzling

Directions

  1. Bake 1 small sweet potato. Let cool and peel.

  2. Pre-heat oven to 375 degrees.

  3. Place potato, coconut oil, honey or maple syrup, and vanilla in a small bowl and microwave for 45 seconds. Mash and blend completely.

  4. In another medium sized bowl, combine all remaining dry ingredients. Pour potato mixture on top and mix completely.

  5. Place om a greased sheet pan. Spread evenly and lightly drizzle with maple syrup. Place in oven.

  6. Bake this for about 30 minutes. Give a quick stir and return to oven for another 15 minutes. The less you stir, the more chunky it will be.

  7. Remove from oven when browned. As it cools, it'll get more crunchy.


xx

Rita

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newport, ri