Ingredients

The following ingredients have 10 Servings
  • 3 cups rolled oats
  • 1 1/2 cups raw nuts of choice ((such as almonds or pecans)*)
  • 3 Tbsp sugar
  • ¼ tsp sea salt
  • 1/2 Tbsp ground cinnamon
  • 1/4 cup coconut oil ((melted))
  • 1/3 cup honey ((sub maple syrup or agave for vegan))
  • 1/2 cup sweet potato puree
  • 1/4 cup dried cranberries ((or other dried fruit))

Instruction

  • Preheat oven to 340 degrees F (171 C).
  • Mix the oats, nuts, cinnamon, sugar,, and salt together in a large bowl.
  • In a small saucepan over medium-low heat, warm the coconut oil, honey (or maple syrup) and sweet potato puree and whisk. Pour over the dry ingredients and mix well with a large wooden spoon.
  • Spread the mixture evenly onto two baking sheets (or bake in two batches // use more baking sheets, as needed, if increasing batch size) and bake for 20-25 minutes, stirring a bit near the halfway point. If you like a chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
  • Add the craisins or other dried fruits, and any toasted nuts to the baking sheet in the last 5-10 minutes of cooking so they don’t get too toasty.
  • Once the granola is visibly beginning to brown (usually 20 minutes), remove from the oven, and let cool completely. Transfer to an airtight container. Should keep for a couple weeks.