Sweet Potato Granola
Hello dear readers. Interested in another flavour of granola? Well, here is one with the goodness of mashed sweet potato in it. Though, there is no evident taste difference between this and the traditional granola, this one is surely a notch higher in health quotient, isn’t it? Also, looks wise there is hardly any difference as compared to the traditional version of granola. I have realised that it’s quite interesting and exciting to try out and infuse different flavours in the traditional granola.
The most easiest way is to change the dry fruits, nuts and seeds used. Another way is to add different purees be it fruits or vegetables and try to incorporate those flavours in the granola. You can check on my apple granola or the chocolate granola. The chocolate granola is surely going to be a big hit among kids. My niece loves it a lot. You should try out adding a small quantity (say around 20-25 % of the amount of rolled oats used) of millet flakes like ragi or jowar or even barley flakes (yes yes I know barley is not a millet, but you can try that too). The best part about these granola is that there is no added sugar unlike the store brought ones which is loaded with white refined sugar. The key is to bake everything nicely and ensure that the puree is baked well so that the shelf life increases.
As always, I have used my 240 ml cup. Adding cinnamon and nutmeg is purely optional. But these spice powders (if liked by your family) can add a totally new dimension to your granola and make it more interesting. Don’t believe me? Bake it today and find out for yourself 🙂 Take care. Eat healthy, stay fit and be happy.
Ingredients:
- Rolled oats 2 cups
- Sweet potato 1 medium sized
- Salt a pinch
- Almonds 1/2 cup
- Melon seeds 2 tbsp
- Pumpkin seeds 2 tbsp
- Sunflower seeds 2 tbsp
- Flax seeds 2 tbsp
- Chia seeds 2 tbsp
- Honey 2 tbsp
- Ghee/oil 1 tbsp
- Water 2 tbsp
- Raisins 1/4 cup
- Cranberries 1/4 cup
- Black currants 1/4 cup
- Cinnamon powder 1 tsp
- Nutmeg powder a pinch
- Vanilla extract 1 tsp
Method:
- Wash the sweet potato by scrubbing it clean. Now, either cook it till it’s soft and mushy by steaming in a steamer or bake it till it’s fully cooked. (See notes below).
- Peel the skin and mash it till there are no lumps. Cool and keep it aside. I have taken around half a cup of mashed sweet potato.
- Take a big mixing bowl and add the rolled oats to it. To this now add the halved almonds and all seeds.
- In a sauce pan, warm the sweet potato puree, honey, ghee, a pinch of salt, nutmeg, cinnamon and water. Mix well to form a homogeneous mixture.
- Pour this into the prepared oats mixture and mix thoroughly. Make sure that the entire oats and nuts mixture is coated with the wet ingredients.
- Furthermore, line a baking tray with parchment paper.
- Preheat the oven at 160-170 degree Celsius for ten minutes.
- Spread the prepared mixture on the tray and press well.
- Bake for 35-45 minutes stirring well in every ten minutes or so.
- Remove the tray from the oven and place it on a cooling rack. Let it sit undisturbed for 4-5 minutes.
- Toss everything well and add in the dried fruits. I have taken cranberries, raisins and black currants. You can add or omit any fried fruit of your choice like dried figs, apricots etc.
- Store in a good airtight container.
Notes:
- To bake the sweet potato, poke holes on it after scrubbing it clean. Wrap it in an aluminium foil or parchment paper and bake at 180 degree Celsius for 30-40 minutes or till it appears cooked completely. Cool, peel and then scoop out the pulp. You can puree it in a blender.
- These last for more than two weeks at room temperature when stored in a good airtight container. It can be stored in the refrigerator for around a month and for 2-3 months inside the freezer. Use only a dry spoon to serve.
- There is no particular flavour of sweet potato in the granola. No one is going to realise it of you don’t tell them 🙂 so shhhhh,…..
- Updating this post around three weeks after baking this. The granola still tastes fresh, good and has retained its crunchiness.
