This super healthy grain-free, dairy-free and sugar-free granola breakfast recipe is packed with the natural goodness and protein of nuts and seeds and the blood sugar balancing properties of cinnamon – guaranteed to keep you going until lunch time.
Step 1Preheat oven to 200°C / 400°F
Step 2Rub the sweet potato chunks with olive oil and salt
Step 3Bake in the oven until tender – about 30-35 minutes.
Step 4Once cooked purée with a stick/hand blender (or mash well by hand) and leave to cool.
Step 5Once cool, store in one-cup batches in the freezer (in zip-lock bags or containers).
Step 6Preheat the oven to 180C/360 F
Step 7Line a baking tray with parchment paper/ baking sheet.
Step 8In a large bowl combine coconut flakes, almonds, nuts and seeds.
Step 9In a blender, combine the sweet potato puree, coconut oil and cinnamon.
Step 10Add the puree to the dry ingredients and stir until dry ingredients are thoroughly coated.
Step 11Spread the granola in a thin layer on the baking sheet.
Step 12Cook for 40 minutes stirring occasionally to prevent burning.
Step 13Serve with coconut milk or almond milk and toppings of:Grated apple and cinnamon, Nut butter and berries, Berries and coconut yogurt