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Sugar-Free Sweet Potato Granola Recipe

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.

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You Will Need...

  • 1 cup ground almonds
  • 1½ cup sliced almonds
  • 1 cup chia seeds
  • 1 cup unsweetened coconut flakes
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 2 tbsp sesame seeds
  • 2tbsp flaxseed ground
  • 1 cup pecans, chopped
  • ½ cup / 60g coconut oil melted
  • 1tbsp vanilla extract
  • Pinch of sea salt
  • 1 cup sweet potato puree
  • 2 tsp ground cinnamon
  • 4 sweet potatoes, peeled and roughly chopped
  • 2 tablespoons olive oil
  • Pinch of salt
Estimated Time:
  • Step 1

    Preheat oven to 200°C / 400°F
  • Step 2

    Rub the sweet potato chunks with olive oil and salt
  • Step 3

    Bake in the oven until tender – about 30-35 minutes.
  • Step 4

    Once cooked purée with a stick/hand blender (or mash well by hand) and leave to cool.
  • Step 5

    Once cool, store in one-cup batches in the freezer (in zip-lock bags or containers).
  • Step 6

    Preheat the oven to 180C/360 F
  • Step 7

    Line a baking tray with parchment paper/ baking sheet.
  • Step 8

    In a large bowl combine coconut flakes, almonds, nuts and seeds.
  • Step 9

    In a blender, combine the sweet potato puree, coconut oil and cinnamon.
  • Step 10

    Add the puree to the dry ingredients and stir until dry ingredients are thoroughly coated.
  • Step 11

    Spread the granola in a thin layer on the baking sheet.
  • Step 12

    Cook for 40 minutes stirring occasionally to prevent burning.
  • Step 13

    Serve with coconut milk or almond milk and toppings of:Grated apple and cinnamon, Nut butter and berries, Berries and coconut yogurt

One comment

  1. Desiree Thomson
    Desiree Thomson

    Oh, this looks really delicious and filling. I have one more recipe for breakfast to add to my meal plan! Plus, it doesn’t look that hard to make. Thanks for sharing this recipe!

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