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Gluten-Free Cinnamon Sweet Potato Granola

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
To bake sweet potatoes: Scrub sweet potatoes and pierce in several places with a fork. Line a baking sheet with foil; place the potatoes on top. Bake for 45 minutes to an hour at 400 degrees, depending on the size of the potatoes. Bake until soft and squishy. Remove from heat.


  • 3 baked sweet potatoes, baked and mashed
  • 2 tsp. cinnamon
  • 2 tsp. vanilla
  • 3 Tbsp. avocado oil
  • 2 Tbsp. coconut sugar or preferred natural sugar
  • 1/2 cup chia seeds
  • 2 cup gluten free oats
  • 1 cup pepitas
  • 1 cup slivered almond
  • 1 cup raw buckwheat
  • 1 cup shredded coconut


  • Preheat oven to 350 degrees.
  • In large bowl, mash the baked sweet potatoes. Add oil, cinnamon, vanilla, and coconut sugar. Mix completely until smooth.
  • Add buckwheat, pepitas, gluten free oats, chia seeds, and slivered almonds into sweet potato puree. With large spoon or hands, combine wet and dry ingredients.
  • On foil-lined, greased baking sheet, spread granola evenly.
  • Bake in oven for 17-20 minutes. When time is up, flip granola, add coconut, and return to oven for additional 15-18 minutes.
  • If you prefer sweeter granola, add additional sugar.


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