Gluten-Free Cinnamon Sweet Potato Granola
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.