I have NEVER made granola before, but the recipe in Afro-Vegan sounded so easy that I had to try it. Inspired by the sweet potatoes in the granola, I added more classic fall elements by way of fresh cranberries and pecans to construct a layered yogurt, granola, and fruit moment, so here it is…
1 sweet potato
1 1/2 cups of old-fashioned oats
¼ cup coconut oil, plus 1 tbsp.
¼ cup of maple syrup
¼ cup of pecans
2 tbsp. brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon fine sea salt
Roast the sweet potato in the oven for about 45 minutes and set aside to let cool.
Place 1 ½ cups of the rolled oats in a baking dish or cookie sheet, spread evenly. Cook at 350 degrees for 10 minutes.
While the oats are in the oven, place the pecans in a bowl, add 1 tablespoon of melted coconut oil. Coat the pecans and then add 1 tablespoon of brown sugar and mix. Sauté the pecans in a skillet for 2-3 minutes. Set aside to let cool.
Next, add the coconut oil, maple syrup, and brown sugar to a saucepan and stir often, until the sugar dissolves. Then add the oil/syrup mixture to a blender, along with the sweet potato. Blend and set aside.
Take the oats out of the oven and place in large bowl with the sugared pecans, cinnamon, nutmeg, and salt. Pour the sweet potato mixture in the bowl and mix well.
This is how it should look…
Transfer the mixture to a parchment paper lined baking sheet and spread in an even layer.
Bake for 10 minutes and then turn mixture over. Bake for another 5 minutes. Mine was a little overcooked…I left it in the oven for about 25 minutes…too long…
Layer the granola, cultured coconut milk, and cranberries. Serve.