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Sweet potato spice granola made oil-free with creamy almond butter and lightly sweetened with maple syrup. Gluten-free with a grain-free option!
Last weekend I decided to ride my purple bike — the same one I’ve had since I was sixteen — to pick up groceries. We thought it would be a fun, simple outing in place of driving. I didn’t bring water or snacks, assuming it would be a short trip. What Google Maps estimated as a 29-minute ride turned into over two hours of pedaling back and forth.
The route had almost no bike paths, so we navigated sidewalks, neighborhood streets, and a busy main road where impatient drivers honked as if our two wheels were a personal affront. We rode across grass, gravel, asphalt and then splashed through a muddy patch that decorated my calves. Charming.
By the time we reached the store for pickup I was ready to dash inside for water and a power bar. I kept thinking how great it would have been to have a bag of homemade granola on hand — like this Sweet Potato Spice Granola. It’s simple, naturally sweetened with maple and sweet potato, full of oats and nuts, gluten-free and easy to make.
How to Add Sweet Potato Spice to Granola
The idea of adding a root vegetable to granola sounds odd at first. My partner assumed we’d bake chunks of sweet potato into the mix, which could be delicious, but this recipe takes a different route. Here, the granola gets its flavor and moisture from smooth sweet potato purée combined with warming spices like cinnamon and pumpkin pie spice. The purée blends into the almond butter and maple syrup to create a sticky, flavorful binder that crisps while baking.
What You Need to Make Sweet Potato Spice Granola
Ingredients are straightforward and pantry-friendly. You will need:
- gluten-free old-fashioned rolled oats
- pecan halves
- shelled walnuts
- pumpkin pie spice
- cinnamon
- organic pure maple syrup
- sweet potato purée (canned or homemade)
- almond butter
That’s it — nutritious, minimally processed ingredients that create a crunchy, slightly chewy granola with a cozy fall flavor.
How to Make Sweet Potato Spice Granola
Start by combining the dry ingredients in a large bowl: oats, pecans, walnuts and spices. Toss them until evenly mixed. In a small saucepan over medium-low heat, whisk together the sweet potato purée, almond butter and maple syrup until warm and well combined. This creates the wet binder that will coat the oats and nuts.
Pour the warm mixture over the dry ingredients and stir with a wooden spoon until everything is evenly coated. The mixture should be sticky but slightly crumbly.
Bake and Finish
Press the mixture into an even layer on a parchment-lined baking sheet — pressing helps create larger clusters. Bake at 350°F for 20–25 minutes, rotating the pan once halfway through so the granola browns evenly. Avoid stirring while it bakes so the clusters can form.
Let It Cool
Remove the granola from the oven and let it rest for 15–30 minutes before breaking it into chunks. This cooling time is important — it lets the clusters firm up. If you prefer a finer texture, don’t press the mixture before baking and stir it during baking instead of letting it set into large pieces. Once cooled, transfer to an airtight container. Storing the granola in the refrigerator helps keep it crisp for longer.
How to Serve Sweet Potato Spice Granola
This granola is versatile: sprinkle it over yogurt or smoothie bowls, stir it into oatmeal, toss it into trail mix, or enjoy a handful as a quick snack. It’s gluten-free, oil-free and free of refined sugar when made with pure maple syrup. To vary the recipe, swap nuts, add dried fruit or chocolate chunks, or make it grain-free by replacing oats with extra chopped nuts.
Recipe Details
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: ~6 cups
- Diet: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free
- Method: Oven-bake
- Category: Breakfast, Snack
Ingredients
- 3 cups gluten-free old-fashioned rolled oats
- 1 1/4 cups pecan halves
- 1/3 cup shelled walnuts
- 1/2 tsp pumpkin pie spice
- dash of cinnamon
- 1/2 cup organic pure maple syrup
- 1/3 cup sweet potato purée
- 1/4 cup + 2 tbsp almond butter
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix oats, pecans, walnuts and spices.
- Warm the almond butter, maple syrup and sweet potato purée in a small saucepan over medium-low heat, whisking until smooth.
- Pour the wet mixture over the dry ingredients and stir until well coated.
- Spread the mixture on the prepared baking sheet and press into an even layer. Bake 20–25 minutes, rotating once halfway through. Do not stir while baking.
- Remove from oven and let cool for 15–30 minutes to set into clusters, then break into desired sized chunks.
- Store in an airtight container; refrigerate to keep it crisp for longer.
More Homemade Granola Ideas
- Oil-Free Chunky Tahini Granola
- Strawberry Almond Butter Banana Granola
- Apple Cranberry Pecan Granola
- Triple Berry Granola
- Pumpkin Spice Pecan Granola
- SunButter Gingerbread Granola
- Chocolate Almond Butter Granola
- Lemon Blueberry Cashew Granola
I Want to Hear From You
If you make this Sweet Potato Spice Granola, please leave a comment or rating and let me know how it turned out. Tag your photos on Instagram with #floraandvino so I can see your creations. I love hearing feedback and ideas for new recipes.
XO Lauren
