If you’re looking for a tasty homemade breakfast – you’ll love this this dairy free sweet potato granola! It’s cozy, lightly sweetened, and packed with warm spices. Basically everything you want in a fall-inspired breakfast, but honestly good any time of year. And the best part is it’s naturally dairy-free, with no expensive substitutions or swaps needed.
Make a batch for the week and enjoy it however you like: sprinkled over dairy-free coconut yogurt, poured into a bowl with almond milk, or grabbed by the handful when you need a quick snack.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Sweetpotato: This power-packed veggie adds natural sweetness to the granola, along with extra fiber, vitamins, minerals, and phytochemicals. You can make puree the day you plan to cook the granola, or use leftover puree from another recipe.
- Egg white: This is my secret to getting crisp clusters of granola! While you can make it without this, I highly recommend using it to achieve the best texture.
- Pumpkin pie spice: This offers additional complexity to the flavor of the granola, but if you don’t have it on hand, just double up on the cinnamon.
- Pecans: Nuts add healthy satiating fats and additional fiber to granola. Feel free to substitute with whole raw walnuts if you prefer.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
If you already have sweetpotato puree on hand, you’re good to get started. If not, make the puree first: Peel and chop a medium-large sweetpotato and place it in a small pot. Cover the sweetpotato pieces with water and turn the heat on high. Bring to a boil for 10 minutes, or until the sweetpotato is tender. Drain, then place the cooked sweetpotato in a mini food processor bowl or blender cup and process until smooth. (Alternatively, you can mash well if you don’t have these tools available).
Measure out a half cup of the puree and add it to a bowl. Whisk together with the honey, olive oil, and egg white.
In another large mixing bowl, combine the oats, pecans, cinnamon, pumpkin spice, and salt.
Pour the liquid ingredients into the dry ingredients and stir together until everything is well coated and combined.
Pour the granola mixture onto a parchment-lined baking sheet, spreading evenly. Bake at 325 degrees for 25-35 minutes total on the center rack. Stir around the 15-minute mark.
Note that granola can quickly go from “yummy and toasty” to “burnt and acrid”. Keep a close eye on it. You’ll notice it starting to get slightly golden brown around the edges (particularly with the nuts). That is a perfect time to pull it from the oven.
Now let that sit for at least 30 minutes undisturbed on the pan. This is key, as it will crisp up as it cools! Once you’ve done that, you’re ready to dig in for a yummy breakfast.
Tips and Modifications
Here are some helpful tips and dietary modifications for you when making this recipe:
- Storage: Once completely cooled, store the granola at room temperature for up to 1-2 weeks. For longer storage, freeze for up to 3 months.
- Texture: After cooling, the granola should be crisp and dry. If you pull it too early from the oven, it may be a bit softer and still contain some moisture after cooling. This is fine to eat, but it should be stored in the fridge or freezer instead of at room temperature.
- To Make Gluten Free: Use certified gluten free oats; all other ingredients are naturally gluten free.
- To Make Vegan: Use maple syrup instead of honey and skip the egg white. (Note that the granola may be slightly less crunchy when skipping the egg white.)
Allergens in this Recipe
As written, this recipe is dairy free and soy free. As long as certified gluten-free oats are used, this recipe is also wheat/gluten free.
This recipe does contain nuts (in the pecans) and egg (in the egg white). You can modify the recipe by skipping the egg white to make egg-free, or by leaving out the nuts to make nut-free (instead, try mixing in some dried fruit or dairy-free chocolate chips after baking).
More Healthy Dairy Free Breakfast Recipes
If you want another healthier breakfast option that is naturally dairy-free, try this maple pumpkin baked oatmeal. I love the hints of pure maple in each bite of this hearty breakfast! If you want a savory option instead, this pumpkin quiche is a personal favorite in our house (and packs in quite a bit of veggies). For a grab-and-go option, these banana protein muffins are both gluten-free and dairy-free and feature 10 grams of protein per muffin.
Sweetpotato Granola
Ingredients
- ½ cup sweet potato puree (about 1 medium-large sweet potato; see notes)
- ⅓ cup honey
- 3 tbsp olive oil
- 1 large egg white
- 3 cups rolled oats
- 1 cup whole raw pecans
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Instructions
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Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
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In a medium mixing bowl, whisk together the sweetpotato puree, honey, olive oil, and egg white.
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In another large mixing bowl, combine the oats, pecans, cinnamon, pumpkin spice, and salt.
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Add the wet ingredients to the dry ingredients and stir until everything is well combined and coated.
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Pour the mixture onto the parchment-lined baking sheet, spreading evenly. Bake at 325 degrees for 25-35 minutes total on the center rack, stirring at the 15-minute mark. Keep a close eye on the granola towards the end of the cooking time as you don’t want it to burn (if it starts to get too dark around the edges, pull it from the oven).
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Let cool on the pan for at least 30 minutes; it will crisp up as it cools. Enjoy!
Recipe Notes
- To prepare the sweetpotato puree: Peel and chop a medium-large sweetpotato and place in a small pot. Cover with water and bring to a boil for 10 minutes. Drain, then process until smooth in a mini food processor bowl or blender cup. Measure out ½ cup for this recipe.
- Store granola in an airtight container or ziptop bag at room temperature for up to 1-2 weeks, as long as it is sufficiently dry. If you pull it from the oven too early and it retains moisture, it can still be eaten but should be stored in the fridge for up to a week instead.
- Optionally, feel free to add additional ingredients like shredded coconut, dairy-free dark chocolate, or dried fruit after cooking.
- This recipe makes approximately 5 cups of granola, equivalent to ten servings of ½ cup each.
Nutrition analysis (approximate per ½-cup serving): 259 calories, 14 g fat, 1.5 g saturated fat, 70 mg sodium, 30 g carbohydrate, 4 g fiber, 11 g sugar, 9 g added sugar, 5 g protein, Vitamin D: 0%, Calcium: 2%, Iron: 9%, Potassium: 3%
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