This Is Probably the Healthiest Granola Recipe You'll See Today
What’s the most cliché thing a vegan can make? That’s right, granola. Here’s the thing, though: granola is f-ing delicious. You don’t need to be a vegan to appreciate that. So in my slow transition to full-hippie, I decided to make my own.
I have gone through phases of granola addiction that were detrimental to both my wallet and waistline. I blame the latter on the fact that store-bought granola typically has added oil and sugar. As much as the brands try to depict it as healthy, it’s really not. The simplest store-bought granola I’ve seen it the Engine 2 brand– instead of using oil, they use applesauce. Thus, I knew that making my own oil-free granola would in fact be possible.
But Engine 2 also uses maple syrup in their granola, and added sugar is something I prefer to live without. I googled an oil-free granola recipe which also used maple syrup but provided directions on baking temperature and time. So I gathered some of my favorite granola add-ins and rummaged through my cupboard to find a can of sweet potato pumpkin purée left over from Thanksgiving to act as an applesauce understudy. Good enough.
Actually, great enough. I was probably more proud of myself than I should have been for making this granola. The sweet potato purée behaves similarly to applesauce and adds just enough sweetness. Here’s the recipe:
15 g chia seeds
40 g pumpkin seeds
40 g dried cranberries
½ can of sweet potato purée (about 8 oz)
Cinnamon to taste
Preheat oven to 320ºF.
Combine dry ingredients in a mixing bowl, then add the sweet potato purée. Mix it well so that everything is coated.
Transfer to a baking sheet. It’s okay if it just looks like one large cookie because you’re going to mix it around every ten minutes. Remove from the oven after 40-45 minutes. If it’s still a little wet, pop it back in until it isn’t. Make sure to turn off your oven.
Since there’s no added sugar or oil in this granola, I think the best way to keep it crunchy is by storing it in the freezer. It gets a tiny bit chewy if it’s at room temp, but not super weird. I loved it on my smoothie bowl and combined with frozen banana pieces. And I’ll keep making it into my hippie grandma years for sure